Crème Caramel – Classic French Custard with Silky Caramel

This Crème Caramel is a timeless French dessert featuring a velvety vanilla custard baked atop golden caramel, then inverted to reveal a glossy glaze. Elegant yet simple, it’s the perfect make-ahead dessert for dinner parties!

Ingredients (Serves 6):

For the Caramel:

• ½ cup (100g) granulated sugar
• 2 tbsp water

For the Custard:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1️⃣ Make the Caramel:

1. In a small saucepan, combine sugar and water over medium heat.
2. Swirl (don’t stir!) until sugar dissolves and turns amber (5–7 mins).
3. Immediately pour into 6 ramekins, tilting to coat the bottoms.

2️⃣ Prepare Custard:

1. Warm milk and sugar in a saucepan until steaming (don’t boil).
2. Whisk eggs, vanilla, and salt in a bowl. Slowly pour in warm milk while whisking.
3. Strain mixture through a fine sieve into a jug.

3️⃣ Bake in Water Bath:

1. Place ramekins in a deep baking dish. Divide custard evenly.
2. Fill dish with hot water halfway up ramekins.
3. Bake at 325°F (160°C) for 35–40 mins until set but jiggly in the center.

4️⃣ Chill & Unmold:

1. Cool to room temperature, then refrigerate 4+ hours (best overnight).
2. To serve, run a knife around edges and invert onto plates.

Chef’s Tip: For extra-clear caramel, avoid stirring after sugar dissolves!