The creamy homemade crème caramel is one of those desserts that instantly recall the flavors of the past: simple but capable of surprising with every spoonful.
It’s a dessert I hadn’t made in a while, but it came back to mind thanks to a dear friend who gave me this recipe years ago. As soon as I remade it, it was impossible not to fall in love again: soft, velvety and with that golden caramel that slowly slides over it, making it truly irresistible.
Unlike other spoon desserts, no gelatin is needed here: the eggs give the mixture its delicate texture, while the bain-marie baking keeps it creamy and perfect, just like the old-fashioned ones.
It’s the ideal dessert to prepare when you want to bring something simple yet elegant to the table, able to win everyone over at the first taste.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 16 crème caramels
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
Ingredients
To make homemade crème caramel you need just a few simple ingredients, the kind we often already have in the kitchen. That’s why it’s a perfect dessert even when you’re short on time but want to serve something tasty and authentic.
- 4 1/4 cups whole UHT milk (whole, long-life (UHT))
- 8 eggs
- 9 tablespoons sugar
- 1 packet vanillin powder (or vanilla extract/vanilla flavoring)
- 1 1/4 cups sugar (for the caramel)
Tools
You don’t need special tools to prepare homemade crème caramel, just some everyday kitchen utensils. A few items are enough to achieve a perfect and creamy result.
- 1 Bowl
- 1 Hand mixer
- 16 Molds
Preparation
For the best result I recommend using stainless steel molds, which help distribute heat more evenly during baking. I, not having them on hand, used disposable aluminum molds and the result was still excellent, so you can comfortably use those too.
Put the sugar in a small saucepan and let it melt over medium heat without stirring, moving the pan only slightly. When it reaches a nice golden color, pour it immediately into the molds, distributing it on the bottom.
In a bowl, beat the whole eggs with the sugar using a whisk, mixing gently without incorporating too much air. The mixture should not become frothy. Then add the vanillin powder or the vanilla flavoring.
Add the milk at room temperature, pouring it in a thin stream while stirring gently to obtain a smooth, homogeneous mixture.
Using a ladle, gently pour the mixture into the molds, over the caramel which by now has solidified.
Place them in a larger baking pan and fill it with water up to about half the height of the molds.
Bake in the oven at 320°F for about 40-50 minutes, until the crème caramel is set but still slightly soft in the center. Once cooked, let it cool completely at room temperature, then transfer the molds to the refrigerator for at least 3 hours.
FINAL NOTES
To unmold, run a knife blade along the edges and gently invert onto a plate: the caramel will slide over the top creating that irresistible sauce.
For a perfect result, pay attention to the baking: the oven should not be too hot and the water in the bain-marie should reach at least halfway up the molds, without ever boiling. The crème caramel must cook gently, without “boiling” vigorously, otherwise it risks becoming sticky or full of bubbles.
A good crème caramel should have a soft but compact texture, smooth and velvety. It will be ready when the surface appears slightly golden and, when touched gently, it offers a slight resistance.
Remember that it will continue to thicken as it cools, so it’s important not to overcook it.
If you want to flavor it, you can warm the milk (without bringing it to a boil) and let a strip of lemon or orange zest infuse for an even more delicate aroma.
Frequently Asked Questions
Here are some answers to the most common doubts to achieve a perfect, creamy crème caramel without mistakes.
Why does the crème caramel have small holes in the custard?
This happens when the baking is too intense: the oven is too hot or the water in the bain-marie starts to boil. In this way the mixture “boils” and the classic bubbles form.
To avoid this, bake at 320°F and make sure the water stays hot but never boils. If necessary, you can add a little cold water during baking to lower the temperature.How can I tell if the crème caramel is cooked?
The crème caramel is ready when the surface looks slightly golden and, when touched gently, offers a slight resistance. It should be set but still soft in the center, as it will continue to thicken while cooling.
