French · Dessert
Creme Caramel
The wobbling, self-saucing classic — whole-egg custard unmoulds itself in a moat of bitter caramel; humbler than brûlée, harder to perfect
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 6
Ingredients
- Caster sugar (caramel) — 150 g
- Water — 40 ml
- Whole milk — 750 ml
- Vanilla pod — 1
- Eggs — 4 (220 g)
- Egg yolks — 2 (40 g)
- Caster sugar (custard) — 110 g
- Fine salt — 1 g
Method
- Cook 150 g sugar with the water to a true amber caramel — darker than instinct suggests; it sweetens under custard.
- Divide caramel instantly between six 150 ml ramekins, tilting to coat the bases.
- Bring milk with the split vanilla pod to 85 °C; infuse 15 min.
- Whisk eggs, yolks, 110 g sugar and salt gently; pour on the warm milk; strain; skim.
- Fill ramekins; bake in a bain-marie at 140 °C for 40–50 min until set with a central tremble (core 82 °C).
- Chill at least 6 h — overnight lets the caramel liquefy fully.
- Run a knife around each; invert onto rimmed plates with one decisive shake.