Pudding & Dessert
Crème Caramel with Soft Caramel Sauce
Prep
20 min
Cook
50 min
Servings
5
Level
Medium
Crème caramel is a classic French custard with a silky, jiggly texture that melts in your mouth, coated in a bittersweet caramel sauce that flows out the moment it's flipped out of the mold. Unlike a regular baked custard, this dish is cooked using the au bain-marie (water bath) technique, which results in a much smoother, creamier texture. It's perfect as an elegant dessert for a special dinner or a sweet weekend treat.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams Granulated sugar, for the caramel
- 3 tbsp Water, for the caramel
- 500 ml Full-cream milk
- 100 ml Heavy cream
- 3 Whole eggs
- 2 Egg yolks
- 80 grams Granulated sugar, for the custard
- 1 tsp Vanilla extract
- 1/4 tsp Fine salt
🛒 Products You Might Need
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Make the caramel: Put the sugar and water into a small, heavy-bottomed saucepan. Cook over medium heat without stirring (just gently swirl the pan) until the sugar melts and turns a deep golden brown.
- 2 Immediately pour the hot caramel into the bottom of 5-6 ramekins, tilting and rotating each ramekin so the caramel coats the bottom evenly. Set aside to harden.
- 3 Preheat the oven to 160°C (320°F). Prepare a large baking pan for the au bain-marie technique (a pan filled with hot water in which the ramekins will sit partially submerged while baking).
- 4 Heat the milk and heavy cream in a saucepan over low heat until warm and steaming, but not boiling. Remove from the heat.
- 5 In a separate bowl, whisk together the whole eggs, egg yolks, sugar, and salt until well combined (no need to whip until fluffy, just until the sugar is slightly dissolved).
- 6 Gradually pour the warm milk mixture into the egg mixture, stirring gently and continuously so the eggs don't curdle (this is the tempering process).
- 7 Add the vanilla extract and stir well. Strain the custard mixture through a fine sieve to achieve a really smooth texture.
- 8 Pour the custard mixture into the ramekins with the hardened caramel, filling each almost to the top.
- 9 Arrange the ramekins in the large baking pan, then pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake for 40-50 minutes, until the custard is set but still slightly wobbly in the center when gently shaken.
- 10 Remove the ramekins from the water bath and let cool at room temperature, then refrigerate for at least 4 hours or overnight so they set completely.
- 11 Before serving, run a thin knife around the edge of each ramekin, then invert onto a serving plate so the custard and caramel sauce slide out on their own.
💡 Tips
• Cook the caramel over medium heat and keep a close eye on it, as the sugar can burn quickly once it starts to change color.
• Make sure the water for the au bain-marie doesn't come to a hard boil, so the custard cooks slowly and stays smooth without becoming porous.
• Strain the custard mixture before baking to remove any unmixed egg lumps—this makes the result much smoother.
• It's best to chill the custard in the refrigerator overnight so the caramel fully sets and the custard releases from the mold more easily.
📊 Nutrition Facts / serving
220
Calories (kcal)
6 g
Protein
12 g
Fat
23 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
No-Bake Melting Coffee Mousse, Creamy Like Café-Style
Pudding & Dessert
Puding Susu Lumut Fla Vanila (Mossy Milk Pudding with Vanilla Custard Sauce), Soft, Rich, and Beautifully Textured
Pudding & Dessert
Bingsu Melon Susu Serut Lembut Segar (Korean-Style Shaved Ice with Melon and Milk)
Pudding & Dessert
No comments yet. Be the first! 😊