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Rich & Creamy Crème Caramel Custard

Katie

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Delicious homemade caramel atop luscious custard. Wow this stuff is good! I had some leftover heavy whipping cream and decided to try a new recipe. I’ve always wanted to try making a crème custard or flan style dessert.

Crème caramel is simple dessert that can be made a day ahead. Impress your guests with this fancy looking dessert.

Start the dessert by making caramel to coat the bottom of the ramekins. Make the custard and pour it over the caramel. Bake with a water bath to get that jiggly texture. Super delicious and oh so creamy.

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Crème Caramel Custard

Course Dessert
Cuisine French
Keyword caramel, custard
Servings 4
Author Katie

Ingredients

CARAMEL

  • ½ cup sugar
  • 1 ½ tbsp water

CUSTARD

  • 1 ¾ cup 2% milk
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 3 eggs
  • 2 egg yolks
  • ¼ tsp salt
  • ½ cup sugar
  • Hot water

Instructions

CARAMEL

  • Prep a cup of water and a brush for wiping sugar crystals off the sides of the pan to prevent crystallization.
  • Place 3” ramekins in a deep pan.
  • Add sugar and 1 ½ tbsp of water to the saucepan. Cook on medium until sugar melts and starts to bubble.
  • As soon as the caramel starts to color, turn down heat and swirl pan to spread amber color. Remove from heat after about 30 seconds, don’t let sugar burn. It happens fast once color shows up.
  • Pour caramel quickly into prepared ramekins. Set aside to harden.

CUSTARD

  • Preheat oven to 325 degrees F.
  • In a tea kettle boil about 3 cups of water for the water bath to use later.
  • In a saucepan add milk, cream, sugar and salt. Bring to a simmer.
  • In a bowl whisk eggs, egg yolks, and vanilla. Temper egg mixture by ladling ⅓ of the milk mixture into the eggs while whisking constantly.
  • Pour tempered eggs into a saucepan and whisk into the milk liquid.
  • Let custard simmer while stirring for 2 minutes.
  • Pour custard into a measuring cup through a sieve to remove any chunky bits.
  • Divide custard evenly between the ramekins.
  • Pour hot kettle water into the prepared baking dish around ramekins. Water level should be ⅓ the way up the side of ramekins.
  • Bake 35 minutes. The center should still have a jiggle.
  • When they chill for about 20 – 30 minutes. Wrap tops with plastic and chill overnight.
  • To serve, run a small knife carefully around the edges. Invert onto a serving plate.
  • Serve alone or with whipped cream or fruit.