Crème Caramel Recipe
A rich and silky custard topped with caramel sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard and Caramel
Method
Preparation
Make the Caramel
In a saucepan, combine 1 cup of granulated sugar and 0.25 cup of water. Cook over medium heat, swirling the pan gently, until the sugar dissolves and turns a golden brown. Quickly pour the caramel into the bottom of the ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
Prepare the Custard
In a separate saucepan, heat the whole milk and heavy cream over medium heat until just simmering. Remove from heat and let it cool slightly. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and a pinch of salt until well combined. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
Combine and Bake
Pour the custard mixture over the set caramel in the ramekins. Place the ramekins in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes or until the custard is just set and a knife inserted comes out clean.
Cool and Serve
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of each ramekin, invert onto a plate, and enjoy!