📝 About This Recipe
A timeless masterpiece of French patisserie, this Crème Caramel is the epitome of elegant simplicity. It features a velvety, melt-in-your-mouth custard infused with aromatic vanilla bean, crowned by a sophisticated bitter-sweet amber caramel sauce. The contrast between the cool, creamy pudding and the liquid gold caramel makes it a perennial favorite for dinner parties and quiet indulgences alike.
🥗 Ingredients
The Amber Caramel
- 1 cup Granulated white sugar
- 1/4 cup Water (room temperature)
- 1/2 teaspoon Lemon juice (prevents crystallization)
The Silken Custard
- 2 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream (at least 36% fat)
- 3 pieces Large eggs (at room temperature)
- 2 pieces Large egg yolks (provides extra richness)
- 1/2 cup Granulated white sugar
- 1 piece Vanilla bean (split and seeds scraped)
- 1 teaspoon Pure vanilla extract (high quality)
- 1/8 teaspoon Fine sea salt (to balance the sweetness)
For Garnish
- 1/2 cup Fresh raspberries (optional)
- 6 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Arrange six 6-ounce ramekins inside a large, deep roasting pan or baking dish.
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2
In a heavy-bottomed saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and lemon juice. Stir gently until the sugar dissolves, then stop stirring entirely.
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3
Boil the sugar mixture, swirling the pan occasionally (do not stir), until it reaches a deep amber color. This usually takes 8-10 minutes. Watch closely as it can burn in seconds.
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4
Immediately pour the hot caramel into the ramekins, dividing it equally. Tilt each ramekin to coat the bottom evenly. Set aside to harden.
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5
In a medium saucepan, combine the milk, heavy cream, vanilla bean seeds, and the pod itself. Heat over medium until it just begins to simmer (small bubbles around the edges), then remove from heat and let steep for 10 minutes.
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6
In a large mixing bowl, whisk together the 3 whole eggs, 2 egg yolks, 1/2 cup sugar, vanilla extract, and salt until well combined but not frothy. You want to avoid creating air bubbles.
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7
Remove the vanilla pod from the milk mixture. Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly to 'temper' the eggs so they don't scramble.
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8
Strain the entire custard mixture through a fine-mesh sieve into a clean pitcher. This ensures a perfectly smooth, silk-like texture.
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9
Divide the custard among the caramel-lined ramekins. If you see any bubbles on the surface, gently pop them with a toothpick or the edge of a paper towel.
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10
Place the roasting pan on the oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins. This 'bain-marie' ensures gentle, even cooking.
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11
Bake for 45-55 minutes. The custards are done when the edges are set but the centers still have a slight, uniform jiggle like jelly.
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12
Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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13
To serve, run a thin, sharp knife around the inside edge of the ramekin. Place a dessert plate upside down over the ramekin, then quickly flip both over. Give it a gentle shake; the caramel will release and flow down the sides.
💡 Chef's Tips
Always use a fine-mesh strainer for the custard to remove any bits of cooked egg or vanilla pod fibers. Avoid over-whisking the eggs; incorporating too much air will result in bubbles and a porous texture rather than a smooth one. If the caramel hardens too quickly in the pan, briefly return it to low heat to liquefy it again. For a cleaner release, dip the bottom of the chilled ramekin in warm water for 20 seconds before unmolding. Don't be afraid to let the caramel get dark; a deep amber provides the necessary bitter contrast to the sweet custard.
🍽️ Serving Suggestions
Serve with a handful of tart fresh berries to cut through the richness of the custard. A crisp, dry glass of Champagne or a sweet Sauternes pairs beautifully with the caramel notes. Add a dollop of unsweetened whipped cream on the side for an extra touch of decadence. A light dusting of orange zest over the top adds a bright, citrusy aroma. Pair with a simple almond tuile or shortbread cookie for a pleasant crunch.