Crème Caramel Recipe – Classic French Custard with Easy Caramel Sauce

Last Updated on 4 months by Neha Deshmukh

Crème Caramel Recipe – Classic French Custard with Easy Caramel Sauce

Okay, let’s be real. Crème Caramel… it just sounds fancy, doesn’t it? But honestly, this classic French custard is surprisingly easy to make, and the reward is a silky smooth dessert with a gorgeous caramel sauce. I first attempted this recipe years ago, intimidated by the water bath, but it turned out beautifully! Now it’s a go-to when I want to impress (or just treat myself!). Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any custard. Crème Caramel is all about that beautiful contrast – the delicate, creamy custard against the rich, slightly bitter caramel. It’s elegant, comforting, and a total showstopper. Plus, it’s a fantastic make-ahead dessert, perfect for when you’re entertaining. Seriously, who doesn’t love a dessert that gets better with time?

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• ?? cup white granulated sugar
• 2 tablespoons water
• ?? cup sugar (for caramel)
• Tiny pinch salt
• 1 cup heavy whipping cream (about 240ml)
• 3 eggs
• 1 teaspoon vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Heavy Whipping Cream: Don’t skimp here! The higher the fat content, the richer and smoother your custard will be. Aim for at least 36% fat.
• Vanilla Extract: Use the good stuff! A high-quality vanilla extract really shines through in this simple dessert. I prefer using a natural vanilla bean paste for an even more intense flavour.
• Sugar: Regular granulated sugar works perfectly for both the custard and the caramel.
• Custard Density: You might notice variations in crème caramel recipes. Some are denser, some lighter. This largely depends on the ratio of eggs to cream. This recipe leans towards a classic, slightly firmer set.

Step-By-Step Instructions

Alright, let’s get down to business! Don’t worry, it’s easier than it looks.

1. First, preheat your oven to 350°F (175°C). Grease four baking bowls (ramekins) generously with butter. This is crucial for easy unmolding later.
2. In a mixing bowl, whisk together the eggs, vanilla extract, and tiny pinch of salt until well combined. Don’t overbeat – you don’t want to incorporate too much air.
3. In a saucepan, gently warm the heavy whipping cream and sugar together over medium heat. You want the sugar to dissolve completely, but do not let the mixture boil.
4. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs. This prevents them from scrambling! Once combined, strain the custard through a fine-mesh sieve to remove any lumps.
5. Now for the caramel! In a stainless steel pan, combine the sugar and 2 tablespoons of water. Cook over medium heat, without stirring, until the sugar melts and turns a beautiful amber color (about 5-7 minutes). Watch it carefully – it can burn quickly!
6. Immediately pour the hot caramel into the prepared baking bowls, swirling to coat the bottom.
7. Gently pour the custard over the caramel in each bowl. Cover each bowl tightly with aluminum foil.
8. Place the baking bowls in a larger baking dish and add hot water to create a water bath, coming about halfway up the sides of the ramekins.
9. Bake for 35-40 minutes, or until the custard is set. You can check for doneness by gently inserting a knife into the center – it should come out clean.
10. Let the crème caramel cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight.

Expert Tips

A few little secrets to success:

• The Water Bath is Your Friend: Don’t skip it! The water bath ensures gentle, even cooking, preventing the custard from cracking or becoming rubbery.
• Don’t Stir the Caramel: Seriously, resist the urge! Stirring can cause the sugar to crystallize. Just let it do its thing.
• Patience is Key: Cooling and chilling are essential for the custard to set properly and the flavors to meld.

Variations

Want to get creative? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Adjusting Sweetness Levels: If you prefer a less sweet dessert, reduce the sugar in the custard by a tablespoon or two.
• Using Different Extracts: Experiment with almond, lemon, or orange extract instead of vanilla. My friend loves a hint of cardamom!
• Festival Adaptations: For Christmas or New Year, add a sprinkle of cinnamon or nutmeg to the custard for a festive touch.

Serving Suggestions

The moment of truth! To serve, run a thin knife around the edges of each bowl. Place a serving plate over the bowl and carefully invert. Gently shake to release the crème caramel. Watch that gorgeous caramel sauce flow over the custard – it’s pure magic! A sprinkle of fresh berries or a dusting of cocoa powder adds a lovely finishing touch.

Storage Instructions

Crème Caramel actually tastes better the next day! Store leftovers (covered) in the refrigerator for up to 3 days.

FAQs

Let’s tackle some common questions:

• What is the best way to prevent a grainy custard texture? Tempering the eggs properly and straining the custard are key. Also, don’t overcook it!
• Can I make Crème Caramel a day ahead? Absolutely! In fact, it’s highly recommended. The flavors develop beautifully overnight.
• How do I know when the caramel is at the right temperature? It should be a deep amber color. Be careful not to burn it – burnt caramel tastes bitter.
• What can I substitute for heavy whipping cream? While heavy whipping cream is ideal, you can use half-and-half, but the custard will be less rich.
• Why is a water bath necessary for baking Crème Caramel? It provides gentle, even heat, preventing the custard from curdling or cracking.