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🍮 Crème Caramel

Classic French Caramel Custard (6 Ă— 120 g ramekins)
Some desserts don’t need reinvention.
Crème caramel is one of those timeless French classics that proves technique will always outshine trends.
When done properly, it should be silky, smooth, and gently trembling in the center — never rubbery, never bubbly.
This version is balanced, precise, and designed for perfect texture every time. Low temperature, gentle bain-marie, and proper egg handling make all the difference.
Simple ingredients. Professional execution.
Imprimer la recette Recette d'Ă©pingle
Temps de préparation 15 minutes
Temps de cuisson 40 minutes
Chilling time 6 heures
Temps total 6 heures 55 minutes
Portions: 6 portions
Type de plat: Dessert
Cuisine: Français
Calories: 280
Ingrédients Équipement Méthode Remarques

Ingrédients
  

  • Caramel
  • 120 g granulated sugar ½ cup + 1 tbsp
  • 40 g water 3 tbsp
  • Custard
  • 420 g whole milk 1Âľ cups
  • 180 g heavy cream 35% Âľ cup
  • 3 large eggs 150 g without shell
  • 2 jaunes d'Ĺ“uf 40 g / about 2 yolks
  • 90 g granulated sugar ½ cup minus 1 tbsp
  • 1 vanilla bean or 1 tsp vanilla paste / extract
  • 1 g fine salt ÂĽ tsp

Équipement

  • 6 ceramic ramekins (120 ml / 4 oz)
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Fine mesh sieve
  • Deep roasting tray (for bain-marie)
  • Kettle (for hot water bath)
  • Offset spatula or thin knife (for unmolding)

MĂ©thode
 

Step 1 – Make the Caramel
  1. Combine sugar and water in a small saucepan.
  2. Cook over medium heat without stirring.
  3. Allow sugar to caramelize to a deep amber color (175–180°C / 345–355°F).
  4. Immediately divide evenly into ramekins.
  5. Swirl to coat bottoms and allow to set.
  6. ⚠ Do not over-darken — bitterness develops quickly.
Step 2 – Prepare the Custard
  1. Heat milk, cream, and vanilla to just steaming (70–75°C / 160–170°F). Do not boil.
  2. In a bowl, gently whisk eggs, yolks, sugar, and salt. Avoid incorporating air.
  3. Slowly temper the hot dairy into the egg mixture.
  4. Strain through a fine sieve.
  5. Rest 5 minutes and skim any surface bubbles.
Step 3 – Bake
  1. Pour 120 g (4 oz) custard into each ramekin.
  2. Place ramekins in a deep tray.
  3. Add hot water halfway up the sides.
  4. Bake at 140°C (285°F), no fan.
  5. Bake 35–45 minutes.
  6. The center should jiggle slightly like soft panna cotta.
  7. Internal temperature: 80–82°C (176–180°F).
Step 4 – Chill
  1. Cool at room temperature.
  2. Refrigerate at least 4 hours (preferably overnight).
Step 5 – Unmold
  1. Run a thin knife around the edge.
  2. Dip bottom briefly in hot water.
  3. Invert confidently onto a plate.

Remarques

More yolks = richer and silkier texture.
Lower baking temperature prevents bubbles.
Foil loosely if your oven runs hot.
Straining is mandatory for smoothness.
Never skip the bain-marie.