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–+ servings
Bundt shape crème caramel on a plate.

Light and silky crème caramel

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AuthorMilena M
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.
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Prep Time15 minutes
Cook Time30 minutes
Chill time 4 hours
Servings1 9-inch (23cm) bundt cake

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

  1. 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.
  2. 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
  3. Preheat the oven to 325F (160C).
  4. 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
  5. Place the bundt pan inside a large and deep baking tin.
  6. Meanwhile, in a bowl, whisk the eggs with the sugar until combined.
    8 eggs, 200 grams granulated sugar
  7. Pour the milk over the egg mixture while whisking to prevent the eggs from curdling. Add the vanilla extract.
    2 teaspoons vanilla extract
  8. Sieve the custard to collect any bits of egg.
  9. Transfer the custard to the bundt pan, pouring it over the caramel.
  10. Place the dish, with the tin underneath, on the middle rack of the oven.
  11. 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.
  12. 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.