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.
Crème Caramel – French Custard Pudding Recipe
Cook time
Total time
Ingredients
For caramel:
- ⅓ cup granulated sugar (75g)
- 1 tablespoon water
For custard filling:
- 100g granulated sugar (1 tablespoon of sugar should be spooned out of ½ 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 ⅓ 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 Information
Serving size: 4
Iren Marcellina Sidharta says
Where is the 100 gr sugar..:) ?
EugenieKitchen says
Hi, please beat the eggs with remaining sugar. Thanks for asking! :)
Mutiara Jusuf Mcafee says
Hi! My first time doing a Creme Caramel, turned out well and right. Except the caramel might have been a bit overdone, nevertheless my husband loved it :-) Tq.
EugenieKitchen says
Happy to hear that Mutiara :) Happy cooking!
Mutiara Jusuf Mcafee says
Hi! Is it ok to use hand mixer instead of whisking the sugar, eggs & vanilla essence? How long should I mix/whisk it? Thank you.
EugenieKitchen says
Hi, Sure, if you use a hand mixer at high speed, it should take just about one minute or two. Good luck :)
Guest says
hi~~ eugenie:) I want to ask if I use aluminum puddingn mold,i need to change the temperature of the oven ??
Guest says
such that ^^
EugenieKitchen says
No, no need to change. Happy cooking!
Tantowi Iskandar says
Hi …. when we pour the cream into the ramekins, does the caramel become solid ?
EugenieKitchen says
Hi, Caramel gets hard in less than one minute. By the time when you add custard in ramekins, the caramel is hard. Good luck!
Minerva Gutiérrez Mérida says
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
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
Thanks Eugenie, luckily it tastes delicious :D, I’m so happy hehe. Have a good weekend!
Rachel says
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