Crème caramel is a classic French dessert known for its silky texture and rich caramel flavour. Perfect for entertaining, this impressive dessert is surprisingly easy to make and comes together with only a handful of simple ingredients.
What is Creme Caramel
Crème Caramel is a timeless French dessert crafted from eggs, sugar, milk, and cream. A silky custard is gently baked over caramelised sugar and chilled overnight to achieve its signature smooth, creamy texture.
Just before serving, the custard is carefully inverted onto a plate. The caramel transforms into a rich, amber sauce, which cascades over the top to form a luscious, glossy sauce that beautifully complements its smooth, creamy texture.
Why you will love this recipe
- Easy to make – With just a handful of basic ingredients and simple techniques, this recipe is perfect for both beginners and experienced bakers.
- Silky and smooth texture – The custard is rich, creamy, and melts in your mouth, while the caramel adds a delicious sweetness.
- Perfect make-ahead dessert – Crème caramel can be prepared up to two days in advance, making it an excellent choice for dinner parties, special occasions, or stress-free entertaining.
Ingredients
Sugar- White granulated sugar is used to make the caramel layer and to sweeten the custard.
Water- Helps dissolve the sugar and promotes even heating, reducing the risk of the sugar crystallising while the caramel is being made.
Cream- Adds richness, a smooth texture, and a fuller flavour to the custard.
Milk- Lightens the custard, creating a delicate texture and balancing the richness of the cream.
Eggs- Provide structure and help the custard set during baking.
Vanilla extract- Adds flavour to the custard.
How to make the Crème Caramel
Place the sugar and water in a small jug and stir until the sugar is evenly moistened. Pour the mixture into a saucepan.
Bring to a boil over high heat, swirling the pan occasionally to help dissolve the sugar. Continue cooking until the syrup turns a deep amber caramel colour, about 4–5 minutes.
Immediately pour the caramel into a baking or cake pan, swirling quickly to coat the base evenly. Transfer to the refrigerator and allow the caramel to harden. This should take about 30 minutes.
Preheat the oven to 160°C.
In a saucepan, combine the milk, cream and sugar. Heat until just boiling (about 82°C/180°F). Remove from the heat.
In a large bowl, whisk together the eggs and egg yolks until combined.
Stir in the vanilla extract.
Gradually pour the hot milk mixture into the eggs, whisking constantly to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve into a clean bowl for a smooth texture.
Place the caramel-lined cake pan inside a large roasting tin. Pour the strained custard mixture into the cake pan.
Carefully pour enough boiling water into the roasting tin to come halfway up the sides of the cake pan, creating a water bath.
Bake for 40–45 minutes, or until the custard is just set with a slight wobble in the centre.
Remove the cake pan from the water bath and allow it to cool completely. Then refrigerate overnight to chill and set fully.
To serve, run a sharp knife around the edge of the pan to loosen the custard. Place a serving plate over the pan and carefully invert to release the crème caramel.
Tips for sucess
Do not stir the caramel once the sugar and water have come to a boil, as this can cause the sugar to crystallise. Instead, gently swirl the pan if needed to distribute the heat evenly. To further prevent crystallisation, use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.
Watch the caramel carefully as it cooks. If it is too light in colour, it will lack flavour. If it becomes too dark, it can develop a burnt, bitter taste. Aim for a deep amber colour for the best balance of sweetness and caramel flavour.
Once the caramel reaches the desired amber colour, carefully add a tablespoon of water to stop the cooking process and prevent the caramel from darkening further.
Let the caramel cool and harden completely before pouring it over the custard. I placed the cake tin in the fridge to speed up the process.
Temper the eggs by gradually adding the warm cream mixture while whisking continuously. This slowly raises the temperature of the eggs, preventing them from cooking or curdling and ensuring a smooth custard.
Strain the custard through a fine-mesh sieve to ensure a smooth, silky texture.
I hope you enjoy making this dessert as much as I have enjoyed creating it for you.
Before I go, I’d like to leave you with this encouraging Bible verse:
Acts 17:28 (NIV)
“For in him we live and move and have our being.” As some of your own poets have said, “We are his offspring.”
Our very existence depends on God. We were not created by a mortal man but by our loving Creator, who is the fountain and source of all life. In His light, we see light, and from Him comes the strength we need for each day.
When we feel weary or weak, God is our source of renewed strength. As Isaiah 40:31 reminds us:
“But those who hope in the Lord will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.”
God bless you!
For more desserts, check these out
Ingredients
Caramel Sauce
- 160 grams caster sugar
- 80 grams water
Custard
- 430 ml milk
- 300 ml cream double or heavy
- 60 grams caster sugar
- 5 eggs large
- 2 egg yolks
- 2 teaspoons vanilla extract
Instructions
- Place 160 g sugar and water in a small jug and stir until the sugar is evenly moistened. Pour the mixture into a saucepan.
- Bring to a boil over high heat, swirling the pan occasionally to help dissolve the sugar. Continue cooking until the syrup turns a deep amber caramel colour, about 4–5 minutes.
- Immediately pour the caramel into a baking or cake pan, swirling quickly to coat the base evenly. Transfer to the refrigerator and allow the caramel to harden.
- Preheat the oven to 160°C (320°F).
- In a saucepan, combine the milk, cream and 60g sugar. Heat until just boiling (about 82°C/180°F). Remove from the heat.
- In a large bowl, whisk together the eggs and egg yolks until combined. Stir in the vanilla extract.
- Gradually pour the hot milk mixture into the eggs, whisking constantly to prevent the eggs from curdling.
- Strain the custard mixture through a fine-mesh sieve into a clean bowl for a smooth texture.
- Place the caramel-lined cake pan inside a large roasting tin. Pour the strained custard mixture into the cake pan.
- Carefully pour enough boiling water into the roasting tin to come halfway up the sides of the cake pan, creating a water bath.
- Bake for 40–45 minutes, or until the custard is just set with a slight wobble in the centre.
- Remove the cake pan from the water bath and allow it to cool completely. Refrigerate overnight to chill and set fully.
- To serve, run a sharp knife around the edge of the pan to loosen the custard. Place a serving plate over the pan and carefully invert to release the crème caramel. Let the caramel sauce flow over the custard before serving.
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