Crème Caramel Recipe
This Crème Caramel recipe is a timeless French dessert featuring silky vanilla custard topped with a rich amber caramel sauce that melts into a glossy finish when inverted. Elegant, smooth, and delicately sweet, it is one of the most beloved custard desserts in classic European baking. Featured on Flour Power and created by host Jessica McGovern, this recipe delivers a restaurant-quality dessert that is surprisingly simple to recreate at home.
Each spoonful combines creamy custard with deep caramel notes, making it a perfect dessert for dinner parties, holidays, or refined everyday baking.
The Inspiration
Crème Caramel, also known as flan in many cultures, is a classic custard dessert with French origins that has become popular worldwide due to its simplicity and elegance. The dessert is defined by its smooth baked custard base and its signature layer of liquid caramel that forms a sauce once the dessert is turned out of its mold.
On Flour Power, Jessica McGovern showcases traditional desserts that rely on fundamental baking techniques and simple ingredients to create luxurious results. This Crème Caramel recipe reflects that approach by transforming milk, eggs, sugar, and vanilla into a refined dessert with minimal ingredients and maximum flavor.
This dessert is often associated with elegant European dining, but it is also a staple in home kitchens around the world because of its simplicity and make-ahead convenience. Once chilled, it unmolds beautifully and serves as an impressive centerpiece dessert for guests.
Ingredients
- 1 1/3 cups (320 ml) sugar, divided
- ½ cup (120 ml) water
- 1 ½ cups (350 ml) milk
- 1 cup (240 ml) heavy cream
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 2 eggs
- 3 egg yolks
- 1/8 teaspoon (.75 ml) salt
Method
- Let’s get baking!
- Preheat the oven to 285 F (140 C).
- In a saucepan, add 2/3 cup (160 ml) sugar and water.
- Cook, boiling, until mixture is reduced and amber in colour.
- Divide sugar mixture into ramekins and let cool.
- Place ramekins in a baking tray filled with a few inches of water.
- Add milk, cream, and vanilla to a separate saucepan.
- Cook over low to scald milk.
- In a separate bowl, whisk together eggs, egg yolks, remaining sugar, and salt.
- Gradually add milk mixture to egg mixture and whisk to incorporate.
- Strain.
- Divide into ramekins, leaving a ½-inch (1.25 cm) space at the top.
- Bake for 40-45 minutes, or until slightly wiggly but not runny.
- Remove and let cool completely.
- To serve, run a small knife around the edges of the ramekins and flip over onto plates to release crème caramel.
- Share.
Serving Suggestions
Crème Caramel is best served chilled and unmolded just before serving so the caramel sauce remains glossy and fluid. It is an excellent dessert for dinner parties, holiday meals, romantic dinners, and elegant entertaining where a light but luxurious dessert is desired.
Serve with fresh berries, a sprig of mint, or a light dusting of citrus zest for a refreshing contrast to the rich custard. It also pairs beautifully with espresso, cappuccino, dessert wines, or sparkling beverages.
For presentation, serve on simple white or neutral-colored plates to highlight the golden caramel sauce as it flows over the custard. Crème Caramel works especially well as a make-ahead dessert since it can be chilled in advance and unmolded right before serving.
Final Thoughts
This Crème Caramel recipe is a perfect example of how simple ingredients can be transformed into a refined and elegant dessert through careful technique. The smooth vanilla custard combined with rich amber caramel creates a dessert that is both comforting and sophisticated.
Featured on Flour Power and created by host Jessica McGovern, this recipe highlights the beauty of classic French desserts that rely on precision, patience, and timeless flavor combinations.
Whether you are preparing it for guests or enjoying it as a personal treat, Crème Caramel delivers a silky, satisfying finish that never goes out of style.