Crème Caramel Classique: A silky and creamy dessert with a luxurious layer of caramel

Crème Caramel Classique: A silky and creamy dessert with a luxurious layer of caramel

Master the art of making the perfect crème caramel with this foolproof recipe. This dessert combines the richness of creamy custard with a luscious layer of deep amber caramel, offering a symphony of textures and flavors. Known for its silky texture and delicious contrast with the slightly bitter caramel, Crème Caramel is a sophisticated dessert that is both visually appealing and irresistibly tasty.


Why you'll love it:

Crème Caramel is a classic loved for its elegant simplicity and exquisite taste. Creamy, velvety custard paired with a rich caramel sauce makes every bite a luxurious experience. This recipe uses a combination of whole eggs and extra yolks, ensuring a custard that is both creamy and firm, with vanilla to enhance the flavor. The slight bitterness of the caramel offsets the sweet and creamy custard beautifully, creating a perfectly balanced dessert.

Perfect occasion:

This Crème Caramel is ideal for ending a formal dinner or romantic meal on a positive note. It's also a great choice for vacations and family gatherings, where you can impress your guests with your culinary skills. Since it must be prepared in advance, it is perfect for those occasions when you want the dessert ready to go without last minute hassle.

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Decorating Tips:

Serve the Crème Caramel directly on elegant plates to showcase its creamy, shimmering caramel top. Decorate with a sprig of mint or a few edible flowers for a pop of color. If you want to add textural contrast, a side of crispy biscotti or a light dusting of powdered sugar can complement the creamy texture.


  • 100g of sugar
  • 100g water, divided
  • 4 whole eggs
  • 2 egg yolks
  • 1 teaspoon of vanilla extract
  • 440 ml of milk
  • 200 g of condensed milk


  1. In a saucepan, mix the sugar with 50 g of water. Stir until the sugar dissolves completely. Place over low heat and cook without stirring until it reaches a dark amber color. Carefully add the remaining 50g water (be careful as it may splash) and whisk until smooth. Pour this caramel into ramekins and place it in the refrigerator to set.
  2. In a large mixing bowl, whisk together the four whole eggs, two additional yolks, and the vanilla extract. Put that aside.
  3. Heat the milk and condensed milk in a saucepan until hot, but not boiling. Gradually pour the warm milk mixture into the egg mixture while whisking continuously to prevent the eggs from curdling.
  4. Check that the caramel in the ramekins is firm or semi-firm. Place a strainer over each ramekin and carefully pour in the custard mixture so as not to disturb the set caramel.
  5. Cover each ramekin with foil. Place them in a baking tray and add boiling water to the tray until it reaches halfway up the sides of the ramekins.
  6. Bake in a preheated oven at 150°C (302°F) for 45 minutes. After cooking, let the crème caramels cool to room temperature while still covered.
  7. Place in the refrigerator for at least 4 hours. replaces the word nice with empty serve, remove foil, run a sharp knife around edges of each ramekin, and invert onto plates. If the caramel does not come off easily, tap the ramekin firmly against the work surface.

Serve this divine Crème Caramel and enjoy a classic dessert that never fails to impress!

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