Classic Crème Caramel (Krem Karamel) Recipe

Instructions

1. Make the caramel

   • Add ½ cup granulated sugar and 3 tbsp water to a small saucepan.
   • Shake gently to help dissolve the sugar.
   • Heat over medium-high heat without stirring.
   • Watch closely. The caramel will start forming in about 10 minutes, and then it caramelizes very quickly.
   • Once it turns light amber, swirl the pan gently.
   • Allow it to reach a medium-dark brown color. Too light and it will be overly sweet, too dark and it will taste bitter.
   • Immediately pour the hot caramel into 5-6 ramekins (or one larger baking dish), coating the base evenly.
   • Set aside to cool and harden.
   • Fill the saucepan with water right away to make cleaning easier.

   

   • You need
   • ½ cup granulated sugar
   • 3 tbsp water

   Start a 10 min timer

   Don’t stir it, just swirl the pan.

2. Warm the milk

   • Preheat your oven to 350°F (175°C).
   • Split the vanilla pod (if using) and add it to the milk in a medium saucepan.
   • Gently heat until the milk is just below boiling point, then remove from heat and let it cool slightly.
   • Remove the vanilla pod and scrape in the seeds.

   • You need
   • 2 cups whole milk
   • 1 vanilla pod

3. Make the custard

   • In a mixing bowl, whisk the eggs, yolks, and sugar together until they turn bright yellow.
   • Slowly pour the warm milk into the egg mixture while whisking gently.
   • If the milk is too hot, add it gradually to temper the eggs, so they warm up without scrambling.
   • Let the mixture rest for a minute to allow any foam to settle.

   • You need
   • 2 large eggs
   • 3 egg yolks
   • ⅓ cup sugar

   New to this? How to Separate Egg Yolks from Egg Whites

   Hot milk cooks the eggs.

4. Bake in a water bath

   • Place the caramel-lined ramekins into a roasting pan lined with parchment paper.
   • Pour the custard over the caramel, filling each ramekin nearly to the top.
   • Pour boiling water from a kettle into the roasting pan until it comes about two-thirds of the way up the sides of the ramekins.
   • This creates a gentle water bath.
   • Bake for about 40 minutes, or until the custards are just set. A knife inserted in the center should come out clean.

   Start a 40 min timer

5. Cool and chill

   • Carefully remove the ramekins and let them cool for about 10 minutes, then transfer them to a cooling rack.
   • Once cool, cover with plastic wrap and refrigerate for at least 2 hours (overnight is best).

   Start a 2 hr timer

   Ideally overnight.

6. Turn them out

   • To serve, run a thin knife around the edge of each ramekin and invert onto a dessert plate.
   • The caramel runs over the top and becomes the sauce.