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!
Creme Caramel Custard
Ingredients
Method
- Preheat oven to 275°F (135°C). Prepare a baking dish for a water bath.
- Make caramel by heating sugar and water until deep amber. Pour into ramekins.
- Warm milk until just heated.
- Gently whisk eggs, yolks, and sugar. Slowly add warm milk. Stir in vanilla.
- Strain and pour custard into ramekins.
- Bake in water bath for about 45 minutes.
- See full steps with tips & photos → https://theboatshedcafe.com/creme-caramel-custard/
Notes
- Use fresh eggs and whole milk for the creamiest texture.
- Don’t stir the caramel while it cooks to prevent crystallization.
- Make ahead—this dessert is best chilled for several hours or overnight.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.