Crème caramel
Silky smooth crème caramel with a rich, golden caramel top, baked gently in the oven for a perfect, elegant dessert.
Updated : 08 October, 2025
Easy
About 20 min.
Ingredients
160 grams
Sugar
as needed
Butter
For the custard
4
Eggs
1 teaspoon
Vanilla extract
25 grams
Sugar
600 milliliters
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150C and warm the ramekins to ensure the caramel sets evenly. Prepare the caramel by dissolving sugar and water over low heat, then boiling until it reaches a dark copper colour. Remove from heat immediately and pour into the warmed ramekins, letting it cool and harden naturally. Butter the sides above the caramel once set.
Step 2
For the custard, whisk together eggs, vanilla, and sugar until combined. Gently heat the milk, strain it over the egg mixture, and whisk until smooth. Pour into the prepared ramekins. Place the ramekins in a roasting tin and fill the tin halfway with boiling water.
Step 3
Bake for 20-30 minutes until the custard is just set, avoiding overcooking. Remove from the oven, cool on a rack, and refrigerate overnight to allow the caramel to soften.
Step 4
To serve, loosen the custard edges with a palette knife, invert onto a serving plate, and enjoy the delicate custard with its glossy caramel topping.