Crème Caramel
Why this recipe works
- Gentle bain-marie baking: The water bath surrounds the ramekins with steady, moderate heat, helping the custard set evenly without becoming rubbery.
- Silky custard texture: Whole milk, eggs and gentle whisking create a smooth set with a soft wobble rather than a firm, dense finish.
- Bittersweet caramel balance: Taking the caramel to a deep amber colour adds a slight bitterness that cuts through the sweetness of the custard.
- Designed to chill: The custards need time in the fridge to firm up, so they are well suited to preparing ahead and turning out just before serving.
Get the most out of this recipe
Timing notes
- Chill thoroughly: The custards should be fully cold and firm before unmoulding; this helps them hold their shape cleanly on the plate.
- Cool before refrigerating: Let the ramekins come to room temperature after baking before chilling, so the custard sets gradually.
- Turn out at the last moment: Unmould just before serving so the caramel stays glossy and pools neatly around the custard.
Texture tips
- Keep the whisking gentle: Blend the eggs just until combined and keep the whisk low when adding the warm milk to avoid incorporating excess air.
- Stop before it over-sets: The custards are ready when the edges are set but the centres still have a gentle wobble; they continue to firm as they cool.
- Pour with care: Pour the custard slowly into the ramekins to keep the surface smooth and minimise bubbles in the finished dessert.
Common mistakes
- Taking the caramel too far: Caramel darkens quickly once it reaches amber; remove it from the heat as soon as the colour is deep and even.
- Boiling the milk: Warm the milk until steaming rather than boiling, then let the vanilla infuse so the custard stays delicate.
- Whisking in too much air: Excess foam can leave bubbles or small holes in the set custard, so mix only as much as needed.
Ingredient notes
- Use caster sugar for the caramel: Caster sugar dissolves readily, making it easier to take the caramel to an even amber colour before pouring.
- Whole milk gives the best texture: Whole milk provides the rounded dairy flavour and creamy set expected in a classic crème caramel.
- Vanilla extract works differently: If using vanilla extract instead of a bean, add it off the heat so its aroma stays clear and fresh.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Put 4 ramekins in a deep baking dish and boil a kettle of water for the bain-marie.
- Make the caramel: put the caster sugar in a small saucepan with 3 tbsp water and heat gently until dissolved. Increase to medium-high and cook without stirring for 6 to 8 minutes, swirling the pan, until a deep amber caramel forms.
- Immediately divide the hot caramel between the ramekins, tilting each one to coat the base evenly. Set aside to harden while you make the custard.
- Split the vanilla bean lengthways and scrape out the seeds. Warm the whole milk with the vanilla seeds and pod and the fine sea salt until steaming but not boiling, then take off the heat and leave for 5 minutes to infuse.
- In a bowl, whisk the eggs just until blended. Slowly whisk in the warm vanilla milk, keeping the whisk low to avoid making too much foam, then remove the vanilla pod.
- Divide the custard evenly between the caramel-lined ramekins. Pour hot kettle water into the baking dish to come halfway up the sides of the ramekins, then bake for 30 to 40 minutes until the custards are set at the edges with a gentle wobble in the centre.
- Lift the ramekins from the water bath and cool to room temperature. Chill for at least 2 hours, or until fully cold and firm.
- To serve, run a thin knife around each custard and invert onto a plate, pausing a moment for the caramel to release. Spoon any remaining caramel over the top.
Recipe notes
Tips
- For the best flavour, take the caramel to a deep amber colour, but remove it from the heat as soon as it reaches that point because it will continue to darken in the pan.
- If you see bubbles or holes in the set custard, whisked too much air in; next time, whisk gently and pour the custard slowly into the ramekins.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are safe for raw or lightly cooked preparations and ensure the custards are fully set.
Substitutions
- Replace the vanilla bean with 2 tsp vanilla extract, whisked into the warm milk off the heat.
Storage
- Refrigerate up to 3 days
- Keep the custards covered in the fridge in their ramekins. Turn out just before serving so the caramel stays glossy.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Mysore Pak (Chickpea Flour Fudge)
South Indian chickpea flour fudge cooked with ghee and sugar syrup
Syllabub with Lemon and White Wine
Whipped syllabub with lemon and white wine
Zabaglione con Fragole (Marsala Custard with Strawberries)
Warm Marsala custard served over fresh strawberries
Sütlaç (Turkish Rice Pudding)
Chilled Turkish rice pudding with vanilla and cinnamon
Suspiro Limeño (Peruvian Caramel and Meringue Dessert)
Peruvian caramel dessert topped with port syrup meringue
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Pudim Flan (Portuguese Caramel Flan)
Baked caramel flan chilled and unmoulded with caramel sauce
Pestiños (Honey-Glazed Pastry Fritters)
Crisp pestiños pastry fritters dipped in warm honey
Tiramisù (Italian Coffee and Mascarpone Dessert)
Coffee-soaked biscuit dessert with mascarpone and cocoa
Polvorones (Spanish Shortbread Biscuits)
Crumbly Spanish shortbread biscuits with almonds and icing sugar
Rijstepap met Kaneel (Dutch Rice Pudding with Cinnamon)
Creamy Dutch rice pudding served warm with cinnamon
Mango Shrikhand (Indian Yoghurt Dessert)
Chilled mango shrikhand made with thick yoghurt and cardamom
Flan Casero (Spanish Caramel Custard)
Spanish baked caramel custard made with eggs, milk and vanilla
Light Spanish Flan (Caramel Custard)
Light Spanish flan with caramel sauce
Flan de Caramelo
Baked caramel flan with vanilla custard, chilled before serving.
Modern Light Flan
Light vanilla flan baked over caramel and chilled until set
Bánh Flan (Vietnamese Caramel Custard)
Silky baked caramel custard made with eggs, milk and condensed milk
Flan (Baked Caramel Custard)
Silky baked caramel custard turned out with caramel sauce
You might also like
Filloas (Galician Crepes with Honey)
Thin Galician crepes served warm with honey
Menestra de Verduras (Spanish Braised Spring Vegetables)
Spanish braised spring vegetables with mint and lemon
Ternera a la Sevillana (Veal Stew with Olives and Sherry)
Spanish-style veal stew with olives, sherry and sweet paprika
Quiche Lorraine with Green Salad
Quiche Lorraine with bacon custard and a green salad
Zuppa di Pesce alla Veneziana (Venetian Fish Soup)
Venetian fish soup with mixed seafood in tomato and white wine
Coffee Banana Protein Smoothie Bowl
A thick coffee banana protein bowl with Greek yoghurt.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
