Crème Caramel Recipe – Easy Vanilla Custard Dessert

Last Updated on 1 month by Neha Deshmukh

Crème Caramel Recipe – Easy Vanilla Custard Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And honestly, is there anything more comforting than a classic, silky smooth custard? Today, I’m sharing my go-to Crème Caramel recipe – it’s surprisingly easy to make and always a crowd-pleaser. I first made this for a family get-together and it disappeared within minutes! Let’s get baking, shall we?

Why You’ll Love This Recipe

This Crème Caramel is the perfect balance of sweet, creamy, and utterly decadent. It’s a beautiful dessert that feels fancy, but doesn’t require any complicated techniques. Plus, it’s naturally gluten-free! It’s a wonderful make-ahead dessert, perfect for when you’re entertaining or just want something special to enjoy after dinner.

Ingredients

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

• 20 grams sugar (about 1 tablespoon)
• 3 tablespoons water
• 500 ml full-fat milk (about 2 cups)
• 50 grams sugar (about ¼ cup)
• 3 large eggs
• 0.5 teaspoon vanilla essence

Ingredient Notes

Let’s talk ingredients for a moment. A few things make all the difference!

• Fresh Eggs are Key: Seriously, use the freshest eggs you can find. They contribute to a richer, more stable custard.
• Full-Fat Milk is Your Friend: Don’t skimp on the fat here! Full-fat milk creates that luxurious, creamy texture we’re after. Lower-fat milk just won’t give you the same result.
• Vanilla Essence vs. Bean: Traditionally, some regions in India use a scraped vanilla bean for a more intense flavour. If you have one, absolutely use it! A good quality vanilla essence works beautifully too.
• Sugar Matters: Regular granulated sugar is perfect for both the caramel and the custard.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the caramel. In a pan, melt 20g sugar over medium heat. Keep a close eye on it – you want a beautiful golden brown colour, but don’t let it burn!
2. Once the sugar is melted and golden, carefully add 3 tablespoons of water. It will bubble vigorously, so swirl the pan gently to combine.
3. Immediately pour the caramel into your ramekins. I use two ramekins for this recipe.
4. Now for the custard! In a bowl, whisk the eggs until they’re nice and fluffy.
5. Gradually add 50g sugar to the eggs and beat until it’s completely dissolved. You don’t want any grainy sugar left.
6. Gently heat the milk until it’s just about to boil. Let it cool slightly before slowly mixing it into the egg mixture. This prevents the eggs from scrambling!
7. Stir in the vanilla essence. Then, strain the custard mixture through a sieve to remove any lumps. This is a little extra step, but it guarantees a super smooth custard.
8. Pour the custard mixture into the caramel-lined ramekins.
9. Place the ramekins in a baking pan and fill the pan with about 1-inch of hot water – this is a water bath. It helps the custard bake evenly and prevents cracking.
10. Preheat your oven to 190°C (375°F) and bake for 30-40 minutes, or until the custard is set. You can test it by gently shaking the pan – it should wobble slightly, but not be liquid.

Expert Tips

Want to make sure your Crème Caramel turns out perfectly? Here are a few of my secrets:

• Smooth Custard is the Goal: Strain, strain, strain! Seriously, it makes a huge difference.
• Preventing Cracks: The water bath is your best friend. It ensures gentle, even cooking. Don’t skip it!
• Caramel Perfection: Watch the caramel like a hawk! Burnt caramel is bitter and will ruin the whole dessert.
• Don’t Overbake: Overbaking leads to a rubbery texture. A slight wobble is what you’re looking for.

Variations

Let’s get creative!

• Vegan Crème Caramel: My friend, Priya, swears by using plant-based milk (like almond or soy) and an egg replacer. She says it’s almost indistinguishable from the original!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: For a touch of Indian flavour, try infusing the milk with a pinch of cardamom or a few strands of saffron while heating it. My grandmother used to add a tiny bit of cardamom, and it was heavenly.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of chopped nuts (pistachios and almonds) to the custard before baking. For Christmas, a dash of nutmeg is lovely.

Serving Suggestions

Let the Crème Caramel cool completely, then refrigerate for at least 6 hours (or even overnight!). When you’re ready to serve, run a thin knife around the edge of the ramekin, then invert onto a plate. The caramel will drizzle down the sides – it’s gorgeous! A simple dusting of powdered sugar or a few fresh berries make a lovely garnish.

Storage Instructions

Leftover Crème Caramel (if there is any!) can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing other flavours.

FAQs

Let’s tackle some common questions:

• What is the best way to prevent a skin from forming on the custard? Press a piece of plastic wrap directly onto the surface of the custard while it’s cooling.
• Can I make Crème Caramel a day ahead? Absolutely! In fact, it’s even better the next day after the flavours have had a chance to meld.
• What does a properly set Crème Caramel look like? It should wobble slightly when you gently shake the pan, but not be liquid.
• How can I rescue a cracked Crème Caramel? Don’t worry too much! It will still taste delicious. You can cover the cracks with a dusting of powdered sugar or a fruit compote.
• What type of sugar is best for making the caramel? Regular granulated sugar works perfectly. Don’t use icing sugar or brown sugar.

Enjoy making this classic dessert! I hope it brings as much joy to your table as it does to mine. Let me know in the comments if you try it, and how it turns out!