Crème Caramel Recipe | Smooth, Silky, and Easy to Make

Learn how to make classic French Crème Caramel - silky smooth, rich in flavour, and easier than you think! This timeless custard dessert is topped with a glossy layer of deep amber caramel and melts in your mouth with every spoonful.

In this video, I’ll guide you step-by-step through the process of making perfect crème caramel at home - no special equipment needed. Whether you’re new to baking or want to master a restaurant-quality dessert, this recipe has you covered.

Check Out The Recipe Video Below

Crème Caramel Recipe | Smooth, Silky, and Easy to Make

Crème Caramel

Ingredients (6 servings)

150 g x Sugar (caramel)

480 ml x Whole Milk

120 ml x double/Heavy Cream

2tsp x Vanilla Bean Paste (or extract)

3 x Large Eggs + 2 x Yolks

65 g x Caster Sugar (custard)

Pinch of salt

A little butter for greasing

Method

Caramel: Heat 150g of sugar in dry saucepan on medium heat. Swirl until deep amber in colour. Immediately divide among six lightly greased 6‑oz ramekins; tilt to coat bottoms.

Custard: Heat milk, cream, and vanilla bean paste until steaming but not boiling. In a bowl, whisk eggs, yolks, 65g of sugar, salt until just combined. Temper with some of the hot milk and whisk, then whisk in the remaining warm milk. Strain.

Fill & Bake: Pour the custard into ramekins until 3/4 full. Place in deep oven-proof tray and add hot water halfway up sides. Bake at 150 °C (300 °F) for 35 - 40 min until centres jiggle slightly.

Chill: Cool, then refrigerate for a minimum of 4 hours but ideally overnight.

Serve: Run knife around edge, invert onto plate, let caramel flow. Enjoy cold.