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
Raj
thank for the great instruction and easy to under explanations. the custard was a little too silky and broke wheni turned it over...any ideas what I need to do differently?
Jill Colonna
Hi Raj,
You're very welcome! I honestly have given as many details as I can think of - both here in this post (under troubleshooting) and in my video. I hope you check them all out - all I can think of if 'too silky' (not that it sounds bad, being silky) is you perhaps changed out one of the ingredients or used a lighter milk? Best wishes, Jill
Demi
I have just tried this recipe. I love it! I will definitely come back here again when I need to make Creme Caramel again!
Jill Colonna
So happy to hear that, Demi. Hope you try the other recipes too - I have plenty of them for you!
Laila
This is my 4th time now making this recipe and it comes out beautiful every-time!! The clear instructions make it hard to mess up. Thank you so much for your hard work Jill.
Jill Colonna
Absolutely thrilled to hear, Laila. So happy you like this recipe. Thanks for your lovely words.
Lauren Dwyer-Long
Found the final result too 'eggy' but maybe its because i used vanilla extract instead of a vanilla bean 🙁
Jill Colonna
Hi Lauren,
Perhaps your vanilla extract wasn't great quality? As I say in the post, personally this dessert is best made with a vanilla bean or good quality powder/extract - otherwise it changes the whole taste. There are not many ingredients but they have to be the best you can find.
Katie
This flan recipe was absolutely amazing! One 6” cake pan was the perfect size for one large flan. My family ate all of the flan after just 30 minutes of me setting it on the table.
Jill Colonna
So happy you all loved this recipe, Katie. Thanks so much for your feedback. I hope you don't mind, but I added 5 stars to your review, as you had missed this part out. Please let me know, however, if you don't think this matches your glowing comment!
Update - the system won't let me add any stars (which makes sense)!
Katie
Yes! My goodness.. I meant to rate this recipe 5 stars but ended up posting my comment without rating it!
Jill Colonna
Thanks for the validation, Katie x
Victor K
Betty has made this quite a few times, we love it!
Jill Colonna
So thrilled to hear, Victor.
Rebecca
They’re still in the oven but look to be delicious. One thing although I added the warm milk to the eggs and sugar be very gently with a balloon whisk and it came out very foamy. I had to scrape the foam off before putting them in the oven
Jill Colonna
Hello Rebecca,
Glad they look delicious! Did you see my video? I talk precisely about the foam in more detail at 4:40 - it's not a problem! It's perfectly normal to scrape off any excess but did you let the warm milk settle before pouring? Please do give a review when you have finished entirely the recipe and tasted the end result. On tasting, I'm positive you would give it the 5 stars. Just saying. Jill x
Thomasina
I love this recipe because it is not too sweet. Thank you for explaining the difference between creme caramel and creme brulee. Ideal to make it in advance of a dinner party.
Jill Colonna
We don't have a particularly sweet tooth so happy you like this too, Thomasina.
chris Lowe
this recipe was always done in one round dish in my family...i had lost the ratio of eggs to milk. please advise for 6 people in a round pyrex dish, if i use 6 eggs how much milk and how long should the cooking time be.
many thanks
Chris
Jill Colonna
Hi Chris,
This is for 5-6 people and I mention how to make it for one big dish. Just follow the recipe and it's good to go for one large version too. Let me know how you like it. I love using egg yolks as well as the eggs to make it extra silky and custardy so this recipe doesn't just use whole eggs. As a result, it will be slightly different to your family's recipe but I hope you try this one. Jill
John FUN
Hello I have been looking for a good recipe for (a not so ordinary) caramel flan and this recipe looks primisisng, except that I always shun recipes calling fot yolks only, because I really don't have use for the whites and often end up discarding them. Would using whole eggs alter the taste or consistency of the custard negatively?looking forward to your reaction, kind regards
Jill Colonna
Hello, Bonjour John,
I understand your dilemma to cut the extra yolk corner - but it's totally worth using them, otherwise I wouldn't have added them to my recipe. The result wouldn't be the same so I encourage you to use the yolks on top of the whole eggs in the recipe. Please never discard your whites - they keep in the fridge for a few days and freeze well. The good news is that I have a growing collection of egg white recipes - many of which are quick and easy to make later! Let me know how you get on.
Lidia
Absolutely delicious Jill!
Jill Colonna
Thanks so much, Lidia. So happy you like the recipe!
Cynthia
Absolutely spot on recipe! Definitely will be making it again!
Jill Colonna
Thanks so much, Cynthia - and thanks for popping in!
Ly Nguyen
I just tried this today and it was perfect, Jill! I wouldn’t say I’m an amazing cook/baker, but this recipe was so easy and simple! I don’t have an actual oven, so I used a convection toaster oven and split the custard between four 9oz ramekins. I had to cook them for 1 hour and 10 minutes, but the tops got a little over cooked. Is there a way to fix that? I will definitely make these again! I’m planning on making your tuile cookies tomorrow using the egg whites I have from this recipe! Thank you so much for your amazing recipes!
Jill Colonna
Hello Bonjour Ly, thank you so much for your lovely words and so happy you like this recipe. If you don't want them too overcooked in future (depending on your oven), then I suggest placing some baking paper over the tops half way through cooking. So glad you're making the tuile cookies too - it's a delicious circle making goodies with yolks then having an excuse to make more with the whites!
Natalie
amazing recipe!
Jill Colonna
Thrilled you like it, Natalie. Thanks for popping in!
Jessica Barrister
Loved this recipe. Super silky and not too sweet! I want to make it in advance to share because I will not have time before the event. Would this keep in the fridge for a bit under 5 days in the fridge? And if so, how should it be stored?
Jill Colonna
Absolutely, Jessica. I say this already at the beginning. Just keep them in the fridge on a large plate covered with another large plate. Otherwise cover each with cling film. So glad you like the recipe!
Sophie
If I could give a rating above 5 I would! The recipe is amazing extremely easy and wonderfully delicious. I made it with goats milk
Jill Colonna
That's so lovely to hear, Sophie. Vive la crème caramel!
Bobbie Waldron
it looks very hard to get the right
texture
Jill Colonna
Do try the recipe, Bobbie. If you follow the instructions and video, you'll see it's much easier than you think!
Irene
I found this recipe by accident and tried it and I am glad I did because the texture is so smooth and so tasty! It’s one of my favorite recipe! merci beaucoup!
Jill Colonna
Thanks for your lovely words. So happy you like this, Irene. Help yourself to many more recipes like this. Happy holidays!
Ashley Zafirian
Can I double this recipe without messing it up
I have a party of 9 who I would like to serve
Jill Colonna
No problem - as long as you have a tin big enough to hold all of them for their oven water bath. Have a fun party, Ashley.
Nikki
Did you cover the ramekins when you baked it? The caramel ended up too runny for me. I think water collected inside when it evaporated from the bath.
Otherwise really good, not too sweet. I love it.
Jill Colonna
Please watch the video, Nikki, as it's all explained and demonstrated to help you. It shows the ramekins are not covered and water should not touch the caramels during its water bath. Glad you like the recipe - once you get that part sorted, it's so easy! Enjoy x