This Creme Caramel Custard is the ultimate classic dessert — rich, creamy, and crowned with a golden caramel sauce.
With its melt-in-your-mouth texture and stunning presentation, it’s perfect for special occasions or whenever you want to impress!
Why You’ll Love This Creme Caramel Custard
Elegant Yet Simple: Impressive presentation from simple ingredients.
Silky Smooth Texture: Perfectly baked custard without bubbles.
Rich Caramel Flavor: Sweet with just a hint of bitterness.
Make-Ahead Friendly: Chill and unmold when ready to serve.
Universally Loved: A timeless favorite across cultures.
What You’ll Need (Ingredient Highlights)
Granulated Sugar: For both the caramel and sweetening the custard.
Water: Helps create the caramel.
Whole Milk: Warmed for a rich custard base.
Eggs and Egg Yolks: Provide structure and creaminess.
Vanilla Extract: Infuses warmth and depth of flavor.
Optional:
Cream: Swap part of the milk for cream for an even richer custard.
Pro Tips Before You Start
Don’t Stir the Caramel: Swirl the pan gently to avoid crystallization.
Warm Milk Mixture: Helps prevent overcooking the eggs.
Strain the Custard: Ensures a perfectly smooth texture.
Bake in a Water Bath: Promotes gentle, even cooking.
Cool Completely: Refrigerate for at least 4 hours before unmolding.
How to Make Creme Caramel Custard
Step 1: Make the Caramel
In a saucepan over medium heat, combine sugar and water.
Without stirring, cook until sugar dissolves and turns a deep amber color.
Immediately pour the caramel into ramekins, swirling to coat the bottoms.
Step 2: Prepare the Custard
In a separate saucepan, heat milk until just warm, not boiling.
In a large bowl, gently whisk together eggs, egg yolks, and sugar until just blended.
Slowly whisk the warm milk into the egg mixture, then stir in vanilla.
Step 3: Strain and Pour
Strain the custard mixture through a fine mesh sieve to remove any lumps.
Carefully pour into the caramel-coated ramekins.
Step 4: Bake
Place ramekins in a baking dish.
Fill the dish with hot water halfway up the sides of the ramekins.
Bake at 275°F (135°C) for about 45 minutes, or until the custard is just set with a slight jiggle in the center.
Step 5: Cool and Chill
Remove ramekins from the water bath.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 6: Unmold and Serve
Run a thin knife around the edges of each ramekin.
Invert onto a plate and gently lift off the mold to reveal the caramel topping.
What to Serve It With
Fresh berries or sliced fruits
A dollop of whipped cream
A sprinkle of sea salt for contrast
Espresso or cappuccino
Shortbread cookies for a crunchy side
Variations / Substitutions
Add Citrus Zest: Orange or lemon zest for a fresh note.
Coffee Caramel: Infuse the milk with a little espresso.
Chocolate Twist: Add a spoonful of cocoa powder to the custard mixture.
Coconut Milk Version: Substitute half the milk with coconut milk.
Herbal Infusion: Steep milk with lavender or rosemary for a unique flavor.
Storage & Leftovers
Fridge: Store covered ramekins for up to 3 days.
Freezer: Not recommended as the texture may be compromised.
Tip: Always unmold just before serving to preserve the caramel sauce layer.
FAQs
Why did my caramel harden too quickly?
Work fast once the caramel reaches amber color; it sets up quickly.
Why is my custard grainy or bubbly?
Either the oven temperature was too high or the custard was over-whisked, creating air bubbles.
Can I make a large creme caramel instead of individual ones?
Yes! Use a large cake pan and adjust baking time accordingly (about 60–70 minutes).
Do I have to use a water bath?
Yes, it’s essential for gentle, even cooking to avoid curdled custard.
How do I know when it’s baked perfectly?
It should be set at the edges but have a slight wobble in the center.
Final Thoughts
Creme Caramel Custard is a timeless dessert that combines elegance, simplicity, and indulgence.
With a silky-smooth texture and rich caramel topping, this classic treat is guaranteed to impress at any occasion — and it’s easier to make than you might think!
