Crème caramel
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Heat oven to 325°F. Cook caramel sugar and water in a saucepan to amber; do not touch or taste hot syrup; divide among eight heat-safe ramekins.
- Step 2
Follow the recipe
Whisk eggs, yolks and custard sugar gently, then add warm milk and vanilla without scrambling; strain into ramekins.
- Step 3
Follow the recipe
Place in a roasting pan with hot water halfway up sides and bake 35–45 minutes until custards reach 160°F and are set.
- Step 4
Follow the recipe
Cool promptly and refrigerate at least 3 hours before unmolding; total includes chilling. Handle hot water carefully.
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Cookware for this recipe
Start with what you already own. These are suggested tools, not personally tested recommendations.
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Mixing bowl
Use an existing food-safe bowl.
Amazon option: OXO Good Grips Stainless Steel Mixing Bowls, 3-Piece Set
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Oven mitts
Use intact heat-protective mitts you already own.
Amazon option: KitchenAid Ribbed Soft Silicone Oven Mitts, 2-Pack
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Oven-safe ramekins
Use small oven-safe dishes you already own.
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
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Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.