My tested formula

Yield: 6 individual moulds.

These are the quantities and process choices for this recipe.

  • Caramel: 120 g sugar and 30 g water
  • 500 g whole milk
  • 1 vanilla pod or vanilla to taste
  • 3 whole eggs
  • 2 egg yolks
  • 90 g sugar

Method

  • Cook sugar and water to an amber caramel and divide immediately among heatproof moulds.
  • Heat milk with vanilla; mix eggs, yolks and sugar without whipping.
  • Temper with hot milk, strain and skim bubbles, then pour over the set caramel.
  • Bake in a hot-water bath at 150°C / 302°F until the edges are set and centres retain a gentle wobble, roughly 30–40 minutes depending on mould size.
  • Chill fully, loosen the edge and invert so the caramel sauce releases.

How I define this recipe

Crème caramel is a gently baked custard set over caramel and unmoulded so dissolved caramel becomes the sauce. Unlike crème brûlée, its caramel is beneath the custard during baking and liquid at service.

What I watch closely

  • Stop caramel before bitterness dominates.
  • Avoid incorporating air into the custard.
  • Keep the water bath below a violent boil.
  • Chill completely before unmoulding.