Are you a caramel person or chocolate person? I am definitely a caramel one. Today I am making Crème Caramel. It is one of my favorite French restaurant dessert along with creme brulee! First I am going to make caramel, then custard filling. Let’s get cooking!

This is crème caramel, French upside-down flan dessert with luscious caramel on top. The texture is smooth and silky. The taste is just so beautiful.

Melt them stirring. — Melt them stirring until caramelized.

Bring it to a boil until it turns into nice dark brown caramel. But be careful, it's easily get burnt. — Bring it to a boil until it turns into nice dark brown caramel. But be careful, it’s easily get burnt.

When caramelized, quickly pour in the ramekins or oven-safe dishes of your choice.

Meanwhile, in a mixing bowl add in eggs, remaining sugar and vanilla.

Stirr until white. — Stir until yellowish white.

Add in the now-cooled milk through fine sieve into egg-sugar mixture.

Fill the ramekins with the final mixture with a ladle. — Fill the ramekins with the cream with a ladle.

Place ramekins into a plate. — Ramekins are full with cream into a plate.

Fill carefully with boiling water to come halfway up the sides of your ramekins.

Bake at 340 F (170 C) for 30 min. Then let cool and reserve in the refrigerator for 6 hours before serving.

Loosen with a small knife round the edges. Place a dish on top of the ramekin and turn upside down.

Crème Caramel – French Custard Pudding Recipe

Cook Time: 30 minutes
Total Time: 30 minutes

Print Recipe

Ingredients

Scale

For caramel:

1/3 cup granulated sugar (75g)
1 tablespoon water

For custard filling:

100g granulated sugar (1 tablespoon of sugar should be spooned out of 1/2 cup of sugar.)
3 eggs
Pinch salt
500 ml milk ( 2 cups, plus 1 tablespoon)
1 teaspoon pure vanilla extract

Instructions

1. First warm the ramekins. This will prevent cracking when boiling caramel is poured in.
2. For caramel, in a stainless sauce pan and add 1/3 cup of sugar and water. And cook on a medium heat, stirring constantly with a wooden stick. When the sugar is completely dissolved, bring it to a boil without stirring until the color turns into dark caramel brown. Quickly pour the caramel into warm ramekins. Then arrange ramekins in a big tray; set aside.
3. In another sauce pan, pour in the milk and bring it to a boil. Then let it cool for 10 minutes.
4. In a medium bowl, break in the eggs. And add vanilla extract, salt, and sugar. And beat until it becomes yellowish white.
5. Then strain the milk through a fine sieve onto egg mixture in the bowl, stirring constantly.
6. Using a ladle, fill the ramekins with the cream. Then pour carefully boiling water into the tray. Fill just halfway up the sides of your ramekins.
7. And bake at 340 degrees F (170C) for 30 minutes, or until the custard is set.
8. Now remove the ramekins from the tray and let cool completely on a wire rack. Then refrigerate. Overnight the caramel will be absorbed into the custard.
9. Run a small knife around the edges. Place a dish on top of the ramekin and turn upside down.

Nutrition

Serving Size: 4

French pudding with delicately silky texture. — French pudding has delicately silky texture.

Comments

Minerva Gutiérrez Mérida says

April 25, 2013 at 8:44 pm

Hi Eugenie! I wanted to ask you about this recipe. I made the caramel but I don’t know if I made it well because when it was boiling, it didn’t seem liquid enough and I wander if I maybe need to add more water. And I also wanted to ask you about the consistency of the custard because I made it and it looks a bit smooth and I don’t know if it is right.

Thank you so much.

- EugenieKitchen says
  
  April 26, 2013 at 11:31 am
  
  Hi Minerva, Good to see you again. :) French creme caramel should be very silky and smooth. Flan and other versions are harder and eggier. And if the caramel is once burnt, you should do it again. You can’t thin out by adding water. Good luck!
  
  - Minerva Gutiérrez Mérida says
    
    April 26, 2013 at 6:39 pm
    
    Thanks Eugenie, luckily it tastes delicious :D, I’m so happy hehe. Have a good weekend!
    
Rachel says

June 13, 2014 at 7:10 am

Hi Eugenie,

I love how silky your creme caramel looks! I’ve been looking for a good recipe and I need to try yours! However I have two questions. Firstly, some recipes have said not to stir the egg, sugar and milk mixture too vigorously as it will produce froth/bubbles and that will cause the custard to not be smooth. However you’ve got loads of bubbles in your picture/video and yours turned out smooth. So is the froth/bubble thing just a myth?

Secondly, did you strain your egg, milk, and sugar mixture a second time after mixing the milk in? (because when you ladled your custard in the ramekins they look not frothy at all!) :)

Thanks! x

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