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Caramel Custard Recipe | Creme Caramel Recipe

Caramel Custard is a popular French dessert which has a silky smooth texture. It is popularly known as Creme Caramel or Caramel Pudding. Made with just 4 ingredients that is easily available in your pantry, this dessert tastes delicious. It is made by gently baking a mixture of milk, eggs, sugar and vanilla until it sets into a soft, pudding like consistency. Recipe included with step by step pictures and video.
Prep Time10 minutes
Cook Time50 minutes
Servings2 people
AuthorSharmilee J

Ingredients

For Caramel

  • ⅓ cup sugar

For Custard

Instructions

Preparing milk and sugar

  • First to a sauce pan add 1 cup full cream milk along with ¼ cup sugar. Switch on the flame.
  • Whisk it well until sugar dissolves completely.
  • When it starts to boil switch off and set aside to cool down.

Preparing Caramel

  • To another sauce pan add ⅓ cup sugar, sprinkle it so that it is spread evenly on the pan. Cook in medium flame. When it starts to melt at the sides start swirling.
  • Lift the pan and swirl it then again keep in flame, let it melt then again swirl.
  • As you swirl sugar will melt evenly. Repeat to finish until sugar is melted and turns golden brown. Do not stir using a ladle just swirl.
  • It is melted completely.
  • This color is perfect. Do not heat more else it will taste bitter.

Filling moulds with caramel

  • Immediately pour the caramel into moulds or ramekins. I divided them into 4 moulds. Each mould capacity is about 125 ml.
  • Swirl the moulds using a kitchen towel so that caramel coats the sides. Do this quickly else caramel will start setting. The moulds will be super hot so handle them carefully.
  • Repeat to finish. The caramel will harden in just few minutes. I placed the moulds inside a cake tin. The tin should be slightly deep.

Preparing Custard

  • Crack open 2 eggs, add 1 teaspoon vanilla extract to it.
  • Beat it well using a whisk. Do it gently.
  • Now the milk is warm now add it little by little and whisk it gently.
  • Now the egg milk custard is ready.
  • Pour this to a strainer and strain it. Discard the remains.

Filling moulds with custard

  • Transfer the custard to the moulds leaving ½ inch gap at the top.
  • Add hot water to the tin. Make sure the hot water is halfway of the mould.
  • Baking in water bath or Bain Marie
  • Bake in preheated oven at 180 DEG C for 30 minutes. I did not cover the top of the moulds, if you see browning on top quickly cover loosely with aluminium foil.
  • Baked completely. Now cool down a bit and refrigerate for minimum 6-8 hours. While taking out from the oven it may be slightly jiggly in the middle once set in fridge it will be set perfectly.

Demoulding

  • Now run a knife along the sides of the mould.
  • Dip it in hot water for the caramel to release.
  • Keep a plate on the mould and invert.
  • Shake a bit for easy demoulding. You can hear a sound when it gets demoulded.
  • Remove the mould.
  • Serve chilled!

Video

Notes

  • Making caramel - Heat sugar in medium flame. Do not stir, just swirl the pan. Do not let the caramel get more dark once it reaches deep amber colour switch off. Use steel or light coloured pan to see the exact color.
  • Coating the moulds - Pour the caramel into moulds immediately. Also swirl the moulds to coat the sides of the moulds.
  • Custard - Make sure the milk is only warm when you add it to egg. Also do not whisk rigorously. Make sure to strain and then pour into moulds.
  • Water Bath - I usually add hot water to the tin while keeping it inside the oven. But to show clearly for video I did it on the table but it was a task to transfer to the oven as the tin was very hot and also we need to take care of custard not being spilled. So add hot water keeping it ovenitself.
  • Baking - I usually bake it without covering. But if your top starts to brown then use a aluminium foil loosely to cover the top to avoid browning. Check at 25 minutes then bake accordingly.
  • Steaming - Add water to the pan, place a steel stand then keep the moulds. Cover them and steam for 30-35 minutes.
  • Chilling - Refrigerating for 6 hours is must. I usually keep it overnight to serve it for next days dessert.
  • Demoulding - Gently run a knife at the sides then dip it in hot water to demould easily.
Nutrition Facts
Caramel Custard Recipe | Creme Caramel Recipe
Amount Per Serving (100 g)
Calories 440 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 193mg64%
Sodium 156mg7%
Potassium 431mg12%
Carbohydrates 70g23%
Sugar 70g78%
Protein 14g28%
Vitamin A 633IU13%
Calcium 326mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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