Microwave Jar-Baked Creme Caramel is one of my Jar-Baked Desserts that is as delicious and indulgent as can be, a dessert cooked in just a few minutes in the microwave.
It’s known that the original creme caramel recipe requires long cooking times in the traditional oven. Besides having prepared the Creme Caramel with Instant Pot which perhaps resembles the original version more, I decided to create the jar-baked creme caramel, to have this super dessert ready in really just a few minutes in the microwave.
Whole eggs and yolks, whole milk, sugar, and caramel, these are the basic ingredients of creme caramel. However, in my version, after 2 semi-failed attempts, I had to eliminate the extra yolks to avoid the creme caramel tasting too much like egg. As you know, jar baking amplifies flavors and aromas, which is why I decided to use only whole eggs, thus obtaining a perfect spoon dessert.
I certainly know that thanks to theMicrowave Jar Baking Technique I can prepare desserts that maintain the flavors and tastes of the past, those that make you feel at “grandma’s house”.
This recipe is added to my Jar Baking Menu Ideas, all easy and tasty, which embrace different diets and therefore satisfy every palate!
Don’t miss the Microwave Recipes and Air Fryer Recipes.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
Shopping List for Jar-Baked Pudding
- 1 2/3 cups whole fresh milk
- 1 Vanilla bean
- 2 Very fresh whole eggs
- 3 tbsp Superfine sugar
- 4 tbsp Caramel
What You Need for Jar Baking
- 4 Jars thin gasket of 13 oz
- 2 Bowls
- 1 Microwave oven
How to Make Jar-Baked Creme Caramel
Pour the milk into a glass bowl. Add the vanilla bean, split open with a knife, and stir. Place the bowl with the milk in the microwave and heat it for about 4 minutes at medium power.
Meanwhile, crack the eggs into a bowl and add the sugar. Mix the eggs well, being careful not to incorporate air and dissolve the sugar thoroughly. Strain the warm milk into the eggs using a fine-mesh sieve. Mix again.
Pour a tablespoon of caramel into the bottom of a jar and spread it well. With the help of a ladle, pour the creme caramel base, being careful not to fill the jar more than halfway. Clean the edge of the jar, close, and latch. Set the microwave to half the tested power (I use 350 watts), insert the jar, and start cooking for about 3 minutes or until the creme caramel begins to boil. Turn off the microwave, remove the jar, and let it rest closed for about 10-15 minutes.
While the first jar is resting and completing its cooking, proceed with the other jar*.
Once all the jars of creme caramel have rested, gently pull the gasket, allowing air to slowly enter. Now unlatch, remove the gasket, and cover with the lid.
Once at room temperature, the jar-baked creme caramel is ready to be put in the fridge, where it should cool and set for about 4 hours. Invert the creme caramel onto a plate and serve!For a perfect jar-baked creme caramel: Pour the mixture over the caramel just as you’re ready to bake the jar, so the liquid won’t dissolve the caramel. Cooking times may vary; the temperature of the milk can delay or hasten boiling. You just need to stop cooking as soon as the creme caramel starts to boil. The creme caramel, in the glass jar, without a vacuum, keeps in the fridge for 4-5 days. If you want the creme caramel to last 10 days, don’t let it vent, but note that pulling the gaskets cold ruins them faster.
Creme caramel with cream in jar baking
Halve the milk and add the same weight of fresh liquid cream
Orange creme caramel in a jar
Add a grated orange zest to the milk.
How to Store Jar-Baked Creme Caramel
The jar-baked creme caramel keeps for a week in the fridge thanks to the vacuum seal.
