Crème Caramel Recipe

Prepare caramel

Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water and stir gently just to combine. Let the sugar dissolve and begin to simmer without stirring; you can gently swirl the pan occasionally to promote even browning. Watch closely as the sugar goes from clear to light amber and then to a deep golden brown (about 5–8 minutes).

As soon as the caramel reaches a deep amber color, remove from heat and carefully add 1 tablespoon hot water (stand back; it will steam). Stir gently to loosen and thin the caramel into a pourable sauce.

Quickly pour about 1 to 1 1/2 tablespoons of caramel into the bottom of six 6-ounce ramekins, tilting each ramekin to coat the bottom evenly. Set ramekins aside to let the caramel set while you make the custard.

Warm milk and cream

Preheat the oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until the mixture is hot and small bubbles form at the edges but do not let it boil (about 5–7 minutes). Remove from heat.

Mix eggs and sugar

In a mixing bowl, whisk together 4 large eggs, 2 egg yolks, and 1 tablespoon granulated sugar until just blended. Do not whisk vigorously; avoid incorporating too much air.

Temper the eggs: slowly pour about one-third of the hot milk-cream mixture into the eggs while whisking constantly to gently raise their temperature. Then pour the tempered egg mixture back into the saucepan with the remaining milk-cream, stirring to combine.

Stir in 2 teaspoons vanilla extract and a pinch of fine sea salt. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and ensure a silky texture.

Fill ramekins and bake in a water bath

Divide the custard evenly among the six caramel-lined ramekins (about 5–6 ounces custard per ramekin). Place the filled ramekins in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins (about 1 to 1.5 inches).

Bake in the preheated oven for 35–45 minutes, or until the custards are mostly set but still slightly wobbly in the center when gently shaken. Avoid overbaking to keep them creamy.

Remove ramekins from the water bath and cool on a wire rack for 30 minutes. Then refrigerate for at least 3 hours or preferably overnight to fully set and chill.

Make whipped cream

About 15–30 minutes before serving, chill a mixing bowl and beaters in the refrigerator (optional for best results). Pour 1 cup heavy whipping cream into the chilled bowl, add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract, and whip on medium-high speed until soft peaks form. Do not overwhip; the cream should be smooth and billowy.

Keep the whipped cream chilled until ready to serve.

To unmold, run a thin knife around the edge of each chilled ramekin to loosen. Place a small plate upside down over the ramekin, invert quickly, and gently lift the ramekin off. The caramel will flow over the custard as a sauce.

Top each crème caramel with a dollop of the whipped cream. Serve immediately. Leftover crème caramel can be refrigerated, covered, for up to 3 days.