Crème caramel


Crème caramel
Crème caramel (upside-down caramel cream) is a classic of bistro cuisine. The vanilla cream is made with eggs, cooked in a dish with a layer of caramel in the bottom, and placed in a bain-marie. It's traditionally served turned out so that the liquid caramel runs down over the cream.
202,3854.2/5 for 19 ratings
Grade this recipe:

Last modified on: February 21th 2011

For 8 people, you will need:

Change those ingredients for: 4 people 8 people 16 people 24 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
43 min.2 hours 10 min.40 min.3 hours 33 min.
Keeping: Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 15 min.
Crème caramel : Photo of step #1
Prepare a light caramel with 150 g caster sugar.

Please note: It's important that the caramel should be light and not dark as it will continue cooking during the rest of the process, and so risk becoming overcooked and bitter.

Stage 2 - 2 min.
Crème caramel : Photo of step #2
Pour a little liquid caramel into the bottom of a ramekin...

Stage 3 - 1 min.
Crème caramel : Photo of step #3
... and turn the ramekin so that the caramel coats the base and sides. Pour any excess back into the pan (don't worry for now if there are dribbles around the top of the dish).

Warning: This is a tricky moment, and liquid caramel is burning hot and very dangerous. It is wise to keep young children well clear, and to protect your hands with oven gloves while handling the ramekins (not like I am doing in the photos).

Stage 4 - 10 min.
Crème caramel : Photo of step #4
Do this with all the ramekins.

Stage 5 - 10 min.
Crème caramel : Photo of step #5
Pour 1 litre milk into a pan with 1 vanilla pod, scraped to remove the small black seeds inside, and bring to the boil over medium heat.

Preheat oven to 180°C (360°F), and boil a kettle (or large pan) of water.

Stage 6 - 5 min.
Crème caramel : Photo of step #6
Meanwhile pour 200 g caster sugar into a bowl and add 6 eggs. Mix well with a maryse.

Pour the boiling milk over, and beat to mix.

Stage 7 - 10 min.
Crème caramel : Photo of step #7
Pour the mixture through a strainer, preferably over a high-sided container, to remove the bits of vanilla pod.

Leave to rest 10 minutes, then skim off any foam that forms on the surface.

Stage 8 - 40 min.
Crème caramel : Photo of step #8
Place the ramekins in a large, deep baking sheet, then fill them with cream and put in the oven. Pour boiling water into the tray, then close the oven door and leave to cook around 40 minutes.

Stage 9 - 2 hours
Crème caramel : Photo of step #9
Check that the creams are cooked, like testing a cake, then remove from the oven and leave at least an hour to cool to room temperature.

Then refrigerate overnight.

Stage 10
Crème caramel : Photo of step #10
Serve by turning out onto dessert plates or dishes. Overnight the caramel will have liquified, and will now run down over the cream.

Remove from the fridge an hour before serving if possible so that the cream is not too cold.

Remarks

You will notice that this cream uses whole eggs. This makes it firmer than the cream used for crème brulée for example, so that it can be turned out easily.

If you make this dessert for your children or grandchildren, you'll find there's no more talk of desserts from packet mixes.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,630 Kcal or 11,011 Kj88 gr386 gr82 gr
131 %34 %36 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
159 Kcal or 666 Kj5 gr23 gr5 gr
8 %2 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
329 Kcal or 1,377 Kj11 gr48 gr10 gr
16 %4 %5 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: How to heat milk without it catching on the bottom of the pan, Pan-baked hash brown (Hash-brown casserole), Dublin fruit scones, Gougères, Potato gratin, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Toffee apple upside-down cake, Chocolate cream with a crunch, irish coffee mousse, Apple Tatin Terrine, Blackberry and almond fondant tart, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Old style brioche, Pistachio shortbread biscuits, Koulibiak in pie dish, Pistachio custard tart, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Lemon Confectioner's Custard, Fruit salad, Rice pudding with fruit and nuts, How to use a vanilla pod effectively, ... All

Other recipes you may also like

[Crème brulée]
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
185,633 74.3/5 for 7 ratings 4 hours 38 min.
[Coconut tuiles]
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .
103,4334.8/5 for 4 ratings 1 hour 12 min.
[Coconut-vanilla cream for Elsa ]
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
70,0863.8/5 for 17 ratings 4 hours 58 min.
[Beetroot and cream cheese verrines]
Beetroot and cream cheese verrines
Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.
24,0555/5 for 13 ratings 2 hours 46 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
72,3975/5 for 1 ratings 53 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page