Professional reference formula

Yield: 6 individual moulds.

This formula is external professional evidence.

  • 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.

Professional identity

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.

Critical controls

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

Evidence status

external_evidence; no Tanya-specific practice is implied.