Crème Caramel

Name: Crème Caramel
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 100 g Caster sugar; 60 ml Water; 1 piece Vanilla pod; 500 ml Whole milk; 3 piece Egg; 2 piece Egg yolks; 60 g Caster sugar; 500 ml Water

4 hr 10 min · 14 min active · makes ~1.4 l · Medium

Silky vanilla-infused custard with caramelized sugar shell, a classic French dessert combining creamy texture with bitter-sweet caramel.

See more →

Crème Caramel

Silky vanilla-infused custard with caramelized sugar shell, a classic French dessert combining creamy texture with bitter-sweet caramel.

See more →

TOTAL TIME

4 hr 10 min

ACTIVE TIME

14 min

QUANTITY

~1.4 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/14

Ingredients

0/6 gathered · 4 servings

160g

560ml

1piece

500ml

3piece

2piece

#	Quantity	Notes	State
1	160g	—	—
2	560ml	—	—
3	1piece	—	—
4	500ml	—	—
5	3piece	—	—
6	2piece	—	—

Tools

15 items

Serveware

2 items

Procedure

23 steps

1 of 23

Heat the oven to 150 °C and allow it to come fully up to temperature.

150°C

⏱ 10 min

2 of 23

Tip the sugar into the saucepan in an even layer.

Caster sugar · 100 g

⏱ 8s

ResultCaster sugar

3 of 23

Pour the water around the sugar.

Water · 60 ml

⏱ 5s

ResultCaster sugar and water

4 of 23

Set the pan over a medium heat and swirl it gently — without stirring — until the sugar dissolves and then turns a deep amber caramel.

⏱ 5 min

ResultAmber caramel

5 of 23

Working quickly, divide the caramel equally between 4 ramekins, tilting each one so the caramel coats the base.

Amber caramel · step 4

⏱ 20s

ResultAmber caramel

6 of 23

Leave the ramekins to stand at room temperature until the caramel hardens completely.

⏱ 5 min

7 of 23

Split the vanilla pod lengthways and scrape the seeds into the saucepan, then drop in the pod as well.

Vanilla pod · 1 piece

⏱ 8s

ResultVanilla pod

8 of 23

Pour the milk into the saucepan with the vanilla.

Whole milk · 500 ml

⏱ 8s

ResultVanilla pod and whole milk

9 of 23

Warm the milk over a medium-low heat, stirring occasionally, until it just begins to steam — do not let it boil.

⏱ 4 min

ResultWarm vanilla milkused in step 14

10 of 23

Crack the eggs into the large bowl, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultEgg

11 of 23

Add the egg yolks to the bowl with the whole eggs.

Egg yolks · 2 piece

⏱ 10s

ResultEgg and egg yolks

12 of 23

Add the remaining sugar to the eggs.

Caster sugar · 60 g

⏱ 8s

ResultEgg and egg yolks and caster sugar

13 of 23

Whisk the eggs and sugar together until the sugar is dissolved and the mixture is smooth and pale — do not whip in too much air.

⏱ 40s

ResultLightly whisked egg and sugar

14 of 23

Ladle the warm vanilla milk slowly into the egg mixture in a thin, steady stream, whisking constantly so the eggs do not scramble.

Warm vanilla milk · step 9

⏱ 45s

ResultCombined custard

15 of 23

Pour the custard through a fine sieve into a large jug to remove any threads of cooked egg.

Combined custard · step 14

⏱ 20s

ResultStrained custard

16 of 23

Divide the strained custard evenly between the 4 caramel-lined ramekins, filling each almost to the top.

Strained custard · step 15

⏱ 20s

ResultPortioned custard

17 of 23

Arrange the ramekins in a deep baking dish (about 30 × 20 cm), spacing them evenly.

⏱ 15s

ResultPortioned custard

18 of 23

Pour enough just-boiled water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.

Water · 500 ml

⏱ 20s

ResultWater

19 of 23

Carefully slide the baking dish into the oven.

⏱ 10s

ResultWater

20 of 23

Bake until the custards are just set with a slight wobble at the centre when you nudge the dish — they will firm up further as they cool.

150°C

⏱ 40 min

ResultBaked flan

21 of 23

Using oven gloves, lift the baking dish out of the oven and set it on a heatproof surface.

⏱ 15s

22 of 23

Lift the ramekins out of the water bath with tongs and transfer them to a wire rack to cool to room temperature.

⏱ 20s

ResultPortioned custard

23 of 23

Once completely cool, cover each ramekin loosely with cling film and refrigerate for at least 4 hours, or overnight, until thoroughly chilled and set.

⏱ 4 hr

ResultChilled crème caramel

Total Time4 hr 10 min

#	Product	Tool	Action
1	—	150°C	Heat the oven to 150 °C and allow it to come fully up to temperature.⏱ 10 min
2	100 g		Tip the sugar into the saucepan in an even layer.⏱ 8sResultCaster sugar
3	60 ml		Pour the water around the sugar.⏱ 5sResultCaster sugar and water
4	—		Set the pan over a medium heat and swirl it gently — without stirring — until the sugar dissolves and then turns a deep amber caramel.⏱ 5 minResultAmber caramel
5	Amber caramelstep 4		Working quickly, divide the caramel equally between 4 ramekins, tilting each one so the caramel coats the base.⏱ 20sResultAmber caramel
6	—		Leave the ramekins to stand at room temperature until the caramel hardens completely.⏱ 5 min
7	1 piece		Split the vanilla pod lengthways and scrape the seeds into the saucepan, then drop in the pod as well.⏱ 8sResultVanilla pod
8	500 ml		Pour the milk into the saucepan with the vanilla.⏱ 8sResultVanilla pod and whole milk
9	—		Warm the milk over a medium-low heat, stirring occasionally, until it just begins to steam — do not let it boil.⏱ 4 minResultWarm vanilla milkused in step 14
10	3 piece		Crack the eggs into the large bowl, discarding the shells.⏱ 15sResultEgg
11	2 piece		Add the egg yolks to the bowl with the whole eggs.⏱ 10sResultEgg and egg yolks
12	60 g		Add the remaining sugar to the eggs.⏱ 8sResultEgg and egg yolks and caster sugar
13	—		Whisk the eggs and sugar together until the sugar is dissolved and the mixture is smooth and pale — do not whip in too much air.⏱ 40sResultLightly whisked egg and sugar
14	Warm vanilla milkstep 9		Ladle the warm vanilla milk slowly into the egg mixture in a thin, steady stream, whisking constantly so the eggs do not scramble.⏱ 45sResultCombined custard
15	Combined custardstep 14		Pour the custard through a fine sieve into a large jug to remove any threads of cooked egg.⏱ 20sResultStrained custard
16	Strained custardstep 15		Divide the strained custard evenly between the 4 caramel-lined ramekins, filling each almost to the top.⏱ 20sResultPortioned custard
17	—		Arrange the ramekins in a deep baking dish (about 30 × 20 cm), spacing them evenly.⏱ 15sResultPortioned custard
18	500 ml		Pour enough just-boiled water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.⏱ 20sResultWater
19	—		Carefully slide the baking dish into the oven.⏱ 10sResultWater
20	—	150°C	Bake until the custards are just set with a slight wobble at the centre when you nudge the dish — they will firm up further as they cool.⏱ 40 minResultBaked flan
21	—		Using oven gloves, lift the baking dish out of the oven and set it on a heatproof surface.⏱ 15s
22	—		Lift the ramekins out of the water bath with tongs and transfer them to a wire rack to cool to room temperature.⏱ 20sResultPortioned custard
23	—		Once completely cool, cover each ramekin loosely with cling film and refrigerate for at least 4 hours, or overnight, until thoroughly chilled and set.⏱ 4 hrResultChilled crème caramel
Total Time			4 hr 10 min

Serving

Run a thin knife around the inside edge of each ramekin, place a plate firmly on top, then invert in one confident motion so the caramel cascades over the custard.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	319kcal
	10g
	10g
	5g
	47g
	46g
	73mg

Ingredients0/6

Tools0/14

Recipe

Crème Caramel

Silky vanilla-infused custard with caramelized sugar shell, a classic French dessert combining creamy texture with bitter-sweet caramel.

What you’ll doYou will make a caramel base by heating sugar and water until deep amber, then divide it among ramekins. Separately, you will infuse milk with vanilla, combine it with whisked eggs and sugar, strain the custard, and pour it over the caramel. The ramekins will bake in a water bath until the centres show a slight wobble, then chill for at least four hours before turning out onto plates.

Serves4

Total4 hr 10 min

LevelMedium

Ingredients

Caster sugar160 g
Water560 ml
Vanilla pod1 piece
Whole milk500 ml
Egg3 piece
Egg yolks2 piece

Tools

TongsSieveSaucepanSmall heavy based saucepanOvenChef's knifeLarge bowlWhiskRamekinDeep baking dishLarge jugLadlePlateOven gloveCling film

Method

Heat the oven to 150 °C and allow it to come fully up to temperature.

150°C10 minOven

Tip the sugar into the saucepan in an even layer.

8sSmall heavy based saucepanCaster sugar · 100 g

Pour the water around the sugar.

5sSmall heavy based saucepanWater · 60 ml

Set the pan over a medium heat and swirl it gently — without stirring — until the sugar dissolves and then turns a deep amber caramel.

5 minSmall heavy based saucepan

Working quickly, divide the caramel equally between 4 ramekins, tilting each one so the caramel coats the base.

20sRamekinAmber caramel · step 4

Leave the ramekins to stand at room temperature until the caramel hardens completely.

5 minRamekin

Split the vanilla pod lengthways and scrape the seeds into the saucepan, then drop in the pod as well.

8sSaucepanVanilla pod · 1 piece

Pour the milk into the saucepan with the vanilla.

8sSaucepanWhole milk · 500 ml

Warm the milk over a medium-low heat, stirring occasionally, until it just begins to steam — do not let it boil.

Result · Warm vanilla milk · used in step 14

4 minSaucepan

Crack the eggs into the large bowl, discarding the shells.

15sLarge bowlEgg · 3 piece

Add the egg yolks to the bowl with the whole eggs.

10sLarge bowlEgg yolks · 2 piece

Add the remaining sugar to the eggs.

8sLarge bowlCaster sugar · 60 g

Whisk the eggs and sugar together until the sugar is dissolved and the mixture is smooth and pale — do not whip in too much air.

40sLarge bowl, Whisk

Ladle the warm vanilla milk slowly into the egg mixture in a thin, steady stream, whisking constantly so the eggs do not scramble.

45sLarge bowl, LadleWarm vanilla milk · step 9

Pour the custard through a fine sieve into a large jug to remove any threads of cooked egg.

20sLarge jug, SieveCombined custard · step 14

Divide the strained custard evenly between the 4 caramel-lined ramekins, filling each almost to the top.

20sRamekinStrained custard · step 15

Arrange the ramekins in a deep baking dish (about 30 × 20 cm), spacing them evenly.

15sRamekin, Deep baking dish

Pour enough just-boiled water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.

20sDeep baking dishWater · 500 ml

Carefully slide the baking dish into the oven.

10sDeep baking dish, Oven, Oven glove

Bake until the custards are just set with a slight wobble at the centre when you nudge the dish — they will firm up further as they cool.

150°C40 minDeep baking dish, Oven

Using oven gloves, lift the baking dish out of the oven and set it on a heatproof surface.

15sDeep baking dish, Oven, Oven glove

Lift the ramekins out of the water bath with tongs and transfer them to a wire rack to cool to room temperature.

20sRamekin, Deep baking dish, Tongs

Once completely cool, cover each ramekin loosely with cling film and refrigerate for at least 4 hours, or overnight, until thoroughly chilled and set.

4 hrRamekin, Cling film

Run a thin knife around the inside edge of each ramekin, place a plate firmly on top, then invert in one confident motion so the caramel cascades over the custard.

Result · Crème Caramel

1 minPlate, Chefs knifeChilled crème caramel · step 23

Printed 11 October 2026