Classic French Crème au Caramel
A silky, classic French crème caramel provides an elegant and impressive dessert presentation.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 325 F and begin boiling water for a water bath.
-
In a saucepan, combine 1 cup sugar, lemon juice, and 2 tsp water; heat over medium-low heat, stirring until deep brown (6-8 minutes).
-
Divide caramel evenly among 4-5 (6-ounce) ramekins, swirling to coat bottoms and sides.
-
Heat milk and heavy cream in a separate saucepan until hot but not boiling.
-
In a large bowl, whisk eggs, egg yolks, and 1/2 cup sugar.
-
Slowly whisk the hot milk into the egg mixture, then add salt and vanilla extract.
-
Pour custard over the caramel in each ramekin.
-
Place ramekins in a roasting pan, then carefully add boiling water to the pan without splashing into ramekins.
-
Bake for 20-25 minutes until custard is set but still jiggles slightly.
-
Remove ramekins from roasting pan, cool, then wrap and refrigerate for 3-24 hours.
-
Loosen custard edges with a knife, invert onto a plate, and serve.