Cream Caramel Recipe

Prepare caramel

Position a rack in the middle of the oven and preheat to 325°F (160°C). Have a 9x5-inch loaf pan or six 6-ounce ramekins ready. In a small, heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tablespoons water — stir only to moisten the sugar, then stop stirring.

Place the saucepan over medium heat. Let the sugar dissolve and begin to simmer. Gently swirl the pan occasionally to promote even melting but avoid stirring, which can cause crystallization.

As the sugar melts, it will turn from clear to pale gold, then amber. Watch closely: when it reaches a deep amber (caramel) color — about 6–10 minutes depending on heat — immediately remove from heat.

Carefully pour the caramel into the bottom of the prepared loaf pan or divide among ramekins, tilting each so the caramel coats the bottom evenly. Be cautious — caramel is extremely hot.

If the caramel starts to harden before it’s evenly spread, return the pan briefly to very low heat to re-liquefy; alternatively add 1 tablespoon hot water to the saucepan to loosen it, swirl, and then pour over the custard vessels.

Heat milk and cream

Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan. Warm over medium heat until steam appears and small bubbles form at the edge — do not boil. Remove from heat as soon as it is hot (about 170–180°F / 77–82°C).

Mix eggs and sugar

While the milk warms, in a large bowl whisk together 4 whole eggs, 2 egg yolks, 2 tablespoons granulated sugar and a pinch of salt until sugar dissolves and mixture is slightly frothy.

Temper the eggs: slowly add a ladleful (about 1/4 cup) of the hot milk mixture into the eggs while whisking constantly to raise their temperature without scrambling. Continue adding the hot milk in 2–3 additions until about half of the milk is incorporated and the egg mixture is warm.

Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring gently to combine. Stir in 1 teaspoon pure vanilla extract.

Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits or foam. This will ensure a smooth texture.

Pour the strained custard gently over the caramel-lined pan or ramekins, filling to about 3/4 inch from the top. Wipe any drips from the rims.

Bake in a water bath (bain-marie)

Place the filled loaf pan or ramekins in a large roasting pan. Pour hot (not boiling) water into the roasting pan to come halfway up the sides of the custard containers. Cover the roasting pan loosely with aluminum foil to reduce surface cracking and bake at 325°F (160°C) for 35–50 minutes for ramekins (or 50–65 minutes for a loaf pan), until the custard is set at the edges but still slightly wobbly in the center.

Check doneness by gently jiggling; the center should have a slight tremble. Remove the custards from the water bath and let cool on a wire rack for 30 minutes. Then refrigerate for at least 4 hours or overnight to fully set and chill.

Unmold and serve

To unmold, run a thin knife around the inside edge of each ramekin to loosen. Place a serving plate over the ramekin and invert quickly, tapping to release. For a loaf pan, briefly dip the bottom of the pan in hot water for 5–10 seconds to loosen the caramel, then invert onto a plate. Caramel will flow over the custard as a sauce. Serve chilled. Keeps refrigerated for up to 3 days.