Crème Caramel Recipe

Prepare caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small, heavy-bottomed saucepan over medium heat. Stir gently just to moisten sugar, then stop stirring and let mixture come to a simmer. Swirl the pan occasionally to promote even melting. Watch carefully: the sugar will dissolve, then turn pale gold and then amber (about 6–8 minutes). When the caramel reaches a deep amber color, immediately remove from heat.

Coat ramekins

Quickly and carefully divide the hot caramel among six 6-ounce (180 ml) ramekins (or four 8-ounce). Tilt each ramekin so the caramel coats the bottom evenly. If the caramel begins to harden before you finish, return the saucepan to low heat briefly to loosen. If desired, stir in up to 2 tablespoons hot water into remaining caramel to thin it for easier pouring, then distribute. Set ramekins aside while you make the custard.

Heat milk and cream

Preheat 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 just below simmering (small bubbles form at the edge) — about 170–175°F (75–80°C). Do not boil. Remove from heat.

Whisk eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks and 1 tablespoon granulated sugar until blended but not frothy. Whisk in a pinch of fine salt and 1 teaspoon vanilla extract.

Temper eggs

Slowly stream about 1/3 of the hot milk-cream mixture into the eggs while whisking constantly to temper (this prevents scrambling). Continue adding the remaining milk mixture in a thin stream, whisking gently until fully combined.

Strain custard

Pass the custard mixture through a fine-mesh sieve into a pouring jug to remove any coagulated bits and ensure a silky texture.

Fill ramekins

Place the caramel-coated ramekins in a large roasting pan. Pour the strained custard into the ramekins, dividing evenly (they should be about 3/4 full).

Bake in a water bath

Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the pan loosely with foil. Bake in the preheated oven until the custards are set but still slightly wobbly in the center, about 35–45 minutes (time varies with ramekin size). Check at 30 minutes for doneness.

Cool and chill

Using tongs or oven mitts, carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 4 hours, preferably overnight, to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife or offset spatula around the interior edge of each ramekin to loosen. Place a serving plate over the ramekin and invert quickly. Tap the ramekin gently to release; the caramel will flow over the custard. If the caramel sticks, dip the bottom of the ramekin in hot water for 5–10 seconds to loosen the caramel before inverting. Serve chilled or at cool room temperature.