Crème Caramel - My Favorite Dessert!
Hello friends, Crème Caramel is such an amazing dessert when made to perfection! I am going to share with you how I make my favorite dessert. Once you have tasted it, it is sooo good, it's impossible to resist. The creaminess and rich caramel make this dessert Heavenly!
Recipe Video
Ingredients
The Caramel:
- ½ cup Sugar
- ¼ cup Water
The Custard:
- 4 Whole Eggs
- ½ cup Sugar or ¼ Sugar and 2 ounces White Chocolate
- 12 ounces Whole Milk
- 12 ounces Heavy Whipping Cream
- 1 pinch Salt
- 1 tablespoon Pure Tahitian Vanilla
Instructions
Preheat Oven to 275°F / 135°C
Spray 4 ramekins (6 to 8 ounces) with a very light coating of non-stick spray
Make the Caramel:
- Mix the sugar and water in a glass bowl until the sugar has dissolved. Add to a saucepan, heat the sugar and water on medium to low heat. The sugar will start to turn a light golden brown (approximately 10 to 12 minutes, be careful, because it will burn very quickly). As soon as it turns a dark golden brown Mahogany color), turn off the heat immediately and CAREFULLY add about 2 tablespoons water to stop the cooking process.
- Pour into 4 individual custard cups. Tilt the cups to coat bottom thinly and evenly. Cool in the refrigerator 30 minutes or 15 minutes in freezer until caramel is hard.
Make the Custard:
- In a sauce pan, heat the cream and milk to a boiling point (BUT NOT ROLLING BOIL) Add the sugar and mix to melt.
- In a large glass bowl, mix the eggs salt and vanilla with a fork, do not use a Wisk it will create air bubbles. Add the hot milk and cream in a thin, steady stream and pour into each caramelized mold.
- Set custard cups in a hot water bath, up to 3/4" from the top rim of the cups. Bake for 1hour. Take them out of the oven and when cold enough to handle remove them from the hot water and let them get to room temp for at least 3 to 4 hours. When room temperature, refrigerate at least 6 hours (much better 24 hours).
- To un-mold, using a small knife or your finger to gently slide the edge of each custard cup to loosen. Place an inverted plate over each cup, turn the cup and plate upright and carefully lift the cup to see if the custard mold has loosened.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Chef Jean, how large can you go up on the ramekins? Do they have to be small? Thank you!
Max 8 ounces! 😊
My absolute favorite dessert. I will try to make it this weekend and if it comes out half as nice as Chef’s, I will call it a success!
I know I can increase/decrease the amounts by using the recipe tool but please, please tell us how to calculate it on our own. It is one of those things Chef mentioned in the video but didn’t get around to doing.
I thank you all for these wonderful recipes and for all the hard work you put into producing them.
Ok Ted, it’s really simple. You need one egg per serving which is 6 to 8 ounces. The rest is really easy to calculate. Sugar and vanilla are really up to you but use the recipe above as a guideline! 😊👍
Love to watch your cooking show every Thursday. Learn a lot from your cooking technic.
Thank you very much. More power to you
Hi Jean Pierre, is it possible to freeze this recipe?
Unfortunately, you cannot freeze a custard! 😊
Super great thank u v much for sharing us…wish u a lot of health energy and always to have fun
I am nt cooking but mostly enjoying it s realaxing for me…maybe longtime ago when I was 18,now I m 58, and needed some one to teach how to cook,after eating just choclate for a week, no one was there
Thank u v v much..
But this Cream Caramel definitly ll try…
Super great thank u v much for sharing us…wish u a lot of health energy and always to have fun
I am nt cooking but mostly enjoying it s realaxing for me…maybe longtime ago when I was 18,now I m 58, and needed some one to teach how to cook,after eating just choclate for a week, no one was there
Thank u v v much..
But this Cream Caramel definitly ll try…
Super great thank u v much for sharing us…wish u a lot of health energy and always to have fun
I am nt cooking but mostly enjoying it s realaxing for me…maybe longtime ago when I was 18,now I m 58, and needed some one to teach how to cook,after eating just choclate for a week, no one was there
Thank u v v much..
But this Cream Caramel definitly ll try…
Thank you! Godspeed! 😊