Crème Caramel 🍮 is a classic dessert made with a smooth baked custard and a layer of soft caramel sauce on top. It is creamy, lightly sweet, and very popular in many cuisines.
Ingredients
For the Caramel
- ½ cup sugar
- 2 tbsp water
For the Custard
- 2 cups milk
- 3 eggs
- ½ cup sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Caramel
- In a small pan, heat sugar and water over medium heat.
- Cook until it turns golden brown.
- Immediately pour the caramel into the bottom of a baking dish or small ramekins and let it harden.
- Prepare the Custard
- Warm the milk slightly (do not boil).
- In a bowl, whisk eggs, sugar, and vanilla extract.
- Slowly add the warm milk while whisking to make a smooth mixture.
- Pour and Bake
- Pour the custard mixture over the hardened caramel.
- Place the dish in a larger tray filled with hot water (water bath).
- Bake
- Bake at 160–170 °C (320–340 °F) for 35–40 minutes until the custard is set.
- Chill
- Let it cool, then refrigerate for 2–3 hours.
- Serve
- Run a knife around the edges and invert onto a plate so the caramel sauce flows over the custard.
🍮 Tip: Strain the custard mixture before baking to get a very smooth, restaurant-style texture.
If you want, I can also show:
- 3 common mistakes that ruin crème caramel
- No-oven crème caramel recipe
- Difference between crème caramel, flan, and crème brûlée.
