Professional Baker Teaches You How To Make CRÈME CARAMEL!

Crème Caramel is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

Recipe

Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients

Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt

Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice

Recipe

1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.

2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.

3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.

4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.

To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.

TIP: I use my canning jar tongs to remove the ramekins easily from the water bath without burning my fingers.

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[doriswhite]

I love the way she explains things as she goes along, instead of just saying, do this, then that.
Oh, and the kitchen is to die for. :)

[TOPDadAlpha]

No one can go wrong with watching her blog and follow her recipes. I have made at least a dozen of her recipes and they came out perfect. She IS a professional baker.

[Lazypanda_vks]

I misread the title as professional biker and was excited to watch it.

[MilenaKoncar]

I appreciate the way u explain WHY things should be done certain way. Its SO IMPORTANT.

[meganreynolds]

Been watching her since 4 years old, now at cooking school thank you Anna ❤.

[minoobehzadi]

I just made this Creme Caramel last night and it was AMAZING! Thanks for sharing the recipe ♥️ I loved following your very clear instructions.

[Adashki]

I love how everything in your kitchen is color coordinated!

[cesarmedeiros]

Here in Brazil, our "pudim" is made with condensed milk instead of sugar. I myself like to replace the milk for coconut milk and also I add some baking powder. It make the dessert airy and lighter.

[butWhyDad]

This was my favorite dessert since I was a kid.

[ProjectAna]

You do not need to see more recipes about this dessert ... Anna explains all the details so well. So delicious and the delicate touch of decoration. Marvelous 💝💝 Thank you Anna for sharing your knowledge

[matijesus]

This is why i love classic desserts! Creme Caramel so tasty! This recipe is just perfect

[Nsd]

She can teach, she’s really good in both cooking and teaching 🌻

[invasivegmail]

Thank you so much for this easy-peezy recipe. Hubby's a lover of crème caramel. I'll be surprising him with some tomorrow, just to make him happy. Life's so short...

[PhuocNguyen-pwew]

Just look at your kitchen, we can easily know You are a professional cooking . Besides your way of explaining along your cooking is so clear and so determined . Thank You .

[vedantbajpai]

Hey! I tried this recipe and turned out to be perfect!!! The custard was set perfectly and the caramel was just good

[eclipseentertainment]

I love how her pots pans have different colours

[aurelsheremetaj]

This dessert was my favourite when I was 10 year old
Now I am 17 years old and now that you reminded me I still love it

[lindaberg]

You can't go wrong with Anna, she's one of the best pastry chefs ever!

[wanderykcaj]

I love this. Not sure if it's the same, but we call this "Leche Flan" in the Philippines (baked or steamed). We use condensed milk, evaporated milk, and egg yolks. If we need to reduce the cost, we use whole eggs.

*** just sharing ☺

[livingthelava]

I have watched many of these, you somehow teach in a friendly but pro way. You explained the difference in using milk. Thank you