Cream Caramel
Indulge in the timeless elegance of Cream Caramel, a velvety custard dessert topped with a glossy, golden layer of caramelized sugar. This classic recipe combines just a handful of simple ingredients—whole milk, eggs, sugar, and vanilla extract—yet delivers a show-stopping result. The magic begins by crafting a silky caramel that coats the base of individual ramekins, followed by a luscious custard mixture that’s delicately baked in a water bath for perfectly even cooking. The result is a melt-in-your-mouth treat crowned with a cascade of caramel sauce when inverted onto a plate. Whether served as an after-dinner masterpiece or a sophisticated addition to celebrations, Cream Caramel strikes the perfect balance between rich sweetness and light, creamy texture. With just 20 minutes of prep, this make-ahead dessert is as practical as it is impressive.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 3 tablespoons Water
- 500 milliliters Whole milk
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 100 grams Granulated sugar (for custard)
Instructions
Preheat your oven to 160°C (320°F). Prepare a baking dish large enough to fit your ramekins or custard cups, and set it aside.
To make the caramel, combine 200 grams of granulated sugar and 3 tablespoons of water in a medium saucepan. Heat over medium heat without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber color. Immediately pour the caramel into 6 ramekins, tilting each to coat the bottom evenly. Allow the caramel to set while you prepare the custard.
In a separate saucepan, heat 500 milliliters of whole milk over medium-low heat until it is warm but not boiling. Remove from heat and stir in 2 teaspoons of vanilla extract.
In a mixing bowl, whisk together 4 large eggs and 100 grams of granulated sugar for the custard until the mixture is pale and smooth. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg pieces.
Carefully divide the custard mixture among the prepared ramekins with the set caramel.
Place the ramekins in the prepared baking dish, and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
Bake the cream caramel in the preheated oven for 40-50 minutes, or until the custard is just set but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
To serve, run a knife around the edge of each ramekin to loosen the custard. Invert the ramekin onto a serving plate, and gently lift it to release the cream caramel. The rich caramel sauce will pour over the custard.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 54.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 117 mg | 9% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
