Caramel Custard (Crème Caramel)

We love the delicate texture and vanilla flavor of the caramel cream. Perfect for special occasions or for a simple sweet treat, this dessert embodies the elegance and charm of French cuisine.

Step by Step Instructions

Caramel Custard - Crème Caramel

Caramel Custard, deliciously retro and yet still popular today, is a classic dessert that combines the sweetness of cream with the richness of caramel. It is also called caramel flan. This dessert is also appreciated for its simplicity: a few basic ingredients are easily transformed into a decidedly regressive dessert.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 4


  • Ramekins or custard cups
  • 2 saucepans
  • whisk
  • mixing bowl
  • Baking dish for water bath
  • fine-mesh sieve


  • 1 cup sugar (200 g -for caramel)
  • 4 tbsp water (125 ml)
  • 4 eggs
  • 2 cups milk (whole) (500 ml)
  • ½ cup sugar (100 g -for custard)
  • 1 tsp vanilla extract (or pod)


  • Preheat your oven to 325°F (160°C). Place the ramekins or custard cups in a baking dish and set aside.
  • In a saucepan, combine 1 cup of granulated sugar, lemon juice and water for the caramel. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep golden brown color. Be careful not to let it burn. Pour the caramel into the bottom of each ramekin, swirling to coat the bottom evenly.
  • Boil the milk and vanilla (extract or pod). Set aside.
  • In a mixing bowl, whisk together the eggs, remaining 1/2 cup of granulated sugar until well combined. Gradually whisk in the milk until smooth.
  • Strain the custard mixture through a fine mesh sieve to remove any lumps or air bubbles. Divide the custard evenly among the prepared ramekins.
  • Place the baking dish with the filled ramekins in the preheated oven. Carefully pour hot water into the baking dish to create a water bath, ensuring it reaches about halfway up the sides of the ramekins.
  • Bake for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
  • Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours or overnight to chill and set completely.
  • To serve, run a knife around the edges of each ramekin to loosen the custard. Invert onto serving plates to unmold, allowing the caramel sauce to drizzle over the custard.


  • Be cautious when making the caramel as it can become very hot and cause burns. Use a long-handled spoon and wear oven mitts for safety.
  • Straining the custard mixture before pouring it into the ramekins helps ensure a smooth and silky texture.
  • For best results, allow the crème caramel to chill in the refrigerator for several hours or overnight before serving to allow the flavors to develop and the custard to set properly.
Keyword Caramel Custard, Crème Caramel

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