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
Rachel
I just made these and they came out PERFECT! Thank you so much! I halved the recipe, and only baked for 30 minutes to make two generous ones (as it was just for a nice dinner for me and my partner). He's a bit of a foodie, and he was definitely impressed! The recipe was super easy to follow and fantastic to be able to make ahead. We literally burst out laughing when I turned the first one out onto the plate, because I was nervous and it just slid out all silky and shiny with the beautiful sauce. My partner was literally scraping the ramekins with a teaspoon while I was adding the finishing touches (a lady finger biscuit and some raspberries 🙂 )
It made our night, I'll make these again and again!
Jill Colonna
Dear Rachel, I absolutely love your story of making this crème caramel for dessert and your partner's reaction. That's so lovely! Thanks so much for sharing this and so happy you've had so much fun with it too. We love that satisfying upturning sploosh! Here's to this now being part of your dessert menu.
Noel DSouza
I just love this site and the Caramel Custard
Jill Colonna
So happy to hear you like the recipe and the site, Noel. Thank you! Hope you try the other recipes - plenty to choose from x
Nikita
Very good
Jill Colonna
Glad you liked it, Nikita. Thanks!
Linda
Hi! Should the ramekins be covered with tin foil while in the oven?
Jill Colonna
Hi Linda,
As you can see from the recipe and video, I don't do this and don't give instructions to cover with tin foil. I haven't found the need. Is this why I only get your 4 stars? 😉
Barb
Jill, I'm drooling looking at this Crème Caramel! I don't eat very many desserts but I would not be able to pass this up! Thanks much for sharing the recipe!
Jill Colonna
Thanks, Barb. I also hope you enjoy making the recipe. Have a lovely weekend.
Vasil
Hi
I did the exact recipe. However a lot of caramel.was left in the cups. After I removed the creme on a plate there were lollypops left in the bottom of the cups. Can you advice what happened?
Jill Colonna
Hi Vasil,
You have lollipops at the bottom? This sounds magical - I wish I could do that! Seriously, as I say in the video, just steep the ramekins or cups first in boiling water to help release - or even do so afterwards and pour over the remaining caramel. I find it depends on the moulds. With ramekins it can stick but not with baking tins. Hope this helps!
Nahil
Jill, you made the crème caramel recipe look so easy. Do I double the amounts for 12 people.
Jill Colonna
Hi Nahil,
It is easy - if I can do it, so can you. Yes, for 12 people double the recipe amounts and use a large roasting tin that can hold the 12 ramekins.
Jessie
Fantastic recipe, thank you so much!! I wanted to make a crème caramel for Christmas, as it's a family favourite from their travels, and was pretty intimidated - but I followed the recipe to a tee, and it turned out perfectly!! I made a big one, in a loaf tin. It was way, way easier than I thought it would be - thanks for the very simple, easy-to-follow instructions, and a delicious dessert that was very quickly gobbled up!
Jill Colonna
I'm thrilled to hear you all enjoyed it for your family Christmas dessert. Thanks so much for taking the time to leave a review - you've no idea how happy I am to share this recipe. Have a wonderful New Year and hope you try my other recipes - they're all easy!
Alexandra
Five out of five! This is one of the easiest desserts to make, I’ve lost count of how many times I’ve made it. Thank you for the recipe. Although there are so many recipes published on the internet, yours are the ones I come back to. I can tell you put a lot of work and a lot of yourself into them and I really appreciate their reliability, they’re all delicious too!
Jill Colonna
I want to leap out of the screen and hug you, Alexandra. Thank you for your lovely review and words! I do put everything I've got into my recipes, as I love to share all the tips I've picked up over the years and so means so much when it's appreciated. Hugs from Paris x
Suzie
Hi Jill,
Can I add whipping cream to 2%milk instead of using whole milk? I’ve always used vanilla bean pod for crème brûlée but in the small town where I now live, I cannot find pods. I am worried of the results using vanilla extract. What is your opinion? Thank you
Jill Colonna
Hi Suzie,
Good question - of course you can, although it's so much easier if you just use whole milk like I say for this recipe. To recreate it, you'll need to adjust to make the equivalent fat content of your whipping cream. To keep it simple for 500ml, I'd use 1/5 whipping cream and 4/5 2% milk ratio to make the equivalent of whole milk. Let's say (100ml/half cup) cream to 400ml (1.5 cups) of 2% milk.
I mention the vanilla story in my video. If using extract, I'd ensure it's 'pure extract' for the best quality. Brands such as Simply Organic and Nielsen-Massey also do good bean paste. Hope this helps! Jill x
Suzie
Hi Jill
My original plan was to make my usual crème brûlée, hence all the whipping cream on hand. Then I saw your recipe for crème caramel and thought yumm! This will be my first attempt at crème caramel. I also found pods and Watkins vanilla bean paste. Have you ever heard of this brand? Maybe combine the two?
Thank you Jill for your help and very quick response ?
Jill Colonna
Hi Suzie,
Ah, now I understand. Well I would strongly recommend you make this recipe to the letter first using whole milk, as this is very different in texture to crème brûlée - the good news I am finally posting my light CB recipe in January along with a video - so stay tuned! For the extract, I have heard of it and is popular in the US but I have yet to try it, as I can't find it in France. Sounds good!
LDias
Hello! What would the ingredient measurement be if using an 8” round pan?
Jill Colonna
Hello, bonjour! If using a slightly bigger 8 inch (20cm) pan, I'd simply keep to the same recipe. I'd say only about 5-10 minutes more baking than the ramekins in the water bath. The result will be a more shallow version.
Antonia
I just made Crème Caramel for the first time in my life using your recipe! When I was younger, I lived in Hanoi, Vietnam, and fell in love with this dessert, which was introduced there by the French. I am happy to report it turned out absolutely delicious!
Jill Colonna
You've no idea how happy I am for you, Antonia. I'm thrilled to hear you liked it - and here's to many more you'll make! I do hope you try the other recipes, as I have many more custardy recipes, just as good. Thanks for taking the time to leave a review x
David Scott Allen
Jill — I made these last night for guests. They were a huge success and you recipe worked perfectly (as always). A new favorite in our household. I love that the recipe is perfect for a dinner for four, with one leftover for snacking while doing the dishes. Or, I suppose, if you have five people!
Jill Colonna
Hi David - so happy to have been part of your dinner party last night - that extra portion was for me, really, lol. Thanks so much for your lovely words and thrilled it's a new favourite. Seriously wish I could have joined you!
David Scott Allen
We would love to have you at our table any time!
Emma Clarin
Best ever crème caramel, far better than other recipes I've tried, and there were no bubbles. There was a complete silence as we ate the first spoonful, followed by "mmm".
I also really enjoy reading your blog.
Emma
Jill Colonna
How lovely to hear, Emma! Silence is golden. Thank you so much for your lovely words and thrilled you like le blog! Merci x
Lynn Gardner
It was so easy to make, turned out great!!! I’ll make it again - totally an elegant dinner party dessert.
Jill Colonna
So happy you like this recipe, Lynn. Thanks for your review and lovely words on Pinterest!
Pamela
Jill, you did it again!
This recipe worked perfectly. All your tips were helpful and gave me confidence. I followed all the directions, even soaking the pan. I used a 6” soufflé dish as I did not have enough ramekins the same size. Cooked it the 40 min. —and perfection.
My only problem with your recipes? You make me wait too long to eat them. I did just under the 2 hours, because I couldn’t wait. So delicious. Plenty of caramel and a lovely “plunk” when it dropped from the dish to plate. Plenty to go around, if I was willing to share. Hahhaha
Jill Colonna
Thanks so much for your lovely review, right up to the 'plunk' sound, Pamela. You were daring for not waiting that long and happy it worked.
Don't tell me you're also an Aries that can't wait? 🙂
Dave Thomson
Thanks so much for your very understandable recipe which resulted in a visibly 90% good looking and 100% satisfactory taste for my guests and I. The missing 10% was my own doing which will be worked on next time round.
Thanks, and best wishes from a fellow ??????? living in the Netherlands, and now on holiday in Les Vogues.
Jill Colonna
Thanks so much for your lovely words, Dave. So thrilled it went down so well with your guests - and for being so galant! I guess the ?? are because this doesn't support emojis - I take it you're a Scot (or French?) Happy holidays - bonnes vacances en France !
Alexa
Hi Jill,
I have made this recipe before and loved it but it came out way too small for the amount of people I wanted to make it for. How would I go about doubling or possibly tripling this recipe?
Jill Colonna
This recipe is for 5-6 people so if you want to make more, then you'll need to adapt. How many people do you want to make it for? Double it for 12. I'd suggest if double/tripling, to use 2-3 large pyrex, ramekin/soufflée dishes or loaf tin (24x12x8cm/10x5x3 inches) and bake each about 15 minutes longer so I'd say an hour. I'll update the post to mention this so thanks for asking, Alexa. I hope the next time it deserves your 5 stars 😉
Alexa
Thank you so much for responding!! I have updated to 5 stars now that I know how to double it ? would you double the sugar for the recipe as well?
Jill Colonna
Thanks Alexa. To double the recipe, double the quantities of all ingredients, not just the sugar. Hope that helps!
Alexa
I meant for the caramel. Would I also double the caramel recipe?
Sorry for all my questions.
Jill Colonna
Absolutely, Alexa. To double the recipe, double ALL the ingredients, including the caramel.
If you just double the custard quantity and don't double the caramel, you won't have enough, otherwise.
Maggie
Great version, and beautifully written. After years of whipping it up with ease, I’d just about given up making creme caramel due to having crystallisation calamities with the caramel. I tried everything… except using a stainless steel saucepan. Turns out that using my expensive new induction-friendly non-stick pot was the problem.
Jill Colonna
Thank you Maggie - that's so kind of you and thanks for sharing about your new pan problem. That's very useful.
Anna
Jill, I'm so grateful for you! This is my favourite dessert of all time but extremely hard to find where I live for the past couple of years. I'd been considering making it for ages but I'd tried it once years ago and it turned out awful so I gave up. This recipe and the reviews gave me the confidence I needed, and wow, absolutely perfect. I had zero hopes and it came out delicious. My oven is not the greatest so I had to put it at a higher temperature and the foam didn't settle even on leaving the mixture for long, so I just scraped it off but I was honestly not looking for perfect and it didn't matter at all. Will definitely be making this again 🙂
Jill Colonna
Hi Anna,
What a pleasure to hear this and thank you so much for taking the time to review.
As I say in the video, there's no worries about any foam - it's so easy to scrape off. Here's to many more crème caramels!
Jill x
Emma
Excellent Creme Caramel - the best ever, and I've made a few over the years. There was complete silence around the dinner table as we all started eating it.
Jill Colonna
Love that, Emma. Thanks so much for popping back in to tell us. Have a delicious week!
Jill x
Bubs
We love crème Caramel and over the years I’ve used different recipes but yours is by far the best explained and the easiest to follow.
The end result - delicious!!! Thank you!
(I better stop writing before my husband grabs a third serving ?)
Jill Colonna
Hehe, that's lovely. Thank you so much for taking the time to review the recipe and for your very kind words. Really appreciated, Bubs.
Mallika Boruah
A hit every time.
Jill Colonna
Thrilled for you, Mallika. Thanks for your feedback!