Crème Caramel Recipe




  • 2 cups heavy cream (or 3 cups whipping cream and no milk which is what I used)
  • 1 cup milk
  • 1/2 vanilla bean or 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 3 egg yolks
  • 2 eggs
  • Pinch of salt


  • 1/2 cup sugar
  • 1 Tbsp water


  1. For the custard:
  2. Heat the oven to 325°F.
  3. Heat the cream and milk in a medium saucepan over medium heat until scalded (watch for small bubbles on the sides of the pan).
  4. Add the vanilla or vanilla bean depending on what you’re using.
  5. While the cream is heating go and slowly whisk the sugar into the egg yolks and eggs.
  6. Once the milk is scalded slowly whisk the hot cream/milk into the sugar/yolk mixture.
  7. Strain the mixture through a fine sieve and then stir in the salt and vanilla extract, if using.


  1. Arrange ramekins (should make 6, 6oz ramekins) in a baking dish with deep sides, fill the baking dish 3/4 full of water and set aside.
  2. Add sugar into a new saucepan and add just enough water to dissolve the sugar, and set the pot over high heat.
  3. **TIP** this is one I learned that some recipes don’t mention DO NOT stir the sugar and water, swirl it around in the pan.
  4. Swirl the pan around to even out the caramelization.
  5. Once the caramel is a nice dark golden brown (or at least it’s a slight thicker golden liquid) pour it into the ramekins.
  6. Make sure that each ramekin is covered with a thin layer of caramel on the bottom
  7. Pour the custard into the caramel lined ramekins and bake until set, 25 to 50 minutes depending on your oven.
  8. Once they are set remove the baking dish from the oven and let the ramekins cool in the water bath.
  9. Refrigerate at least 2 hours before serving.

Recipe Card powered by