Creamy with a layer of deep amber salted caramel, this vanilla crème caramel is a simple yet impressive dessert.

Table of Contents

Ingredients

Full recipe with amounts can be found in the recipe card below.

How to make crème caramel

Make the caramel: Melt the sugar and salt in a pan set over medium heat until amber in colour. Pour the caramel into the bottom of a pie plate or suitable baking dish and allow to harden. You could make use individual ramekins too.
Make the custard: Heat the milk, cream and vanilla together until steaming. While the milk is heating, whisk the eggs and sugar together well. Pour the hot milk into the eggs gradually, whisking continuously. Pour the custard onto the caramel then place into a larger roasting tray and fill halfway with boiling water. Tip: Try to remove as many of the bubbles from the surface of the crème caramel as possible. The bubbles will set and give the custard an unpleasant texture. The easiest way to do this is with a small kitchen blowtorch.
Bake the crème caramel: Place in the oven and bake for 30 minutes or until the edges are set but the center is still wobbly. Remove from the oven then place the crème caramel in the fridge to chill for at least 4 hours but ideally overnight. If baking individual ramekins, bake for 15-20 minutes.
Serve: Once completely chilled, gently loosen the edges of the custard with a sharp knife. Place a serving plate over the top of the dish then invert. Slice and serve.

Creamy with a layer of deep amber salted caramel, this vanilla crème caramel is a simple yet impressive dessert.

4.75 from 4 votes

Course: Dessert

Cuisine: French

Keyword: Crème Caramel, Crème Caramel recipe

Prep Time: 20

Cook Time: 30

Chilling time: 4

Total Time: 4 50

Calories: 300kcal

Servings:

Preheat the oven to 160°C/320°F.
Melt the sugar and salt in a pan set over medium heat until amber in colour.
Pour the caramel into the bottom of a pie plate or suitable baking dish and allow to harden. You could use individual ramekins too.
Heat the milk, cream and vanilla together until steaming.
While the milk is heating, whisk the 4 whole eggs and 2 egg yolks and the sugar together well. Pour the hot milk into the eggs gradually, whisking continuously.
Pour the custard onto the caramel then place into a larger roasting tray and fill halfway with boiling water. Tip: Try to remove as many of the bubbles from the surface of the crème caramel as possible. The bubbles will set and give the custard an unpleasant texture. The easiest way to do this is with a small kitchen blowtorch.
Place in the oven and bake for 30 minutes or until the edges are set but the center is still wobbly.
Remove from the oven then place the crème caramel in the fridge to chill for at least 4 hours but ideally overnight. If baking individual ramekins, bake for 15-20 minutes.
Once completely chilled, gently loosen the edges of the custard with a sharp knife.
Place a serving plate over the top of the dish then invert. Slice and serve.