Classic Baked Caramel Custard

Baked caramel custard, known in France as crème caramel, rests on a glossy layer of burnt sugar that turns into a silky sauce when unmolded. Gentle water-bath baking keeps the vanilla-scented custard tender and quivering.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 310 cal
• 8g protein
• 38g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 2 large egg yolks
• 2 tsp vanilla extract
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 325°F and place a kettle of water on to boil for the water bath. Set six 6-ounce ramekins in a deep roasting pan.
2. 2Combine the granulated sugar and water in a heavy saucepan over medium heat. Swirl the pan gently without stirring until the sugar dissolves and the mixture turns a deep amber caramel, about 8 to 10 minutes; watch closely so it does not burn.
3. 3Immediately divide the hot caramel among the ramekins, tilting each one so the caramel coats the bottom evenly. Let the caramel cool and harden while you prepare the custard.
4. 4In a medium saucepan, warm the whole milk and heavy cream together over medium-low heat until steam rises and small bubbles form at the edges; do not let it boil. Remove from heat.
5. 5In a large bowl, whisk the eggs, egg yolks, vanilla extract, and salt until smooth and pale. Slowly stream the warm milk mixture into the eggs while whisking constantly to temper without scrambling.
6. 6Strain the custard through a fine-mesh sieve into a pitcher to remove any bits of cooked egg. Pour the strained custard evenly over the set caramel in each ramekin.
7. 7Carefully pour the hot water from the kettle into the roasting pan until it reaches halfway up the sides of the ramekins. Cover the pan loosely with foil.
8. 8Bake until the custards are just set at the edges but still have a slight jiggle in the center, 35 to 45 minutes. Remove the ramekins from the water bath and cool on a wire rack for 30 minutes.
9. 9Cover and refrigerate at least 4 hours or overnight until fully chilled and firm. To serve, run a thin knife the edge of each ramekin, invert onto a plate, and let the bitter-sweet caramel sauce cascade over the silky custard.