Crème renversée au caramel (Crème Caramel)

Ingredients

• 267 g (1⅓ cups)sugar
• 710 ml (3 cups)full-cream milk
• 2.5 ml (½ tsp)vanilla paste
• 4 largeeggs
• 45 ml (3 tbsp)water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 150°C.

2. 2

   Make the caramel

   Put ⅔ cup of the sugar in a small saucepan and add the water. Set over a medium heat, occasionally swirling the pan. The sugar may harden and look almost crystallised before melting again; let it boil until it starts to turn brown. Take it off the heat and immediately divide the caramel among 6 ramekins. Set aside.

3. 3

   Mix the custard

   Heat the milk with the remaining ⅔ cup sugar in another saucepan until it boils, then stir in the vanilla paste. Whisk the eggs in a sturdy bowl for a minute or two. Gradually whisk in the hot milk, starting slowly so the eggs do not coagulate, and continue until combined.

4. 4

   Fill the ramekins

   Pour or ladle the milk mixture over the caramel in the ramekins. Arrange all 6 ramekins in a large ovenproof dish, then add tap water until it reaches about two-thirds of the way up their sides.

5. 5

   Bake in a water bath

   Carefully transfer the dish to the oven. Bake for 40 minutes to 1 hour, depending on the dishes used; the water should not boil. The custard is set when a knife inserted into it shows that it has set.

What is crème caramel?

Crème caramel is a French-style baked custard with a cap of caramel that becomes a sauce when the dessert is turned out. It is related to the broader family of European baked custards, and its defining feature is the contrast between the smooth set custard and bittersweet caramel.

This version keeps the ingredient list simple: milk, eggs, sugar and vanilla. Baking the filled ramekins in a water bath helps the custard cook gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 298 calories, 8g protein, 50g carbs, 8g fat.

The sugar supplies most of the carbohydrate, while the milk and eggs contribute protein and most of the fat. Serve one ramekin with fresh fruit if you want a lighter-feeling dessert plate.

Caramel first

Sugar and water: the water helps wet the sugar as it heats. Swirl the pan occasionally rather than stirring, and watch closely as the syrup begins to brown.

Ramekins: divide the caramel as soon as it is ready, before it hardens in the pan. Take care, as hot caramel can cause burns.

A smooth custard

Warm milk: bring it to a boil with the sugar, then add the vanilla paste. Whisking the hot milk into the eggs gradually helps avoid cooking them too quickly.

Eggs: whisk them until blended, then keep whisking as you pour in the milk. A steady, gradual addition helps the mixture come together evenly.

Why use a water bath?

Water bath: water surrounding the ramekins buffers the heat in the oven, helping the custards set more gently. Fill the dish to about two-thirds of the ramekins' height, as directed.

Keep the water from boiling during baking. The recipe notes that cooking time can vary with the dishes, so begin checking at 40 minutes.

When the custard is ready

Set centre: the recipe's cue is that the custard has set; check by inserting a knife. Because the ramekins and baking dishes can affect timing, use that cue alongside the stated 40-minute-to-1-hour range.

Handle the hot water carefully when moving the baking dish. The recipe does not give a cooling or unmoulding method, so allow time for the ramekins to cool before serving.

Serving ideas

Serve the custards in their ramekins or turn them out so the caramel runs over the top. A small spoon is all you need for this rich, softly textured dessert.

For a balanced dessert plate, pair a ramekin with fresh fruit. The recipe itself is made with dairy, eggs and sugar, so fruit adds a fresh contrast.

Recipe notes & tips

• Use a small saucepan so you can watch the caramel closely as it changes colour.
• Pour the caramel into the ramekins immediately after taking it off the heat, as it firms quickly.
• Whisk the hot milk into the eggs gradually to reduce the chance of the eggs coagulating.
• Arrange the ramekins in the baking dish before adding the water.
• Check the custards from 40 minutes onwards because baking time depends on the dishes used.

Variations

• Citrus note: add a little finely grated orange zest to the milk for a fragrant variation.
• Coffee flavour: infuse the milk with coffee before whisking it into the eggs.
• Spiced custard: add a pinch of ground cinnamon to the milk while heating it.
• Dairy alternative: use an unsweetened plant-based milk, noting that the custard may set differently.
• Individual portions: use smaller ovenproof dishes and start checking the custards earlier.

Common mistakes to avoid

• Leaving the caramel unattended: watch it as it browns, since the colour can deepen quickly.
• Stirring the caramel: swirl the pan occasionally as directed rather than repeatedly stirring.
• Adding milk too quickly: whisk it into the eggs slowly at first to help prevent coagulation.
• Boiling the water bath: keep the water from boiling during baking for gentler cooking.
• Overbaking: check the custards from 40 minutes and use the set-custard cue rather than relying on the clock alone.

How to store

Cover and refrigerate leftover custards, and eat within 3 days. Serve chilled; reheating is not recommended because it can affect the custard's texture.

Frequently asked questions