Crème Caramel is one of the most iconic French desserts, and today, I’m showing you how to make this smooth, silky custard topped with a luscious caramel sauce. Whether you’re a beginner or an experienced baker, you’ll love how easy it is to achieve the perfect Crème Caramel with my top tips and tricks!

In this video, I’ll guide you through each step of the process, from making the caramel to preparing the custard base and baking it to perfection using the bain-marie method. Plus, I’ll share my secret for achieving that gorgeous golden caramel top every time.

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What You’ll Learn:

1.) How to make a rich and smooth caramel sauce

2.) The best way to prepare the custard base for the perfect texture

3.) Step-by-step instructions on how to bake the Crème Caramel using the bain-marie method

4.) Tips for flipping the custard out of the ramekin beautifully and serving it perfectly

By the end of this video, you’ll have mastered the art of making Crème Caramel and be able to enjoy this decadent French dessert at home! Don’t forget to like, comment, and subscribe for more delicious recipes!

Time Stamps: 00:00 – Introduction & Tips for Making Crème Caramel
02:15 Making the Caramel
05:30 Preparing the Custard Base
09:00 Baking the Crème Caramel
12:00 How to Flip & Serve the Crème Caramel
13:00 Tasting and Conclusion
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EASY CREME CARAMEL RECIPE
Serves 4
*Print Recipe Here*

INGREDIENTS:
Baking spray
1 cup (212g) sugar
1/4 cup (60 ml) water
1 1/4 cups (300 ml) whole milk
1 1/4 cups (300 ml) heavy cream
2 tablespoons (26g) sugar
2 whole eggs
2 egg yolks
1 Tablespoon (30 ml) vanilla extract
1 large pinch salt

METHOD:
Preheat the oven to 325F (160C).

Spray four 4.63 ounce/137ML (or roughly thereabout) ramekins with baking spray, place them in a roasting pan and set aside.

Place the 1 cup (212 g) of sugar and the water in a 3-qt (2.83l) heavy bottom pot on medium-high heat. Whisk to combine, then don’t touch it.

Allow the sugar mixture to bubble, swirling the pot around so it doesn’t burn. Allow it to turn a golden amber, then keep swirling, but lower the heat to medium-low heat.

Swirl the pan, lifting it off the heat periodically to avoid burning and get it to a deep amber stage.

Fill each ramekin with an equal amount of caramel sauce. Then allow it to cool and set in the ramekin.

Meanwhile, make the custard base. In a large 4-qt (3.8L) pot, add the milk, cream, and sugar. Bring it to a simmer to dissolve the sugar. Then, allow it to cool slightly.

In a large bowl, whisk together the eggs, yolks, vanilla, and salt. Then, slowly add the cream/milk mixture to the egg mixture, just a bit at a time, whisking “to temper the eggs” and prevent them from scrambling. Then add the rest of the cream/milk mixture.

Place a fine mesh sieve over a 4-cup (1L) Pyrex pitcher and pour the custard base through it to catch any solids in the custard base. Discard the solids, and pour the custard base into the ramekins, leaving 1/4″ of room at the top.

Position the oven rack in the lower third of your oven, pull out the rack. Place the roasting pan on the rack, and add the boiling water from a kettle. Gently push the rack in and bake the custards until they jiggle slightly and are set. About 40-50 minutes.

Allow the custards to cool in the roasting pan on your cooktop until they are cool enough to handle. About 15 minutes. Then, remove them from the water bath and allow them to cool completely.

Pour out the water, then place the custard back in the roasting pan to make it easier to transport them to the refrigerator. Keep them uncovered and refrigerate overnight, or a minimum of 6 hours (but they are better if chilled overnight!)

To reverse, run a sharp knife (without a serrated edge) along the perimeter of the custards to loosen. Then place the plate on top and flip. Shake the ramekins gently to loosen, then slowly lift the ramekin up and serve immediately.

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