Crème Caramel

Creme Caramel is a classic French dessert that has stood the test of time, remaining a beloved favorite for people worldwide. What’s not to love about its soft caramel top, yummy vanilla taste, and creamy texture? This dessert is elegant and really delicious.

The great thing is, that you can make creme caramel ahead of time, which makes it perfect for get-togethers or parties.

How to make creme caramel

First, preheat your oven to 325°F/160°C. In a saucepan, combine sugar and water and heat until it turns golden brown. Quickly pour this caramel into a 7-inch (17cm) cake pan or ramekin, ensuring the sides are coated.

Next, pour milk into the same saucepan and add vanilla bean seeds and the pod. Heat the milk, but don’t let it boil. Set it aside to infuse for a few minutes.

In a separate bowl, beat eggs with sugar and add cornstarch. Pour the infused milk over this mixture. Gently pour this custard over the caramel-coated pan and place it in a larger pan. Add hot water to the bottom pan, about halfway up the sides. Bake until golden for 45 minutes to an hour.

Allow it to cool completely, then cover and refrigerate for a few hours. When serving, turn it out onto a plate.

Hope you will try our easy-to-follow recipe and enjoy this timeless classic dessert with velvety caramel and creamy vanilla. If you do, share the photos with me on Instagram as I would love to see how it turns out for you.

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Crème Caramel

5 from 1 vote
Easy recipe for Creme Caramel, one of the most elegant and delicious desserts. What's not to love about its soft caramel top, yummy vanilla taste, and creamy texture? This dessert is elegant and delicious. 
Servings 6 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


For the topping

  • 1/2 cup+2tbsp (120g) sugar
  • 2 tbsp (30ml) water

For the custard

  • 3 eggs
  • 2 cups (500ml) milk
  • 1/4 cup (50g) sugar
  • 1 vanilla bean
  • 1/2 tsp cornstarch (optional)


  • Heat the oven to 325°F/160°C.
  • 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.
  • 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 it to a boil, then set aside to infuse for a few minutes.
  • In a separate bowl beat the eggs with the sugar. Add the cornstarch. Pour the milk over the egg mixture.
  • 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 halfway up the sides. Bake until golden for about 45 minutes to an hour.
  • Cool completely. Then cover and refrigerate for at least a couple of hours. To serve turn out onto a plate.



Serving: 1 serving out of 6Calories: 179kcalCarbohydrates: 31gProtein: 5.6gFat: 3.9gSaturated Fat: 1.8gCholesterol: 100mgSugar: 25.3g
Calories: 179kcal
Course: Dessert
Cuisine: French
Keyword: creme caramel, creme caramel recipe, custard, vanilla, vanilla custard

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Nami @ Just One Cookbook Author says:

    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.

  2. Liz Author says:

    Oh, another fabulous recipe with caramel…your creme caramel looks incredible~

  3. Veronica Gantley Author says:

    Wow! I love the pictures and your website. I bookmarked you. Great recipes

  4. Apron Appeal Author says:

    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!

  5. Sandra Author says:

    I could lose myself in this.

  6. Lindsey@Lindselicious Author says:

    This looks so good! I love anything caramel.

  7. Elizabeth Author says:

    What kind of milk did you use? Would skim milk work?

    1. Ella-HomeCookingAdventure Author says:

      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. 

  8. Fantastic recipe! Turned out great! I especially loved how easy it was to make. Thanks for sharing!

    1. Ella-HomeCookingAdventure Author says:

      Thank you Sni … I am glad you liked it too 🙂 Stay in touch, more recipes are about to come 🙂

  9. Saira Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      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.

  10. maryam liaquat Author says:

    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

    1. Ella-HomeCookingAdventure Author says:

      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.

  11. Veronica Author says:

    Can I use vanilla extract instead of the root? If so, how much would you recommend?

    1. Ella-HomeCookingAdventure Author says:

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

  12. Shawna Gulmir Author says:

    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?

  13. Shawna Gulmir Author says:

    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.

    1. Ella-HomeCookingAdventure Author says:

      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 🙂

  14. Sara Author says:

    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,

    1. Ella-HomeCookingAdventure Author says:

      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.

  15. Sindhiya Author says:

    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:)

    1. Ella-HomeCookingAdventure Author says:

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

  16. What kind of milk did you use?? 🙂

    1. Ella-HomeCookingAdventure Author says:

      Regular milk.. I usually use 3.5 % fat .

  17. Khadeeja Author says:

    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..?

    1. Ella-HomeCookingAdventure Author says:

      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 it is more concentrated .. 

  18. Nazira Satar Author says:

    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

  19. Sweetwise Author says:

    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?

  20. Hi, do you think Coconut Milk would work for this recipe? instead of using regular milk? By the way, I tried this recipe of yours before and it’s really delicious!

    1. Ella-HomeCookingAdventure Author says:

      Hello Fe.

      Yes, you can use coconut milk.

  21. Mobina Author says:

    Hi Ella
    I made crème caramel with your recipe and it turned amazing.
    Another time that I made, When I wanted to make the caramel of the base Suddenly it became something like rock candy! Can you explain for me what was my mistake and how can I make caramel?

  22. Anna Author says:

    Good morning, I love your recipes, they are delicious, today I am going to try this recipe. I have one question, do I have to grease the baking dish before adding the caramel? Thank you.

    1. Ella-HomeCookingAdventure Author says:

      Hello Anna.

      No, you don't have to grease the baking dish.

  23. Neeraja Author says:

    Hi.. If I have to make double the quantity in a 9 inch pan, what would be the baking time and temperature? Will it be the same?

  24. Beyza Author says:

    If I use vanilla extract should I heat the milk, or just mixing everything is okay?

  25. O'Donnell Author says:

    It’s 2019 and your recipe is still be viewed on the internet. Congratulations!

    Simple recipe with every day pantry ingredients.


  26. Is it okay to use a metal cake pan?

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