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Trang chủ » Creme Caramel Custard – Silky, Elegant & Easy Dessert

Creme Caramel Custard – Silky, Elegant & Easy Dessert

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This Creme Caramel Custard is the ultimate classic dessert — rich, creamy, and crowned with a golden caramel sauce.

With its melt-in-your-mouth texture and stunning presentation, it’s perfect for special occasions or whenever you want to impress!

Why You’ll Love This Creme Caramel Custard

Elegant Yet Simple: Impressive presentation from simple ingredients.

Silky Smooth Texture: Perfectly baked custard without bubbles.

Rich Caramel Flavor: Sweet with just a hint of bitterness.

Make-Ahead Friendly: Chill and unmold when ready to serve.

Universally Loved: A timeless favorite across cultures.

What You’ll Need (Ingredient Highlights)

Granulated Sugar: For both the caramel and sweetening the custard.

Water: Helps create the caramel.

Whole Milk: Warmed for a rich custard base.

Eggs and Egg Yolks: Provide structure and creaminess.

Vanilla Extract: Infuses warmth and depth of flavor.

Optional:

Cream: Swap part of the milk for cream for an even richer custard.

Pro Tips Before You Start

Don’t Stir the Caramel: Swirl the pan gently to avoid crystallization.

Warm Milk Mixture: Helps prevent overcooking the eggs.

Strain the Custard: Ensures a perfectly smooth texture.

Bake in a Water Bath: Promotes gentle, even cooking.

Cool Completely: Refrigerate for at least 4 hours before unmolding.

How to Make Creme Caramel Custard

Step 1: Make the Caramel

In a saucepan over medium heat, combine sugar and water.

Without stirring, cook until sugar dissolves and turns a deep amber color.

Immediately pour the caramel into ramekins, swirling to coat the bottoms.

Step 2: Prepare the Custard

In a separate saucepan, heat milk until just warm, not boiling.

In a large bowl, gently whisk together eggs, egg yolks, and sugar until just blended.

Slowly whisk the warm milk into the egg mixture, then stir in vanilla.

Step 3: Strain and Pour

Strain the custard mixture through a fine mesh sieve to remove any lumps.

Carefully pour into the caramel-coated ramekins.

Step 4: Bake

Place ramekins in a baking dish.

Fill the dish with hot water halfway up the sides of the ramekins.

Bake at 275°F (135°C) for about 45 minutes, or until the custard is just set with a slight jiggle in the center.

Step 5: Cool and Chill

Remove ramekins from the water bath.

Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 6: Unmold and Serve

Run a thin knife around the edges of each ramekin.

Invert onto a plate and gently lift off the mold to reveal the caramel topping.

What to Serve It With

Fresh berries or sliced fruits

A dollop of whipped cream

A sprinkle of sea salt for contrast

Espresso or cappuccino

Shortbread cookies for a crunchy side

Variations / Substitutions

Add Citrus Zest: Orange or lemon zest for a fresh note.

Coffee Caramel: Infuse the milk with a little espresso.

Chocolate Twist: Add a spoonful of cocoa powder to the custard mixture.

Coconut Milk Version: Substitute half the milk with coconut milk.

Herbal Infusion: Steep milk with lavender or rosemary for a unique flavor.

Storage & Leftovers

Fridge: Store covered ramekins for up to 3 days.

Freezer: Not recommended as the texture may be compromised.

Tip: Always unmold just before serving to preserve the caramel sauce layer.

FAQs

Why did my caramel harden too quickly?
Work fast once the caramel reaches amber color; it sets up quickly.

Why is my custard grainy or bubbly?
Either the oven temperature was too high or the custard was over-whisked, creating air bubbles.

Can I make a large creme caramel instead of individual ones?
Yes! Use a large cake pan and adjust baking time accordingly (about 60–70 minutes).

Do I have to use a water bath?
Yes, it’s essential for gentle, even cooking to avoid curdled custard.

How do I know when it’s baked perfectly?
It should be set at the edges but have a slight wobble in the center.

Final Thoughts

Creme Caramel Custard is a timeless dessert that combines elegance, simplicity, and indulgence.

With a silky-smooth texture and rich caramel topping, this classic treat is guaranteed to impress at any occasion — and it’s easier to make than you might think!

Creme Caramel Custard

Yummy Eats Daily
This creme caramel custard is a timeless, elegant dessert with a rich, velvety texture and glossy amber caramel topping. Each bite melts in your mouth—perfect for special occasions or a luxurious everyday treat.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Chill Time 4 hours hrs
Total Time 5 hours hrs 5 minutes mins
Servings 6
Calories 210 kcal

Ingredients
  

For the Caramel:

  • 3/4 cup granulated sugar
  • 1/4 cup water

For the Custard:

  • 2 cups whole milk
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 275°F (135°C). Prepare a baking dish for a water bath.
  • Make caramel by heating sugar and water until deep amber. Pour into ramekins.
  • Warm milk until just heated.
  • Gently whisk eggs, yolks, and sugar.
  • Slowly add warm milk. Stir in vanilla.
  • Strain and pour custard into ramekins.
  • Bake in water bath for about 45 minutes.
  • See full steps with tips & photos → https://p4pd.org/creme-caramel-custard/

Notes

Don’t Stir Caramel: Swirl the pan gently for even browning—stirring can cause crystallization.
Make Ahead: Crème caramel is best made a day in advance to allow flavors to develop.
Serving Tip: Use warm water to dip the ramekin bottoms for 10 seconds to help unmold more easily.
Flavor Twist: Add a splash of orange zest or almond extract for a fragrant variation.

Suggest Another Dish:

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  • Creamy Carrot Bacon Soup – Rich, Velvety & Comforting
  • Earl Grey Tea Cherry Soda Recipe (Refreshing & Bubbly)
  • Pizzagaina (Italian Easter Pie) – A Traditional Savory Favorite
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