Crème Caramel

Crème Caramel

Watch the video for this recipe:

Creme Caramel is one of the oldest and classic desserts I know but continue to be one of the favorites for many people and served all over the world.

 

What not to love to soft caramel on top, vanilla flavor and creamy consistency. It is elegant and absolutely delicious.

 

Best part is that Creme Caramel can be made in advance which makes it perfect for gatherings or parties. 

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes 4-6 servings
  • For the topping
  • 1/2 cup + 2 tbsp (120 g) sugar
  • 2 tbsp (30 ml) water
  • For the custard
  • 3 eggs
  • 2 cups (500 ml) milk
  • 1/4 cup (50 g) sugar
  • 1 vanilla bean
  • 1/2 tsp corn starch (optional)
Directions
  1. Heat the oven to 325°F/160°C.
  2. Heat the sugar and water in a saucepan until the liquid turns golden brown. Immediately, pour the caramel into a 7 inch (18 cm) cake pan coating the sides too.
  3. Pour the milk into the same saucepan. Add the vanilla bean seeds and the pod into the milk. Heat the milk but do not bring to boil,  then set aside to infuse for few minutes.
  4. In a separate bowl beat the eggs with the sugar. Add the corn starch. Pour the milk over the egg mixture.
  5. Pour the custard carefully over the prepared pan and place the pan in a larger pan. Pour hot water into the bottom pan  to come half-way up the sides. Bake  until golden for about 45 minutes to an hour.
  6. Cool completely. Then cover and refrigerate for at least a couple of hours. To serve turn out onto a plate.
Crème Caramel-1
Crème Caramel-2
Crème Caramel-3
Nutrition facts 1 Serving - Calories:179, Fat:3.9 g, Saturated Fat:1.8 g, Carbohydrates:31.0 g, Sugar:25.3 g, Protein:5.6 g, Cholesterol:100 mg, Calories from Fat 35, Sodium 81mg, Vitamin A 5%, Calcium 12%, Vitamin C 26%, Iron 2%, Nutrition Grade B, Percent Daily Values are based on a 2,000 calorie diet.
On April 23, 2011 at 02:15 am, Nami @ Just One Cookbook said...
Hi! I came here from foodbuzz, and I am so happy finding you - this creme caramel is one of my favorite dessert growing up in Japan. It is so hard to find this dessert in American restaurant so I have to cook on my own! Thanks for sharing this recipe and I am looking forward to your site. You don't have facebook page? I hope you will create one day so I can follow you without missing a recipe.
On April 24, 2011 at 11:55 am, Liz said...
Oh, another fabulous recipe with caramel...your creme caramel looks incredible~
On April 27, 2011 at 04:03 pm, Veronica Gantley said...
Wow! I love the pictures and your website. I bookmarked you. Great recipes
On May 10, 2011 at 08:15 am, Apron Appeal said...
I have never made Creme Caramel or Flan, they look similar but I like Creme Caramel and Flan...not so much. I'll have to do a comparison analysis and now that I have a Creme Caramel recipe...I can. Thanks!
On May 10, 2011 at 06:19 pm, Sandra said...
I could lose myself in this.
On May 10, 2011 at 07:35 pm, Lindsey@Lindselicious said...
This looks so good! I love anything caramel.
On May 21, 2013 at 11:43 am, Elizabeth said...
What kind of milk did you use? Would skim milk work?
Re:

Yes, it should work good, as I remember I used a 1.8% or 2 %  Reduced-Fat Milk.  Let me know if you try this with skim milk, don;t see why it wouldn't't work. I think the eggs play here the important role for the succeed of this recipe. 

On January 30, 2015 at 10:48 pm, Sni said...
Fantastic recipe! Turned out great! I especially loved how easy it was to make. Thanks for sharing!
Re:

Thank you Sni ... I am glad you liked it too :) Stay in touch, more recipes are about to come :)

On March 14, 2015 at 07:37 am, Saira said...
Hi, I saw this video through one of my friend in facebook ! You are so talented, confident and amazing in what you are doing. Thanks for sharing these wonderful recipes. I am gearing up to try all these recipes.
Re:

Thank you Saira, I am really happy to hear that and welcome to my culinary adventures:) Hope you will try some of my recipes and let me know when you do. Stay in touch, more recipes will come.

On March 28, 2015 at 02:06 am, maryam liaquat said...
hi,im from karachi pakistan,i love seeing your new amazing recipes when im free, you are too good ,i always try out your recipes n note it down in my diary ,will be making for my in-laws to impress them
Re:

Thank you for following me:) and I am so glad you are trying my recipes. When you have time let me know your impressions and how they turn for you.

On April 17, 2015 at 11:01 pm, Veronica said...
Can I use vanilla extract instead of the root? If so, how much would you recommend?
Re:

1 tsp of vanilla extract will be good. Let me know if you try it out, it is delicious.

On June 29, 2015 at 02:09 pm, Shawna Gulmir said...
hi, so i tried making this dessert last night, followed thru the video and i think my creme caramel did not rise at all. It was very thin, so i thought to ask if i did something wrong? the only tool that was different from the video was, the dish with the water in it was a square glass dish, since i dont have the oval/round one so it had much more water than you can use in a round/oval shape. Could that be a reason why mine didn't rise?
On June 29, 2015 at 02:11 pm, Shawna Gulmir said...
me again, i also use the aluminum cake pan, dont know if that makes any difference, let me know if it does, i will look for a baking dish that is not aluminum. thanks.
Re:

You probably used a dish too large.. that was the only mistake.. because creme caramel is not supposed to rise.. Square or round is just fine, just a smaller one. If you don't have a 7 or 8 inch (17-20cm) dish you might need to double the recipe :)

On August 02, 2015 at 08:33 am, Sara said...
Hello, I would try to do this cake, but the smallest cake pan I have is 24cm. What amounts should I use then? Thank you, Sara
Re:

You can increase the ingredients, so for a 24 cm pan you will have to use 4 eggs, 670 ml milk, 67 g sugar, 1 vanilla bean. For the caramel you will need 160 g sugar and 40 ml water. Let me know if any questions.

On August 08, 2015 at 06:35 am, Sindhiya said...
Hi, I tried your creme caramel recipe and it turned out awesome... the custard was so smooth and velvety. I made in 6 individual ramekins. My daughters loved it totally...Thank you so much:)
Re:

So happy to hear that Sindhiya:) I consider this one of the best desserts ever :)

On September 26, 2015 at 07:43 am, V. said...
What kind of milk did you use?? :)
Re:

Regular milk.. I usually use 3.5 % fat .

On September 28, 2015 at 05:52 am, Khadeeja said...
Can we use vanilla essence instead of vanilla bean..if so how much..?? I don't have brown colour vanilla extract but the transparent one is it fine if I use that..?
Re:

sorry for the late answer.. trying to get on track after moving to a new house..sure.. will be fine to use vanilla essence.. few drops will be fine..as it is more concentrated .. 

On July 01, 2016 at 01:11 am, Nazira Satar said...
Hi, do we have to use the same kind of pan in order for the recipe to succeed? Or will it work with an aluminum cake pan or any cake pan or a glass dish? Thanks
On August 25, 2016 at 08:01 pm, Sweetwise said...
Hi. Would love to try this out. Can I use the regular aluminium baking pan (6 inches) for this instead of the baking dish? Would there be any difference in the turn-out?

Post a comment

7 + 8 =
Home | About | Recipes | Contact
© Copyright 2017 Home Cooking Adventure