Name: Crème Caramel Recipe
Prep time: 15 min
Cook time: 1 h
Total time: PT-497712H54M31S
Cuisine: French
Ingredients: 1 cup granulated sugar; 5 large eggs; 1/2 cup granulated sugar; 3 cups whole milk; 2 teaspoons vanilla extract

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Introduction

Crème caramel is a classic French dessert featuring a smooth custard topped with a rich caramel sauce. It’s elegant yet simple, perfect for impressing guests or enjoying a special treat at home.

A white decorative plate holds a round flan dessert with three visible layers: the top layer is a smooth, shiny caramel brown glaze, the middle layer is a creamy pale yellow custard with a soft texture, and the bottom layer is the plate itself. A slice is cut out from the flan, showing the creamy inside, and a gold spoon rests next to the slice with some caramel sauce on it. The plate is placed on a white marbled texture surface. To the top right edge, part of a white bowl with fresh bright red raspberries is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
5 large eggs

3 cups whole milk
2 teaspoons vanilla extract

Instructions

Step 1: In a medium skillet over medium heat, melt half of the sugar (½ cup) while stirring occasionally and swirling the pan. Remove from heat once it turns into a medium amber brown syrup.
Step 2: Quickly pour the hot caramel equally into 8 buttered ramekins, swirling each to coat the bottoms evenly.

Step 3: In a large bowl, beat the eggs with the remaining ½ cup sugar until the mixture lightens in color. Gradually whisk in the milk and vanilla extract until combined.
Step 4: Distribute the custard mixture evenly among the caramel-lined ramekins.
Step 5: Place the ramekins in a large baking pan. Add hot water to the pan, reaching halfway up the sides of the ramekins to create a water bath.

Step 6: Bake at 300°F (150°C) for about 60 minutes, or until the custards are set but still slightly jiggly in the center.
Step 7: Remove the ramekins from the oven and let cool to room temperature. Refrigerate for several hours or overnight.
Step 8: To serve, run a knife around the edges of each custard and carefully invert onto a plate to reveal the caramel sauce.

Tips & Variations

Butter the ramekins well to help the custard release easily when unmolding.
Use room temperature eggs and milk for a smoother custard.
Add a splash of orange zest or cinnamon to the custard for a flavor twist.

Ensure the caramel doesn’t burn by watching it closely and removing it from heat at the right amber stage.

Storage

Store crème caramel covered in the refrigerator for up to 3 days. Keep them chilled until ready to serve. If necessary, you can let the custards sit at room temperature for 15 minutes before serving for the best texture and flavor.

How to Serve

The dish is a single-layer caramel flan sitting in a pool of amber caramel sauce, placed on a white plate. The flan layer is smooth and creamy, with a light beige color, topped by a shiny, slightly darker caramel glaze that covers the surface evenly. The plate rests on a white marbled texture surface. In the blurry background, there is a bowl of bright red raspberries and a white saucer holding another flan partially visible, along with a soft beige cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crème caramel ahead of time?

Yes, crème caramel improves when chilled overnight, allowing flavors to meld and the caramel to settle perfectly.

What if my caramel hardens too much?

If the caramel hardens before pouring, gently reheat it over low heat until it softens again, being careful not to burn it.