Easy recipe for a classic French Crème Caramel, made lighter without cream. If your crème caramel has ever turned rubbery, too sweet or slightly bitter, it usually comes down to small details - and this recipe gets them right.
Made with whole milk and egg yolks, it's silky and delicate - the version we make at home in France. Popular in Parisian restaurants as a great make-ahead recipe. At home, it works just as well - either as individual portions or a large version.
Wondering what makes crème caramel different from French flan or crème brûlée? Read on for the explanation plus my best tips for success.
This recipe and the reviews gave me the confidence I needed, and wow, absolutely perfect. I had zero hopes and it came out delicious. - Anna
Crème Caramel Ingredients
It only takes 4 ingredients to make a classic French Crème Caramel: milk, eggs, sugar and vanilla - but the balance is what makes the difference.
The fresher the milk and eggs (organic or free-range), the better. It's best 'plain' with vanilla - but the recipe can easily take on many flavour variations: teas, coffee, herbs and orange work well. Just infuse in the milk in place of the vanilla.
However, vanilla isn't plain if you use a sticky vanilla pod/bean or powder for this recipe. At a pinch, replace with good quality vanilla extract. Please do not use vanilla essence or aromas. The resulting taste is synthetic. Try both versions: you'll taste the big difference.
Over the years, I prefer this recipe, as I've experimented making Crème Caramel with milk and cream. In the end, this is by far the family's favourite, initially based on Raymond Blanc's recipe but with less sugar in the custard. It uses fresh whole (full-fat) milk - not cream. Plus, the addition of 3 egg yolks gives it that silky, melt-in-the-mouth feel of the custard, keeping it light.
For another infused type of French custard with egg yolks,
see my recipe for Crème Anglaise with Chai tea.
Why I Reduce the Sugar and Avoid Packet Mixes
Please avoid packet mixes to make this, as it's processed with far too much unnecessary sugar. That's one of the main reasons why we make our desserts homemade, to control the sugar content.
Many pâtisserie chef friends agree that too much sugar destroys flavour. So, as there is enough in the caramel, I reduced the sugar in the recipe's caramel custard - and nobody even notices! That way, we can enjoy the flavours of the vanilla and that amber caramel.
How to Make Crème Caramel (Quick Overview)
- Make the caramel and pour into ramekins
- Heat the milk with vanilla
- Whisk eggs and sugar gently (avoid bubbles)
- Combine cooled, warm milk slowly
- Pour into ramekins and bake in a water bath
- Chill completely before serving
Want to see the full technique in action? I demonstrate every step in my accompanying video course here.
Not sure how to upturn them? I've got you covered in my demonstration video and in the tips below. It's easier than you think.
However, many cafés or brasseries serve them directly in their individual ramekins direct from the fridge. So, if you're worried about upturning them, don't worry. Serve it the Parisian Bouillon Chartier crème au caramel way! (Make the caramel and pour directly on top of the chilled puddings in their ramekins.)
Why Crème Caramel is the Best Make-Ahead Dessert
French crème caramel - or caramel pudding - has been a classic Parisian brasserie staple for decades (since the 1930s) because it's simple, economical and ideal for making ahead.
Thanks to the famous French chef, Auguste Escoffier who modernised French cuisine, it's a win-win in brasseries and restaurants as it's a most delicious practical dessert. It can keep for up to 5 days in the fridge - so it's easy to prepare a day or two in advance. This makes entertaining extra easy.
Common Crème Caramel Mistakes and How to Fix Them
This is such an easy recipe. Based on many mistakes made over the years, I've learned these cooking tips along the way:
- Air Bubbles. Don't worry. A few bubbles around the edges can happen and aren't necessarily a problem. Larger bubbles mean the custard has baked a little too long or the heat was too high. The photo above is an intentional example: the crème caramel in front was left in the oven for another 10 minutes to show the difference, while the ones behind were just right. Even slightly overdone, it's still soft, silky and tastes wonderful; you'll even see little bubbles in many French bistros.
To avoid larger air bubbles, stick to the timing and place a sheet of baking paper at the bottom of the water bath (bain-marie) before adding the water. This helps keep the heat more even during baking. - Why has my caramel turned white and solidified? This is either because the temperature was too low or you stirred the sugar while on the heat. Don't disturb the sugar crystals. Once it's on the heat, leave it alone and ensure the heat is medium to high.
- Why do I have custard foam? Don't over-whisk after adding the warm milk. Whisk very gently just to combine then leave the custard to settle for a few minutes and the foam will subside. A few bubbles are ok!
- My vanilla bean/pod is dry. Leave for a few days in a jam jar with a tablespoon of dark rum. The result is a stickier vanilla pod and the aromas are brought out at their best (I picked this one up from a vanilla seller at the market in Apt, Provence);
- Do I need to sieve? I don't sieve the custard as I don't find it necessary. If you think you may have egg shell in there, then pass it through a sieve before pouring into the ramekins;
- How do I release them easily? Run a sharp knife around the ramekin then upturn on to a lipped plate (to catch the juice). Either tap or jiggle the ramekin and it will eventually come out! However, to be really sure, place the ramekins for 30 seconds in the roasting tin filled with boiling water. It's so much easier and you'll catch all the caramel left at the bottom.
Still worried about bubbles, stubborn caramel, grainy texture or unmoulding disasters?My video course shows you exactly how to fix them step by step for smooth, silky results every time. The eBook takes it further with more classic French custard desserts and flavour variations using the same techniques.
Is Crème Caramel the Same as Flan?
It's known in the rest of the world as Flan, particularly in South America and the Philippines. The French Crème Caramel is similar (if not the same) as flan but it doesn't use sweetened or condensed milk. Other names for it include purin in Japan - a gelatine no-bake version.
At home, the French (including my in-laws) often call it a Flan aux oeufs au caramel - a simple Flan aux oeufs doesn't even include caramel. Another name for it is a crème renversée, when served upside down.
So, why don't the French just call it Flan? The main reason is not to confuse a crème caramel with a Flan (pronounced flong).
Bought by the slice at our bakeries, the Flan pâtissier or Flan Parisien (Parisian flan) is a more compact custard made with flour with a slightly flaky pastry base (using either puff or shortcrust). Although labelled as 'Flan nature' or with variations - such as coconut, chocolate or even pistachio (try the one at KL patisserie - see my guide to the Best Tearooms in Paris), it's simply known in Paris and the rest of France as 'Flan'.
Difference Between Crème Caramel and Crème Brûlée
Both desserts are served chilled but prepared very differently. Whilst crème caramel has a smooth, creamy texture, it's almost gelatine-like (without using gelatine) and wobbly. It's much lighter made with full-cream milk (or a mixture of milk and some cream) and the caramel is prepared in advance.
A crème brûlée is made with cream with the caramel added at the last minute. The sugar (normally cassonade or cane sugar) is sprinkled on top just before serving then either grilled or "burned" with a blow-torch to make a crackling top. The result is not smooth like the crème caramel and, in order to get to the cream, the spoon cracks into the caramel.
For more, see my chocolate crème brûlée recipe
or my full crème brûlée video course.
How to Make a Large Version
You can make this as one large crème caramel instead of individual portions - perfect to slice at the table.
- Use a large ovenproof dish instead of ramekins
- Make the caramel and coat the base
- Prepare the custard as usual
The baking time and texture are slightly different, and should still have a gentle wobble when ready. The balance is a little more delicate in a large version, but once you know what to look for, it's surprisingly straightforward.
I go into more detail on timings, texture and 5 variations (including this larger version) in my e-book and show the full method step-by-step in my video course.
How to Serve
In France, crème caramel is usually served chilled and enjoyed on its own - but here are a few ways to dress it up.
At most, you'll find it served with fresh strawberries, raspberries, blueberries or other seasonal fruits.
At Café Varenne in Paris (see my post on rue du Bac), they serve it with a small Palet Breton. It's a lovely contrast with the silky custard and caramel - and easy to recreate at home with my French butter cookies (Palet Bretons) recipe.
What Can I Do with the Leftover Egg Whites?
As this crème caramel recipe uses 3 egg yolks, keep aside the egg whites. They can keep easily covered in the fridge for up to 5 days and freeze well. When ready to use, make:
- French tuiles or Financiers - quick to make and delicious served with crème caramel
- Coconut macaroons (Rochers coco)
- Festive filled meringue snowballs with lemon and praline
- Vacherin French ice cream cake
- Dark Chocolate Mousse without cream
- Chocolate Almond Cake, known as la Reine de Saba
- If you'd like to use them for macarons, see my full recipe for raspberry macarons.
This French Crème Caramel recipe looks more complicated than it is - as I've included the detailed steps below so you can make it confidently from scratch.
Love caramel? Stick around (groan) and enjoy more caramel recipes:
- Tarte Tatin
- Salted Caramel Sauce (caramel au beurre salé)
- Sticky Orange Caramel Cake
- Salted Caramel Macarons
- Easy French Nougatine (great for topping desserts)
Classic French Crème Caramel
Equipment
- 5-6 4oz ramekins ( 1x 15cm/6-inch ovenproof dish for a single large version)
- roasting tin or deep baking dish for the bain-marie (large enough to hold the ramekins/dish)
Ingredients
Caramel:
- 100 g (3½ oz/½ cup) granulated sugar
- 3 tablespoon water
Custard Cream:
- 500 ml (17 fl oz/2 cups) whole (full-cream) milk
- 1 vanilla pod/bean (or ½ teaspoon vanilla powder/vanilla extract)
- 2 large eggs (organic)
- 3 egg yolks (organic)
- 70 g (2½ oz/ ⅓ cup) sugar
Instructions
Make the caramel:
- Put the granulated sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan - keep your eye on it). It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter).
- Pour the amber caramel into 5-6 ramekin dishes (or one big dish), ensuring that it coats completely the base. Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.
Make the custard cream:
- Preheat the oven to 170°C/340°F (150°C fan/Gas 3). Split the vanilla pod down the middle, if using. Pour the milk into a medium saucepan, adding the vanilla (or other infusions if using) and just allow the milk to heat to simmering point (not boiling). Cover and take off the heat to cool slightly and remove the vanilla pod (scraping out the seeds and adding to the milk).
- Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler. Pour in the WARM vanilla milk (not hot - if hot, temper by adding a little at a time) and whisk gently just until combined. Leave to rest for a minute to let the foam subside.
- Place the ramekins or large dish into a large roasting tin lined with baking paper. Pour the warm thin custard over the caramel in each ramekin, filling near to the top. Place the roasting tin in the middle of the oven and pour in warm-hot water from the kettle around the ramekins or dish so that it comes to about half or ⅔ of the way up.
- Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle. A knife inserted should come out clean). Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge, cover in plastic wrap or cling film and chill for at least 2 hours - ideally overnight.
Video
Notes
Make-Ahead: crème caramels can be made 1-2 days in advance. For more detailed step-by-step guidance, troubleshooting and flavour variations, see my Master Crème Caramel e-book featuring 5 classic French custard desserts - or the video course focused entirely on mastering this recipe.
This recipe post was first published 4 May 2018 but is now completely updated.
Master French custards with confidence
Worried about bubbles, split caramel, desserts that won't set or custards that refuse to unmould?
My video course focuses entirely on mastering this recipe step-by-step. Want to go further? The Master Crème Caramel e-book shares 5 classic French custard desserts from Paris, with flavour variations, expert tips and optional videos in the Enhanced edition.
What readers are saying about Master Crème Caramel
"I had no idea how detailed and beautifully designed this book would be. The step-by-step photos and tips made it feel like a professional French dessert masterclass - but in such an approachable way."
- Christina Conte, USA
Neena
whenever I make this pudding the caramel gets stuck to the bottom of the dish why does it happen like this ?
Jill Colonna
Hi Neena,
Did you watch my recipe video? I show you how to troubleshoot this one - just place the dish in boiling water and it will release easily.
Eva
Perfect recipe, beautifully explained. Merci beaucoup! Just shared with 12.000 Foodies on Facebook in New York. Hope you get some traffic.
Jill Colonna
That's very kind of you, Eva. Merci à vous!
Mizue Kawai
I tried this recipe today, and it was easy and very delicious! My husband loves it too!
Jill Colonna
So glad you both enjoyed the recipe. Thanks so much for your kind words.
Cynthia
Made this over the weekend for my sister in law's birthday. So easy and a huge hit! Definitely will be making this again.
Jill Colonna
So thrilled to hear this was a hit for your birthday party, Cynthia. Makes me feel all fuzzy inside! Thank you.
Nadi
I just made this cream caramel recipe and it turned out beautifully, I am so excited as I’ve always wanted to make this and never could find a good and simple recipe!
Thank you so much
Nadi
Jill Colonna
So happy to hear this, Nadi. Thanks for your lovely words. Have a delicious week - hope you make more of the recipes here.
Tricia Lacuesta
Great recipe- I’ve made it 5 times already. If I need a larger amount can I just double recipe?
Jill Colonna
Absolutely, Tricia. No change for individual crème caramels. For a larger version, I'd make 2 if you're doubling the recipe.
Thanks for your support. Have a delicious Sunday.
Sulata Coelho
Thank you for sharing your knowledge. This will be my go to recipe henceforth. My daughter said that it feels like we are sitting in a fine dining setup and having desserts. Lots of love
Jill Colonna
What a lovely thing to say! Thanks for your kind words and feedback.
If you do have a moment, I would be most grateful if you could leave some stars as this helps search engines understand that the recipes are being made and liked. Thank you so much x
Sandra Murray
So looking forward to making this for Valentine’s Day … can it be made in one dish or is it best in individual ramekins
Thanks for sharing
Jill Colonna
Hi Sandra,
Yes it can be made in one dish - it's great either way, depends how you want to serve it. Either at the table by the slice or individually. I mention this in the post and recipe, including the difference in cooking time if you make a large one.
Amalia
Excellent recipe!!!
Jill Colonna
Thanks so much, Amalia. I'm working on a video for this recipe and so hopefully it will be up on YouTube in the coming days.
Ellen
Absolutely loved it and so did my guests. Made these as dessert for my French Christmas dinner and they are so easy to make a day ahead, adding less stress to cooking a five course dinner.
Jill Colonna
So happy you liked them and honoured you made them for Christmas dinner! Cheers to make-ahead desserts that take the stress off the cook. Thanks so much for popping in to leave a review. All the best, J x
Serafina
I normally make French pastry but had a lot of milk to use up. Yours is a really easy and foolproof recipe. Delicious taste! Definitely a keeper! Thanks for sharing.
Olga
This recipe makes the best Crème Caramel! Silky smooth with a velvety texture! Thank you so much!
Jill Colonna
Thanks so much for the feedback - I loved what you did with the love-heart ramekin for it on Valentine's Day. Very nicely done, Olga!
Olga
I am super excited to try this recipe! My family loves this, and I just want to make everything perfect. Are there any ramekins you would recommend? Yours look so perfect!
Jill Colonna
Hi Olga,
So glad to hear - I use just standard porcelain ramekin dishes (cheap ones out of the supermarket!).
Mo
Wow awesome
Nur
This is definitely recipe for keeps. I love it. The whole family loves it too.So smooth and silky and definitely delicious. Thank you Jill.
Jill Colonna
Thank you, Nur - I love seeing you making it often on Instagram and it's the biggest pleasure to see you share it in Malaysia! Sending delicious wishes to the family x
Rosie
Thank you for sharing the recipe! Can't wait to try this.
L. Campbell
I make this almost weekly, due to popular demand. My son will eat 3, if there are enough. My original recipe called for whipping cream but I quickly found, as you do, that whole milk is just fine. I love that your recipe uses whole eggs as well. Mine calls for yolks only. I had 18 whites to use up last week! I find that just warming the milk and sugar in a microwave safe bowl works just fine, no pots needed. You then add the yolks and proceed as your recipe says. One bowl only to clean! I’m looking forward to trying your version!
Jill Colonna
Wow! Can you imagine how many macarons you can make with 18 whites? Seriously, I love this recipe in that it's pretty light and silky smooth too. Dying for you to try it, especially as you're a wonderful Crème Caramel pro!
Jill Colonna
And loved that you said that your son would eat 3 - if there are enough! Too funny x
Bea
I love this, now I will have to make it ..I'm so excited to try your recipe !
Jill Colonna
I'm excited you've seen this and going to make it. You'll love it, Bea. Have a delicious weekend.
Betty
Since I almost always prefer a caramel, vanilla or fruit dessert when ordering in a restaurant, I will have to try this recipe (of course, I'm trying to figure out a way to do a tiny version!) I have made a packaged flan before and liked it a lot, but packaged mixes are never as good as what is made from real, fresh ingredients.
A version with tea or lemon verbena sounds lovely. I am assuming you could just steep tea in the warmed milk?
Jill Colonna
Yes, Betty. Just steep the tea bag or leaves in the milk then remove before mixing in with the eggs. It's so light - you'll love it.
Christina
I've actually never made creme caramel or even Mexican flan, which is very similar. Looks absolutely delicious, Jill and you mastered it as you have so many other French pastries and desserts! You're a star!
Thanks for sharing these recipes with the rest of us so we can join you in creating these in our own kitchens! 🙂 MERCI!
Jill Colonna
What a lovely thing to say, Christina. Thank you! Not a star at all, just love sharing what I make. As usual, this doesn't need as much sugar as we think it does. And it is different to the Mexican version, as it doesn't use condensed milk.
Christina Conte
You ARE a star!