1,506 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

267 K 4.1/5 (22 reviews)

3 hours 35 min. difficulté

Easy

4.80 €

24 people

5 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (466×) I made it (487×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 24 people, you will need:

1 450 g caster sugar
2 3 litres Milk
3 3 vanillas pod
4 600 g caster sugar
5 18 eggs
Total weight: 4,960 grams

Change to the quantities for:

4 people 8 people 16 people 24 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 45 min.

Resting: 2 hours 10 min.

Cooking: 40 min.

All in all: 3 hours 35 min.

When should you start or finish this recipe?

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 450 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.

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).

Stage 4 - 10 min.

Do this with all the ramekins.

Stage 5 - 10 min.

Pour 3 litres 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.

Stage 6 - 5 min.

Meanwhile pour 600 g caster sugar into a bowl and add 18 eggs. Mix well with a maryse.

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.

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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg

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)

Other recipes you may also like

Chocolate madeleines

Simple and delicious, goes very well with tea or coffee.
March 10^th 2019310 K3.8 1 hour 15 min.

Apple crisps

This is a really simple recipe - there's really not much to do, other than wait while the crisps (or chips for Americans) cook gently in the oven.
April 19^th 201753 K4.5 2 hours 8 min.

Mini cheese and mustard toasts

For an aperitif snack with a difference, try these little toasted slices of baguette topped with cheese and mustard. Easy to make and can be served in a jiffy.
June 28^th 202073 K 25 min.

How to prepare a spring onion

Delicious, young spring onions are a sure sign that spring is well and truly here. They need a particular preparation, but here's how to do it easily.
May 1^st 202270 K 5 min.

Provençal remoulade sauce

The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.
September 18^th 202227 K 9 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.