This crème caramel recipe is a decadent milk and egg dessert. A well-known classic family favourite dessert that can be found all over Paris.

I love recreating dessert recipes from all sorts of different cultures, and this is my first French dessert recipe.

Other similar French dessert recipes include crème brûlée and flan, each with subtle differences.

A delicacy with a smooth custard base and a layer of caramel sauce on top is known as creme caramel, caramel pudding, or caramel flan. The dish is typically served cold and is a favourite in plenty of nations all over the world.

The variances in ingredients and preparation techniques employed by various civilizations account for the names’ differences.

Caramel pudding is a British variant prepared with condensed milk, caramel flan is a Spanish and Latin American variation, and creme caramel is a traditional French version made with vanilla-flavoured custard.

The custard in caramel flan may also have hints of citrus or cinnamon. Regardless of the name, this sweet and creamy dessert with a hint of caramel is a favourite treat cherished by many.

Crème brûlée has a rich custard base with a layer of caramelised sugar that is typically achieved with a blowtorch. Creme caramel, on the other hand, is made with a soft caramel sauce that is topped with a layer of custard.

Caramel is sometimes thought to be difficult to master, but anyone can make a batch of caramel by following my simple tips and tricks.

The first tip I always say to beginners is to always use caster sugar. Caster sugar has finer grains, making it much easier to work with compared to granulated sugar.

When making caramel, do not rush. Caramel takes time to form and reaches extremely hot temperatures that can cause burns and scalds, making it dangerous to work with. Do not ever try to attempt to make caramel quickly.

Another common mistake is when people constantly stir the caramel. This is unnecessary. You need to allow the caramel to bubble for a few minutes. Stirring can result in the formation of crystals, resulting in a grainy caramel.

The caramel bubbles a lot during the process, so the pot must be large enough to accommodate this. A thick pan with a solid base is ideal because it allows for even heat distribution, which helps to prevent burning.

Caramel is a beautiful, rich colour. Allowing it to continue cooking after it has reached the desired consistency and colour will cause the caramel to burn.

If the caramel becomes burnt, you won’t be able to save it and you will have to remake the entire batch.

This recipe for custard is very simple to make. Many custard recipes include cream, but the milk and eggs are sufficient to provide that creamy texture.

Custard is typically made only with egg yolks. However, in my recipe, I find that egg whites produce a sturdier custard that will hold its shape when turned upright.

Traditionally, crème caramel is served in individual ramekins, but this recipe makes use of a large baking tin. Reduce the cooking time by 10-15 minutes if using single-serve dishes.

This is a simple recipe for the classic French crème caramel. A decadent dessert that is ideal for serving at dinner parties.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate them and leave a comment.

• Crème Brûlée
• Kinder Bueno Cheesecake
• Blueberry Streusel Cake
• Red Velvet Cake
• Apple Pie

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Crème Caramel

by Nabeela Kauser

Crème caramel is the ideal balance between lightness and indulgence. This silky, melt-in-your-mouth dessert is a traditional French family favourite dessert made with homemade caramel sauce with a gorgeously creamy custard layer.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine French

Servings 8

Calories 280 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 200 g Granulated Sugar
• ▢ 800 ml Milk
• ▢ 6 Eggs
• ▢ 2 tsp Vanilla Extract

For the caramel

• ▢ 150 g Granulated Sugar
• ▢ 3 tbsp Water

Instructions

• Preheat the oven to 160°C (325°F) and place a roasting pan filled with about 2cm of hot water in the oven. This will be used later for baking the creme caramel.
• In a saucepan, combine 150g granulated sugar and 6 tablespoons of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
• Stop stirring and let the mixture cook until it turns golden brown, which should take about 5-6 minutes. Be careful not to burn the caramel.
• Remove the saucepan from the heat and quickly pour the caramel into a 9 inch baking dish, swirling it around the sides. Set the dish aside to cool.
• In a mixing bowl, whisk together 6 eggs, 800ml whole milk, 2 tsp vanilla extract, and 200g granulated sugar until well combined.
• Pour the mixture through a sieve into a jug, then pour it into the prepared baking dish.
• Carefully place the baking dish into the roasting pan filled with hot water in the oven.
• Bake for 50-60 minutes or until the custard is set around the edges but still slightly wobbly in the center.
• Remove the baking dish from the roasting pan and let it cool.
• Once cooled, cover the baking dish with cling film and chill in the fridge for at least 2 hours or overnight.
• To serve, run a knife around the edge of the baking dish and invert it onto a large serving plate. The caramel should be on top and drizzle down the sides of the custard.
• Slice the creme caramel into portions and serve. Enjoy!

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 280kcalCarbohydrates: 49gProtein: 8gFat: 7gSaturated Fat: 3gTrans Fat: 0.01gCholesterol: 135mgSodium: 87mgPotassium: 203mgSugar: 49gVitamin A: 345IUVitamin D: 2µgCalcium: 146mgIron: 1mg

Keyword Baking, Caramel, Custard, Food, Party, Party Food, Recipe, Sweet

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