This perfectly light and silky crème caramel is a family favorite dessert any time of the year. It’s a custard-type dessert made with six simple ingredients. Not too sweet, creamy but not heavy, with the perfect touch of vanilla and caramel flavor. It’s an ideal after-dinner dessert that will satisfy your sweet tooth.
This post may contain affiliate links. Please see our privacy policy for details.
Why you’ll love this recipe
If you like crème brûlée or panna cotta, you will love this crème caramel recipe. It has a similar creamy texture but with a unique caramel flavor. It’s served chilled, making it perfect for a warm day. It’s not too heavy. It’s perfectly sweet without being too much.
You can make it in a bundt cake, a regular square or rectangular baking dish, or as individual servings. It’s pretty simple to make as long as you follow a few important steps (all listed in the “recipe tips” and recipe card below).
All you need are a few simple ingredients, very little time to prepare it, and a few hours of chill time. Make it in the morning, and you can enjoy it after lunch or save it for later in the day.
What is crème caramel?
Crème caramel, aka Flan, is a custard-type dessert baked in a water bath. It’s usually made with eggs, milk, and sugar as the main ingredients, as well as caramelized sugar that gives the crème caramel its unique look and flavor.
Ingredients notes
Milk. Using whole milk yields the perfect texture: creamy yet light, and not too heavy.
Eggs. More eggs, more flavor.
Vinegar. It’s optional, but it helps prevent the sugar from crystallizing.
Vanilla. Using vanilla extract elevates the flavor, making it ideal for custard-type desserts.
Sugar. Using granulated white sugar is the norm, but dry brown sugar or raw cane sugar works too.
How to make crème caramel
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Make the caramel sauce. In a saucepan, combine the sugar, vinegar, and water.
Step 2: Cook until the sugar turns amber in color. Make sure not to burn it. Once it starts to change color, it can go from light to dark pretty quickly.
Step 3: Pour the caramel into the bundt pan, evenly coating the bottom. Set aside to firm up.
Step 4: Whisk the eggs and sugar.
Step 5: Pour in the warm milk while whisking, then add the vanilla extract. Strain the liquid through a sieve to collect any egg bits.
Step 6: Transfer the custard into the bundt pan, sitting inside a larger pan. Carefully transfer both pans into the oven and pour hot water up to 2/3 of the bundt pan. Be careful not to add water to the custard.
Step 7: Bake until jiggly at the center and a knife comes out clean when inserted into the center. Remove the bundt pan from the hot water and let it come to room temperature before refrigerating it, either covered with plastic wrap or left uncovered.
Step 8: When ready to eat, run a knife around the edges to help release the crème caramel from the pan. Place a plate over the bundt pan and quickly flip it so the bundt pan is on top. You might need to slightly shake the bundt pan to help the crème caramel release from the sides.
Recipe Tips
Don’t overcook the crème caramel. This is a delicate dessert. If you cook it longer, it will become rubbery and not as pleasant to eat. If you have air bubbles inside the crème caramel, it’s a sign you overcooked it.
Don’t burn the caramelized sugar. When melting the sugar, make sure to keep a close eye on it, especially when it starts to change color. It will go from light to dark very quickly. As soon as it turns amber, remove it from the heat and pour it right away into the baking dish. It starts to harden very quickly. If the sugar is too dark, it will make the crème caramel have a bitter taste.
Wash the saucepan. After you pour the caramel, fill/rinse the saucepan with hot water to remove the leftover caramelized sugar, which is easier to do while it hasn’t set yet vs. when it’s already hardened.
Add acid to the sugar. This is optional but very helpful in avoiding sugar crystallization during caramelization. If you don’t add any acid, make sure not to stir the sugar; let it do its thing. Once it starts melting, gently swirl the saucepan to evenly distribute the caramelization.
Additions and substitutions
You can make the crème caramel with half milk and half cream for a richer, creamier texture. Brown sugar can also be used as a sweetener, adding extra caramelly flavor and more intense color. I suggest using half granulated white sugar with half brown sugar.
Storage and reheating
Store leftover crème caramel in an airtight container in the fridge for up to 4 days. Do not freeze.
Recipe FAQ
More recipes to try
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a review ⭐️⭐️⭐️⭐️⭐️ for others to see, which also helps people find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Subscribe to my Substack mailing list and get the recipes straight to your mailbox!
If you like my content and want foolproof, well-tested, and truly delicious recipes that will save you time, consider subscribing to the paid option. Your support means a lot, and it helps me continue doing what I love.
Light and silky crème caramel
Ingredients
For the caramel
- 100 grams granulated sugar, 1/2 cup
- 2 tablespoons water
- 1 tablespoon lemon juice or vinegar, optional
For the custard
- 4 cups whole milk, 1 liter, 33.8 oz
- 8 eggs
- 200 grams granulated sugar, 1 cup
- 2 teaspoons vanilla extract
Instructions
- Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- Make the caramel sauce. In a saucepan, over medium to high heat, add the sugar and pour in the water, along with the lemon juice or vinegar. Don’t need to mix it. Cook until the sugar turns an amber caramel color, about 10 minutes. Make sure not to burn it! You can gently swirl it so it browns evenly. Remove from the heat and pour it right away into the bundt pan or ramekins, covering the bottom. Let it set.100 grams granulated sugar, 2 tablespoons water, 1 tablespoon lemon juice or vinegar
- Preheat the oven to 325F (160C).
- In a saucepan, over medium heat, warm the milk, but don't boil it. This should take no more than 3-4 minutes, whisking occasionally. Once hot, remove from the heat.4 cups whole milk
- Place the bundt pan inside a large and deep baking tin.
- Meanwhile, in a bowl, whisk the eggs with the sugar until combined.8 eggs, 200 grams granulated sugar
- Pour the milk over the egg mixture while whisking to prevent the eggs from curdling. Add the vanilla extract.2 teaspoons vanilla extract
- Sieve the custard to collect any bits of egg.
- Transfer the custard to the bundt pan, pouring it over the caramel.
- Place the dish, with the tin underneath, on the middle rack of the oven.
- Carefully add hot/boiling water to the large pan. It should reach almost the level of what the custard is, about 2/3. Bake for 30-35 minutes, or until jiggly in the center and a knife comes out clean.
- Remove from the oven and the water. Let it come to room temperature, cover it, and place it in the fridge for at least 4 hours. When ready to serve, run a knife around the edges, place a slightly larger plate over the top, and quickly flip the dish. The crème caramel should easily come off the bundt pan or ramekins, or give it a little wiggle. Enjoy!
Notes
- Use a kitchen scale to ensure accuracy, especially in baking.
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.