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.
YOU MAY ALSO LIKE:
Lemon Custard Rose Sweet Rolls
Pastéis de Nata – Portuguese Custard Tarts
Kremšnita – Krempita – Cremeschnitte – Vanilla Custard Cake
Magic Custard Cake
Lavender Honey Custard Tart
Ding Dong Cake – Moist Chocolate Cake with Vanilla Cream Filling
Pecan Caramel Mousse Cake
Kvæfjordkake – Norwegian Verdens Beste – World’s Best Cake
Eclair Cake – Karpatka – Polish Carpathian Mountain Cream Cake
Canelés (Cannelés) de Bordeaux
Strawberry Dutch Baby Pancake
Strawberry Yogurt Clafoutis
Vanilla and Chocolate Pudding
Strawberry Panna Cotta
Vanilla Raspberry Panna Cotta
Mini Size Crème Caramel
For the Caramel Sauce
- 1/2 cup +1 tbsp (120g) sugar
- 2 tbsp (30ml) water
For the Custard
- 3 eggs
- 2 cups (500ml) milk
- 1/4 cup (50g) sugar
- 1 tbsp (10g) vanilla extract
- 1/2 tsp (2g) cornstarch
- Preheat the oven to 325°F (160°C).
- Place the sugar and water in a saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
- Immediately, divide the caramel into 5 ramekins, each ramekin with a capacity of 8 oz (230ml). Rotate the ramekins to coat the bottom and sides with the caramel.
- Place the ramekins into a pan.
- Pour the milk into the same saucepan you prepared the caramel.
- Heat the milk but do not bring it to boil.
- In a separate bowl beat the eggs with the sugar and cornstarch. Pour the milk over the egg mixture.
- Add the vanilla extract and mix to combine.
- Divide the custard between the ramekins.
- Pour hot water into the bottom pan to come halfway up the sides of the ramekins.
- Bake until slightly golden for about 30-35 minutes.
- Cool completely. Then cover and refrigerate for at least a couple of hours or overnight.
- Run a knife on the inside edge of the ramekin and invert onto a plate. Enjoy!