Mini Size Crème Caramel

This Mini Size Creme Caramel is a creamy dessert that’s both easy to make and wonderfully indulgent. Originating from France, it’s a timeless treat. It delights with its smooth, creamy texture and delicate caramel sauce. You can choose to bake it in a big dish for sharing or in smaller portions for a special touch, like I did here.

To create it mix eggs, milk, and sugar to make a smooth custard. For the caramel sauce just melt sugar with water until it turns golden brown, then divide it over the base of the molds. This adds a sweet, rich flavor to every bite. Pour the custard over the caramel and gently bake in a water bath. After baking, the custard sets into a silky texture. 

After chilling, the dessert gets turned upside down on a plate, revealing a glossy caramel top.  When you take a bite, you’ll notice the creamy custard melts in your mouth, while the caramel gives a nice contrast. 

Creme caramel is a special treat that feels both comforting and fancy, loved by people of all ages. Whether for a group or as individual treats, Creme Caramel brings simple elegance and rich flavors to any occasion. One of the best things is that it can be made in advance as it keeps well refrigerated for several days.

How to make mini size creme caramel 

Start by preheating the oven to 325°F (160°C). In a saucepan, combine sugar and water over medium-high heat, allowing the mixture to caramelize without stirring. Once the sugar achieves a rich caramel color, distribute it among five 8 oz (230ml) ramekins, ensuring an even coat along the bottoms and sides. Place the ramekins in a baking pan.

Meanwhile, warm the milk in the same saucepan, being careful not to bring it to a boil. In a separate bowl, whisk together eggs, sugar, and cornstarch. Gradually pour the warm milk into the egg mixture, incorporating vanilla extract for added flavor. Divide the custard evenly over the caramel into the ramekins.

Next, fill the bottom pan with hot water until it reaches halfway up the sides of the ramekins. Bake until the custard takes on a gentle golden hue, approximately 30-35 minutes. 

Once done, allow it to cool to room temperature bbefore covering and refrigerating for a minimum of several hours, or overnight. To serve, gently run a knife along the inner edges of the ramekins and invert onto a plate.

Now it’s time to savor these mini size creme caramel with their creamy custard, rich caramel, all in an individual portion.

Hope you will try it and enjoy it as much as we did. If you do, share the photos with me on Instagram, would love seeing how it turns out for you. Enjoy!

Other custard recipes you may like to try

You can hardly beat a Classic Creme Brulee dessert. It’s creamy, elegant, and refreshing while the crispy caramelized crust on top is simply divine.

Discover our tantalizing Cheesecake Flan, the perfect fusion of creamy cheesecake and velvety flan. It is a delightful dessert that’s rich, smooth, and simply irresistible.

This Flan Cake is a delightful dessert that combines a smooth silky flan with a moist vanilla sponge cake and a caramel topping. 

For more caramel desserts check our full collection for Caramel Recipes.

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