Crème caramel is one of those desserts that looks far more impressive than it actually is. Made with a smooth vanilla custard and a homemade caramel, it’s simple, elegant, and surprisingly easy to make. Once you flip it onto a plate, the caramel becomes a delicate sauce that coats every bite. Whether you’re serving it for a dinner party or just because, it’s a dessert that never goes out of style.

INGREDIENTS YOU’LL NEED

Egg yolks: The key to a rich, smooth custard with that signature delicate crème caramel texture. Using only the yolks gives the dessert a creamy consistency without making it too heavy.
Whole milk: Creates the soft, silky base of the custard while allowing the vanilla flavor to shine.
Granulated sugar: Sweetens the custard and is also used to create the caramel layer that turns into a sauce when the crème caramel is unmolded.
Vanilla: Vanilla bean paste, vanilla extract, or vanilla bean adds a warm, aromatic flavor that pairs beautifully with the caramel.

TIPS

Keep a close eye on the caramel as it cooks. Sugar can quickly go from a beautiful amber color to burnt, so remove it from the heat as soon as it reaches a deep golden brown.
Warm the milk gently with the vanilla, but avoid bringing it to a boil. Milk that is too hot can scramble the egg yolks when combined, so let it warm gradually and add it slowly while whisking.
Add the warm milk to the egg yolks gradually while whisking constantly. This helps temper the eggs and creates a smooth, lump-free custard.
Strain the custard before pouring it into the ramekins. This extra step removes any lumps or possible bits of cooked egg and gives the crème caramel its signature smooth texture.
Bake the custard in a water bath to help it cook gently and evenly. The steam from the hot water prevents the edges from overcooking while the center sets.
Avoid overbaking the crème caramel. It should be set around the edges but still have a slight jiggle in the center when it comes out of the oven.
Let the crème caramel chill for at least 4 hours before serving, but overnight is even better. The extra resting time helps the custard firm up and allows the vanilla and caramel flavors to develop.
To unmold, run a thin knife around the edges of the ramekin and invert onto a plate. If needed, briefly dip the bottom of the ramekin in warm water to help release the custard.

Bon Appétit!

CRÈME CARAMEL

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Ingredients

CARAMEL

80 g sugar
30 g water

CUSTARD

6 egg yolks
500 mL milk
75 g sugar
1 tbsp vanilla bean paste or extract

Method

Caramel

Combine the ingredients in a small saucepan and let the sugar cook until it turns a deep amber color (watch carefully to prevent burning).
Immediately pour the caramel into 3–4 6oz ramekins, tilting to coat the bottoms (let it harden before adding the custard)

Custard

In a saucepan, heat the milk and vanilla until warm but not boiling.
In a bowl, whisk the egg yolks and sugar until light in color. Slowly add the warm milk, whisking constantly to prevent curdling.
Place the ramekins in a baking dish and strain the custard through a sieve into the caramel-lined ramekins.
Add hot water until it reaches halfway up the sides (bain-marie) and cover with aluminum foil.
Bake at 325°F/ 160°C for 35–40 minutes, or until the custard is set but slightly jiggly in the center.
Let cool, then refrigerate for at least 4 hours (or overnight).
To serve, run a knife around the edges and invert onto a plate to release the caramel sauce.