Creme Caramel (Caramel Custard) Recipe

If there is such a thing as a French national dessert then crème caramel is it! It makes a lovely dessert to serve when guests are coming.

Ingredients

500 ml (16 fl oz) full-cream milk
100 g (3½ oz) white sugar
4 eggs, well beaten
½ tsp vanilla essence or 1 vanilla pod (split)

For the caramel

120 g (4 oz) white sugar


Instructions

Prepare the caramel: Heat the sugar and 2 tbsp of water very gently in a pan. Stir once the sugar starts to bubble, then leave to simmer very gently for about 10 minutes until it starts to turn brown.
Stir very gently, then once the caramel goes dark brown pour it quickly into your moulds.
Prepare the custard: Bring the milk and vanilla to the boil in a pan. Simmer very gently for 2 minutes (4 minutes if using a vanilla pod).
Whisk the eggs and sugar together. Pour in a small amount of the hot milk and whisk. Now add the remaining hot milk slowly with constant stirring.
Pass the custard through a sieve to remove any lumps or bits.
Pour the custard over the caramel in the moulds.
Place the moulds in a baking tray and add enough boiling water to the tray such that the water comes two-thirds of the way up the moulds.
Bake at 160°C for 50-55 minutes.
The custards should be wobbly but firm to the touch. Allow to cool for 10 minutes before chilling in the ‘fridge for 2-3 hours. Remove from the moulds to serve.

Titli's Tips
Warning: If you heat the sugar too strongly at the caramel stage it will darken very quickly and may even go black! It continues to caramelise even once you have removed it from the heat so it is important to get it into the moulds as quickly as possible.

Ramekins are best as moulds for crème caramel, but you could use aluminium cup-cake cases. I’ve never had a good experience when using silicone moulds for crème caramel!

[alexs]

Here in the Philioppines the custard is steamed. It's called leche flan. Other recipes sometimes ask to add only the egg yolks, some beat the whites to meringue then add it to the custard! both versions are specially the baked ones!

[TitlisBusyKitchen]

In the drawer next to my hob. Do you want to borrow it?

[lisbethstephens]

So clear! Thank you for showing every strip and all the ingredients.

[Linchen]

I must say your videos are really easy to understand, even for me as a German

[TitlisBusyKitchen]

It's on my list for this winter. Stay tuned!

[ctay]

Thanks Titli! My Mum doesn't like cake so I made this for her on her B-day, I know it's not fancy and I'm not a really good cook but she ended up loving it so much. It's a good feeling when your loved one enjoy something that you pour your heart into making it. <3 .

[LauraBellini]

Titli, you have brightened my otherwise awful day immensely! Thank you very much. *HUGGG*

[agnesdeque]

Je crois que tu mérites largement la Légion d'Honneur pour CETTE recette, Titli... et pour les autres aussi !

[j]

I just made this and I am super happy with the results! This is the only caramel custard recipe I'll be needing from now on. Thank you :-)!

[EvanC]

How do you wash the pan you made the caramel with? I always have troubles with the stickiness.

[denisevalverde]

Hola Titlis, has hecho un buen trabajo. Y se nota tu aprecio por la cocina. Sigo todos tus vídeos!!! Saludos desde República Dominicana!

[TitlisBusyKitchen]

I get plenty of rain in Wales, thanks!

[KreatureKiu]

Did.. Did you balance your eggs in the beginning..?

[iamalaur]

Could you make egg custards please I love them and I would like to know how to make them

[nasrineable]

Woow i love that I always buy ready made. Can you do it with coconut milk and the sprinkle coconut powder in top?

[letzchat]

I made this tonight (oct 24, 2012) and am very happy with the results:).. I only had regular sugar instead of caster, but it was still very good. thank you titll ! :D

[VeritasVincitx]

I did it yesterday, 100% according to how you explain, your recipe is perfect. Thank you VERY much for your work! All the best,
-Ale.

[cezarks]

Delicious! Here in Brazil, we use condensed milk instead of sugar. It is great!

[Radiohouse]

WOW, You are Amazing and I love you, French peeps talking about Fish and Chips was the most funniest part, I loved this recipe and cant wait to try it out. Thank you Titli, You are the best!

[HayLift]

Loving to new videos of older recipes.

Is there any chance we could see an HD version of Southern Fried Accent?