Crème Caramel

This easy crème caramel, similar to flan in its delicate texture, is as simple as it is sophisticated. You’d expect nothing less from the French, no?

Adapted from Edd Kimber | Patisserie Made Simple | Kyle Books, 2015

“I find this dessert such a simple comfort,” says author Edd Kimber. “Perhaps it is the memories of eating it as a child, or maybe it’s the texture.” We can’t say for certain, either, exactly what the most compelling component of this crème caramel would be, we’re just grateful it exists in all its silken, sophisticated splendor. One taste, and we think you’ll concur.

Why our testers loved this

Our testers were swooning over this creamy classic French dessert. They described the texture as “perfect,” and loved the caramel and vanilla flavors that permeated the custard.

Chiyo Y. described it with her comment, “Simple, elegant, and delicious—if you haven’t had creme caramel in a while, you’ll enjoy being reintroduced to this unassuming classic. “

Notes on ingredients

Superfine sugar–Finely ground sugar will dissolve easily and quickly, giving you a smooth caramel and custard. It’s available at most supermarkets, but you can easily make your own by grinding granulated sugar in a food processor or blender until finely ground but not powdery.
Vanilla–You can use a whole vanilla bean or vanilla bean paste for your custard. You can substitute regular vanilla extract, but the vanilla flavor will be milder.
Eggs–Use large or extra-large eggs for this recipe. They are necessary for the custard to set, so don’t try substituting smaller eggs.

How to make this recipe

Heat the oven to 300°F. Set four ramekins in a roasting pan.
Make the caramel. Dissolve the sugar in water and heat until the caramel is dark copper. Divvy between the ramekins.
Warm the milk and cream over medium-low heat. Add the vanilla seeds and steep for about 5 minutes.
Make the custard. Beat the sugar and eggs until pale, then slowly add the hot milk mixture. Divide between the ramekins.
Bake the crème caramel in a water bath until almost set and reach an internal temperature of 170°F. Cool on a wire rack, then chill overnight.

Recipe FAQs

Can I make this in advance?

The crème caramel can be baked and refrigerated up to 3 days before serving. Keep refrigerated in their ramekins until ready to serve.

What’s the difference between crème caramel and crème brûlée?

Both are French custard-based desserts. Crème caramel has a layer of caramelized sugar syrup on top, while crème brûlée has a hard caramel layer on top, that is usually torched to crystallize the sugar.

How do you remove crème caramel from its mold?

Gently run a knife around the edge of your ramekin. Place a plate upside down over the ramekin. Then using both hands, flip the plate and ramekin together so that the molded custard gently plops out onto the plate. Allow all of the caramel syrup to drain over the custard before serving.

Helpful tips

Immediately remove the pan from the heat when it turns a dark copper color. Caramel can burn very quickly.
Crème caramel can be stored in their ramekins, in the refrigerator, covered, for up to 3 days.
This recipe is suitable for gluten-free diets.

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An individual cherry-chocolate creme brulee with a spoon resting in it. — Masala Chai Crème Brûlée

☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

I find this dessert such a simple comfort. It might be the most basic of baked custards, but it really is heaven on a plate. Perhaps it is the memories of eating it as a child, or maybe it’s the texture. Either way, it is a delicious, classic dessert that deserves to be brought back from the annals of “retro” and “old-fashioned” to sit proudly on our dinner tables once again.

Prep 20 mins

Cook 40 mins

Total 1 hr

Prepare the oven and ramekins

Make the caramel

Put the sugar and water in a small pan over medium-high heat, stirring occasionally, until the sugar has dissolved. Once the syrup is clear, stop stirring (this can cause crystallization) and let the pan remain over the heat, without touching it, until the sugar caramelizes, which may take anywhere from 4 to 7 minutes. The second that you have a caramel with a dark copper color, remove the pan from the heat and immediately pour it evenly among the prepared molds. (Be careful that the caramel doesn’t cook too far as it can burn easily.) Let the caramel puddles sit while you make the custard.

Make the custard

Cut the vanilla bean, if using, in half and scrape out the seeds. Place the seeds or vanilla bean paste in a medium pan and add the milk and cream. Heat gently over medium-low heat until the mixture is hot but not boiling, 5 to 7 minutes.
Meanwhile, place the eggs and sugar in a bowl and beat together until pale. Once the milk mixture has come to temperature, remove the pan from the heat and slowly pour the mixture over the eggs, stirring constantly.
Using a ladle, divide this custard equally between the prepared ramekins. Put the roasting pan in the oven and add enough cold water so that it reaches halfway up the sides of the molds.
Bake for 30 to 45 minutes, until the custards have set around the outside but still have a wobble in the center and register 170°F to 175°F (76°C to 79°C) on a deep-fry or candy or instant-read thermometer.
Carefully remove the roasting pan from the oven. Lift out the custards and put them onto a wire rack to cool. Cover each ramekin with plastic wrap then transfer them to the refrigerator to chill overnight.
To serve, use a knife to gently loosen the custards from the ramekins. Place a serving plate on top of each ramekin and invert it to turn the custards out. Make sure all the caramel drains from the ramekin onto the custard. Serve.

Don’t burn the caramel–Immediately remove the pan from the heat when it turns a dark copper color. Caramel can burn very quickly.
Storage–Crème caramel can be stored in their ramekins, in the refrigerator, covered, for up to 3 days.
Dietary–This recipe is suitable for gluten-free diets.

Serving: 1servingCalories: 336kcal (17%)Carbohydrates: 64g (21%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 30mg (10%)Sodium: 40mg (2%)Potassium: 152mg (4%)Sugar: 65g (72%)Vitamin A: 347IU (7%)Vitamin C: 0.1mgCalcium: 122mg (12%)Iron: 0.1mg (1%)

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