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.
262 K 4.1/5 (22 reviews)
3 hours 35 min.
Easy
24 people
5 IngredientsLast modified on: February 21th 2011
For 24 people, you will need:
- 1
15.8 oz caster sugar - 2
6 lb + 9.6 oz Milk - 3
3 vanillas pod - 4 1 lb + 5.1 oz caster sugar
- 5
18 eggs
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 2 hours 10 min.
Cooking: 40 min.
All in all: 3 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Prepare a light caramel with 15.8 oz 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.
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.
Pour a little liquid caramel into the bottom of a ramekin...
Stage 3 - 1 min.
... 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).
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.
Do this with all the ramekins.
Stage 5 - 10 min.
Pour 6 lb + 9.6 oz Milk into a pan with 3 vanillas 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.
Preheat oven to 180°C (360°F), and boil a kettle (or large pan) of water.
Stage 6 - 5 min.
Meanwhile pour 1 lb + 5.1 oz caster sugar into a bowl and add 18 eggs. Mix well with a maryse.
Pour the boiling milk over, and beat to mix.
Pour the boiling milk over, and beat to mix.
Stage 7 - 10 min.
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.
Leave to rest 10 minutes, then skim off any foam that forms on the surface.
Stage 8 - 40 min.
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
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.
Then refrigerate overnight.
Stage 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.
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.
If you make this dessert for your children or grandchildren, you'll find there's no more talk of desserts from packet mixes.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 1,160 RDI=110 % | 240 RDI=40 % | 7,890 RDI=390 % | 33,030 RDI: 390 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 4 RDI=1 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 10 RDI=4 % | 50 RDI=5 % | 10 RDI=2 % | 330 RDI=20 % | 1,380 RDI: 20 % |
How much will it cost?
- For 24 people : 14.35 €
- Per person : 0.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Milk
Like these other recipes: Lime crémeux, Polpete, Crème brulée, Chocolate eclairs, Chocolate eclairs, ... See them all 60
Caster sugar
Like these other recipes: Apricot and pistachio clafoutis, Liège waffles, Real custard sauce (crème anglaise), Kouign-amann brioche, Lemon and lime custard tart, ... See them all 356
Egg
Like these other recipes: Apple and almond cake, Toasted-flour biscuits, Sushi, Eggs in brioche nests, Almonds pyramids, ... See them all 233
Vanilla pod
Like these other recipes: Pistachio confectioner's custard, Little vanilla, clementine and chestnut verrines, Chocolate and vanilla crème brûlée, Mulled apple juice, Rice pudding with fruit and nuts, ... See them all 35
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020320 K5 2 hours 25 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011326 K 14 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013497 K5 50 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020526 K 44.2 14 hours 30 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018419 K 15 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.