Recipe courtesy of Alex Guarnaschelli

Creme Caramel

Getting reviews...
I really love dessert. If I dont have something sweet after dinner, my stomach will bother me until I give it a treat of some kind. Caramel is one of my favorite ingredients in dessert. And whats more classic than Creme Caramel? I like this recipe because it is easy to make, it keeps in the refrigerator for a few days and it has a simple, but dramatic, presentation.
  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 55 min
  • Yield: 8 (6-ounce) servings
Share This Recipe



Special equipment:
8 (6-ounce) ramekins
  1. Preheat the oven to 325 degrees F. 
  2. Arrange the ramekins in a roasting pan or baking sheet. 
  3. Using a stainless steel pan, combine the turbinado sugar with the water, swirl to blend and heat until it forms a clear syrup. When the sugar and the water have "melted" together completely, raise the heat and watch as the caramel darkens slightly, amber in color. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside. 
  4. In a bowl, whisk together the eggs, granulated sugar and salt. In a medium pot, over medium heat bring the milk to a gentle simmer. Add the vanilla and pour it slowly over the egg mixture, whisking to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 1/2 inches of water in the bottom of the roasting pan or baking sheet so it makes a "water bath" for the custards as they cook. Put the roasting pan in the center of the oven and bake until they are firm in the center, 45 to 55 minutes. Allow to cool for 30 minutes and then refrigerate until serving. 
  5. When the custards are completely cool, run a knife around the top edge of each ramekin and turn the ramekin upside down on the plate. When you lift it, the caramel at the bottom will pour over the custard and form a delicious pool on the plate, which makes for a fun presentation.

Cook’s Note

If turbinado sugar is unavailable, replace it with granulated sugar.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.