French Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Crème Caramel
A silky baked custard unmolded to reveal a pool of amber caramel cascading over the top.
Contains common allergens
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Instructions
6 steps- 1
Cook 1/2 cup of the sugar with the water in a saucepan over medium-high heat without stirring until it turns a deep amber caramel, about 8 minutes, then quickly pour it into the bottoms of six ramekins and swirl to coat.
- 2
Warm the milk and cream in a saucepan until steaming but not boiling, then remove from the heat.
- 3
Whisk the eggs, yolks, remaining 1/2 cup sugar, and vanilla together, then slowly temper in the hot milk mixture while whisking to avoid scrambling.
- 4
Strain the custard through a fine sieve and divide it among the caramel-lined ramekins.
- 5
Set the ramekins in a baking dish, pour hot water halfway up their sides, and bake at 325°F for 40 to 45 minutes until the custards are just set with a slight jiggle in the center.
- 6
Chill the custards at least 4 hours, then run a knife around each edge and invert onto a plate so the caramel flows over the top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
78/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving290
Calories
7 g
Protein
29 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Crème caramel differs from its cousin crème brûlée in one key structural way: the caramel is poured into the mold first and hardens there, and the custard bakes directly on top of it, so that when the cooled custard is turned out onto a plate, the caramel runs down the sides as a sauce rather than staying as a crisp shell on top.
Listahan note
This version caramelizes the sugar to a deep amber before it goes into the molds, then bakes the custard on top of it in a water bath, since the caramel needs to be dark enough to balance the sweetness of the custard once it melts back into a sauce during baking and chilling.
Technique cues
- Cook the sugar for the caramel with a small amount of water over medium heat without stirring, swirling the pan instead, until it turns a deep amber; stirring at this stage can cause the sugar to seize into hard clumps.
- Pour the hot caramel into the molds immediately and tilt to coat the bottom evenly before it hardens, since caramel sets within seconds once it stops cooking.
- Whisk the eggs and milk gently rather than vigorously, limiting the air beaten into the custard — a foamy custard bakes with bubbles trapped throughout instead of a smooth, dense set.
- Bake in a water bath just until the custard is set but still trembles slightly at the center; a fully firm custard at the end of baking has likely overcooked and will turn rubbery once chilled.
Kitchen flow
- Parallel prep
- While Crème Caramel is in the oven, measure out any garnish or topping — like the heavy cream — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Crème Caramel's dough or batter (built around heavy cream) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Crème Caramel freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the heavy cream. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Crème Caramel right away — sugar and butter residue hardens fast once it cools. This one leans on the heavy cream. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup granulated sugar
Sweetness and aroma
Purpose: cup granulated sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cups whole milk
Richness and texture
Purpose: cups whole milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 cup heavy cream
Richness and texture
Purpose: cup heavy cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
4 large eggs
Main protein or body
Purpose: large eggs gives Crème Caramel its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
2 large egg yolks
Main protein or body
Purpose: large egg yolks gives Crème Caramel its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
Technique notes
- Chill the custards for several hours, ideally overnight, before unmolding — the caramel needs that time to soften into a liquid sauce again, and the custard needs to firm up enough to hold its shape once turned out.
- Run a thin knife around the edge of each mold before inverting onto a plate, then give it a firm but gentle shake rather than forcing it, so the custard releases in one piece.
- Serve with the caramel sauce that pools around the custard, spooning a little over the top rather than leaving it to sit only underneath.
Ingredient swaps
- Dairy-free direction
- Swap the heavy cream for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. Clock it at close to 60 minutes to feed 8. This one is rooted in French cooking. It runs 7 ingredients start to finish.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. Budget about 60 minutes for this one — it serves 8. It's a French dish through and through. The ingredient list here is 7 items long.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. Clock it at close to 60 minutes to feed 8. French technique drives this recipe. Count the ingredient list and it's 7 deep.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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