Light Crème Caramel (Vanilla Custard Dessert)
Why this recipe works
- Smooth custard: Warming the milk and whisking it into the eggs gradually helps the custard set evenly without curdling.
- Gentle bain-marie baking: The water bath moderates the oven heat, giving the custard its soft set and characteristic wobble.
- Clean caramel finish: A thin layer of caramel adds sweetness and depth without making the custard feel heavy.
Get the most out of this recipe
Timing notes
- Chill until fully set: The custards need at least 2 hours in the fridge after cooling so they unmould cleanly and hold their shape.
- Unmould just before serving: Keep the ramekins covered in the fridge, then turn them out at the last moment for the neatest custard and best caramel flow.
Texture tips
- Keep the custard silky: Whisk the eggs only until combined and avoid creating too much foam, which can leave bubbles in the finished custard.
- Temper the eggs gently: Add the warm milk gradually rather than all at once, so the eggs warm evenly instead of scrambling.
- Look for a gentle wobble: Remove the custards when the edges are set but the centre still trembles slightly; they continue to firm as they cool.
Ingredient notes
- Milk choice: Semi-skimmed milk keeps the dessert lighter, while whole milk gives a richer, more traditional custard.
- Vanilla flavour: Vanilla extract gives a clean flavour; vanilla bean paste can be used when you want a fuller aroma and visible vanilla specks.
Common mistakes
- Taking the caramel too far: Cook the sugar to a light amber colour and pour it into the ramekins promptly, as caramel darkens quickly once it reaches colour.
- Letting the milk boil: The milk should be steaming and just below a simmer; boiling it increases the risk of a grainy custard.
Equipment you'll need
Ingredients
Caramel
Custard
Instructions
- Heat the oven to 160°C (320°F). Put four ramekins on a roasting tin and boil a kettle of water for the bain-marie.
- Make the caramel: put the caster sugar and water in a small saucepan over medium heat and swirl gently until the sugar dissolves. Bring to the boil and cook without stirring for 6 to 10 minutes, until a light amber caramel forms.
- Immediately divide the caramel between the ramekins, tilting each one so the base is thinly coated. Set aside to firm up while you make the custard.
- Warm the milk in a saucepan over medium heat until steaming and just below a simmer, then take off the heat. Stir in the vanilla extract.
- In a bowl, whisk the eggs just until combined, without making them too frothy. Slowly whisk in the warm vanilla milk, a little at a time, to keep the eggs from scrambling.
- Pour the custard into the ramekins over the set caramel. Pour hot water from the kettle into the roasting tin to come about halfway up the sides of the ramekins.
- Bake for 30 to 40 minutes, until the custards are set around the edges but still have a gentle wobble in the centre. Carefully lift the roasting tin from the oven and remove the ramekins from the water.
- Cool to room temperature, then chill for at least 2 hours until fully cold and set. To serve, run a thin knife around the edge and invert each ramekin onto a plate so the caramel runs over the top.
Recipe notes
Tips
- For a smooth custard, keep the milk just below a simmer and whisk it in gradually so the eggs do not curdle.
- If you see bubbles on the surface before baking, let the custard stand for 2 minutes, then skim off any foam for a cleaner finish.
- This dessert contains eggs; if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the custard is fully set and served well chilled.
Substitutions
- Replace vanilla extract with vanilla bean paste for a slightly fuller vanilla flavour.
- Replace low-fat milk with whole milk for a richer, more traditional custard.
Storage
- Refrigerate up to 3 days
- Keep the crème caramels covered in the fridge in their ramekins. Unmould just before serving for the neatest shape and best caramel flow.
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Recipe overview
- Servings: 4 servings
- Total time: 4h (25min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Milk
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