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Trang chủ » Recipes » Creme Caramel Custard – Silky, Elegant & Easy Dessert

Creme Caramel Custard – Silky, Elegant & Easy Dessert

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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!

 

The Boat Shed Kitchen

Creme Caramel Custard

This Creme Caramel Custard is a luxurious yet simple French-inspired dessert made with basic pantry ingredients. A rich vanilla custard is baked over homemade caramel until silky and tender, then chilled and unmolded to reveal a glossy caramel topping. Elegant enough for dinner parties, yet comforting for any night of the week.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Chill Time 4 hours hrs
Total Time 5 hours hrs 5 minutes mins
Servings: 4
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Caramel:
  • 3/4 cup granulated sugar
  • 1/4 cup water
For the Custard:
  • 2 cups whole milk
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 275°F (135°C). Prepare a baking dish for a water bath.
  2. Make caramel by heating sugar and water until deep amber. Pour into ramekins.
  3. Warm milk until just heated.
  4. Gently whisk eggs, yolks, and sugar. Slowly add warm milk. Stir in vanilla.
  5. Strain and pour custard into ramekins.
  6. Bake in water bath for about 45 minutes.
  7. 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.

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