Classic Vanilla Crème Caramel

Name: Classic Vanilla Crème Caramel
Total time: 60 min
Yield: 4 people
Ingredients: 0.5 cup Granulated Sugar (for caramel); 2 tbsp Water; 2 cup Whole Milk; 4 count Large Eggs; 0.33 cup Granulated Sugar (for custard); 1 tsp Vanilla Extract

Vegetarian • Gluten-FreeBakingDessertComfort Food • Date NightFrench

Medium

60min

280kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A silky-smooth, French-style custard dessert with a deep amber caramel glaze that forms its own sauce.

The Classic Vanilla Crème Caramel is the pinnacle of elegant, simple desserts. When you master the balance of eggs and milk, you unlock a world of silky textures and sophisticated flavors. This Classic Vanilla Crème Caramel relies on the humble chemistry between a rich custard and a bitter-sweet burnt sugar glaze. The key to a perfect Classic Vanilla Crème Caramel lies in the gentle baking process, known as a 'bain-marie' or water bath, which protects the delicate proteins in the eggs from curdling. What makes this recipe stand out is the deep, amber caramel that transforms into a liquid sauce while the custard sets. By using whole milk and fresh eggs, you achieve a mouthfeel that is incredibly smooth and indulgent. The addition of vanilla extract provides that floral aromatic quality that balances the sweetness of the sugar. Many home cooks find caramel intimidating, but the secret is patience and avoiding the urge to stir. Once the sugar and water reach that dark mahogany color, you have the perfect base for your dessert. This dish is naturally Gluten-Free and remains a favorite for dinner parties because it must be made in advance, leaving you free to enjoy your guests. Whether you call it flan, custard, or crème caramel, the result is a timeless masterpiece that celebrates the purity of its core ingredients.

Ingredients

100 g Granulated Sugar (for caramel)
2 tbsp Water
500 ml Whole Milk
4 count Large Eggs
75 g Granulated Sugar (for custard)
1 tsp Vanilla Extract

Instructions

1
Preheat your oven to 150°C (300°F).
2
In a small heavy-bottomed saucepan, combine the 100g of sugar (for caramel) and the water. Heat over medium heat without stirring until the sugar dissolves and turns into a deep amber caramel. Immediately pour the caramel into the bottom of the four ramekins, swirling to coat the base evenly.
3
In another saucepan, heat the milk until it just reaches a simmer, then stir in the vanilla extract. Remove from heat.
4
In a mixing bowl, gently whisk the eggs and the 75g of sugar (for custard) until combined. Do not whisk too vigorously; you want to avoid creating air bubbles.
5
Gradually pour the warm milk into the egg mixture in a thin stream, whisking constantly to temper the eggs without cooking them.
6
Pass the custard through a fine mesh strainer into a jug to ensure a perfectly smooth texture.
7
Pour the custard mixture into the caramel-lined ramekins.
8
Place the ramekins in a deep baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
9
Bake for 35–40 minutes, or until the custards are set but still have a slight wobble in the center.
10
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.
11
To serve, run a thin knife around the edge of each ramekin and invert onto a plate. The caramel will have turned into a liquid sauce that coats the custard.

Chef's Tips

•Avoid over-whisking the eggs to prevent bubbles on the surface of your finished custard.
•If the caramel hardens too quickly in the ramekins, don't worry; it will liquefy during the baking and chilling process.
•The water bath is essential for a smooth texture; without it, the edges will overcook before the center sets.

More recipes you might like

Recipe By

Kitchen Buddy Chef