Irresistible Crème Caramel

The good news is this delicious Crème Caramel recipe is vegetarian, nut-free, and, gluten-free. With some substitutions, it can also be sugar-free and keto.

We have been making Crème Caramel for many years; it’s undeniably magical and never lasts long. Its elegant presentation and melt-in-your-mouth texture make it a favorite among dessert enthusiasts. It’s a timeless elegance with irresistible charm!

Whether served as a decadent finale to a fine dining experience or as a comforting treat at home, crème caramel never fails to impress with its luxurious texture and irresistible sweetness. It can be enjoyed on its own or accompanied by fresh berries or a dollop of whipped cream.

This recipe includes a creamy boozy option, which can be replaced with your favorite milk and vanilla extract. It’s equally delicious. However you choose to eat crème caramel, it’s sure to enhance any dining experience.

What’s To Love?

💕 Comforting and satisfying.
💕 It’s a favorite whether you are an amateur or a novice for exquisite desserts!
💕 It tastes as good as it looks.
💕 Perfect treat to satisfy your sweet tooth, especially for keto lovers.
💕 Perfect for entertaining to serve at parties or gatherings.
💕 Once you’ve eaten the crème caramel, you’ll understand why it’s endured throughout the centuries. The moment your spoon breaks through the caramel glaze and sinks into the smooth custard, you’ll be transported to a world of pure bliss.

Have you already tried the Crème Caramel? If so, let us know how it was…we can’t wait to hear all about it!

Crème Caramel Origin

Crème caramel, also known as flan or caramel custard, is a classic dessert that has been delighting taste buds for centuries. Originally hailing from France, crème caramel has since gained popularity worldwide due to its refined flavors and luxurious indulgence.

While the exact date of its creation is unclear, crème caramel became popular in France during the 17th and 18th centuries. The dessert gained widespread popularity due to its simple yet luxurious ingredients and its exquisite taste and texture.

Over time, crème caramel spread beyond France’s borders and became a beloved dessert in many other countries around the world. Despite its international appeal, crème caramel remains a symbol of French culinary expertise and continues to delight diners with its timeless charm.

Crème Caramel Vs Creme Brûlée

Both are similar recipes but very different desserts. Crème caramel is made with a caramelized sugar syrup poured over a custard layer. Crème brûlée has a rich custard base topped with a layer of hard caramel. 

Let’s Talk Ingredients

We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.

• Sugar — use regular white cane sugar for the caramel and golden caster sugar for the creme custard; they dissolve quicker than granulated.
• Water — helps with the caramel process.
• Double Cream — adds extra creaminess and thickness. It is also known as heavy cream in some countries.
• Whole Milk — full-fat milk is best for this recipe because it isn’t watery, and just like cream, it helps with the creaminess and thickness.
• Eggs — use medium to large for this recipe.
• Egg Yolks — use egg yolks from medium-sized to large eggs. Refrigerate the egg whites for another recipe.
• Liqueur — use any creamy liqueur such as Baileys Original or Disaronno Velvet Amaretto White Cream Liqueur.

For more detailed ingredients, see the recipe card.

Customizations

Here are some foodie alternatives should you want to make some changes:

• Dairy — use coconut, almond, soy, or oat milk for a dairy-free version.
• Sugar — an alternative to caramelizing is omitting it, or using a good-quality pure maple syrup. See our sugar substitutes below for other alternatives.
• Liqueur — replace with an equal quantity of milk and 1-2 tsp of vanilla extract.

When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.

If you have made the crème caramel with any customizations, we’d love to hear about it; please message us in the comments.

Best Sugar-Substitutes

Here is a list of sugar substitutes for the crème caramel that have zero impact on blood sugar. Removing refined sugar and alcohol content reduces the carbohydrates to 5g per serving.

▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Pure Via Stevia Liquid Drops — the ingredients are pure stevia. Follow the manufacturer’s recommendation for the amount to use.
▶︎ Yummy Sweet Sweetener — the ingredients are cyclamate, saccharin, acesulfame-k, and sucralose. It is an ideal substitute if you’re allergic to xylitol and erythritol or don’t like the taste of stevia. Use 4-5 scoops, but taste before adding to ramekins.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.

NOTE: The best combinations for crème caramel are to use erythritol, xylitol, swerve, or allulose for the creme custard. We suggest using allulose for the caramel topping because it creates a crisp caramel topping.

Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.

Instructions – Overview

While crème caramel may seem like a dessert reserved for fancy restaurants and skilled pastry chefs, it is surprisingly easy to prepare in your own kitchen. With just a few ingredients and patience, you can enjoy the heavenly taste of homemade crème caramel (more detailed instructions are in the recipe card):

▶︎ To begin, combine the sugar and water for the caramel in a heavy-bottomed saucepan. Place the saucepan over medium heat, then swirl the pan occasionally to help the sugar dissolve. Do not stir with a spoon. Let the mixture cook until it turns a deep amber color. This might take around 10-12 minutes. Keep an eye on it; the sugar can go from caramel to burntish quickly.

▶︎ Once you achieve the desired color, remove the saucepan from the heat and pour the caramel into individual ramekins or a larger mold. Swirl the ramekins to coat the bottoms evenly. Be careful, as the caramel will be extremely hot. Set aside to cool and harden.

▶︎ To make the custard, first preheat your oven to Gas 3, 325°F, 160°C. Then, heat the milk and heavy cream over medium heat in a saucepan until hot but not boiling. Let it cool slightly.

▶︎ Whisk the eggs and sugar in a mixing bowl until well combined and slightly frothy. Alternatively, add them straight to the milk and cream. Whisk the mixture constantly to temper the eggs and prevent them from curdling. Add the liqueur and mix well.

▶︎ Strain the custard mixture through a fine-mesh sieve to remove any potential bits of cooked egg or curdled mixture. Then, pour the custard mixture into the prepared caramel-coated ramekins.

▶︎ Place the filled ramekins in a baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins. This will create a water bath that ensures gentle and even cooking. Carefully transfer the baking dish to the preheated oven and bake for about 45-50 minutes until the custards are set around the edges but still slightly jiggly in the center.

▶︎ Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate them for at least 4 hours or preferably overnight.

For more detailed instructions, notes, and ideas…see the recipe card.

Removing From Ramekins

Run a knife around the edges of each crème caramel to loosen it. Place a serving plate over the top, then gently lift off the ramekin, allowing the caramel sauce to drizzle over the custard. The caramel should release and flow over the custard.

You now have the perfect custard to serve!

Tools You’ll Need

Want to make the best Crème Caramel? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:

• Ramekins
• Saucepan – to cook the custard.
• Mixing Bowl – to combine the sugar, cornstarch, and yolks.
• Hand Mixer – to whisk the ingredients together.
• Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
• Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
• Egg Separator – to separate the whites from the yolks.
• Sieve or a Stick Blender to remove any lumps in the custard.

If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your crème caramel. They’re our go-to for many of our recipes, and we think every budding chef needs them.

Check out our favorite kitchen equipment that we love to use with all our recipes.

Storing

See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.

Pairing

Whether you enjoy it on its own as a light after-dinner treat or as the grand finale to a gourmet meal with fresh cream, it’s guaranteed to impress. Its delicate flavors and luxurious texture make it a dessert destined to become a staple in your culinary repertoire, no matter what you serve with it. Here are our favorite go-to’s what to eat with it:

▶︎ High on our list is a dollop of fresh Whipped Cream; it adds an extra layer of creaminess and provides a pleasing textural contrast.

▶︎ To customize your crème caramel, experiment with different flavorings. Add nutmeg, a pinch of sea salt, coffee, a cinnamon stick, and a lemon or orange zest strip.

▶︎ Add cocoa, cacao powder, or melted chocolate to the custard mixture for a chocolate-flavored crème caramel.

▶︎ Customize your crème caramel with various toppings and garnishes. Fresh berries, a drizzle of chocolate sauce, crushed nuts (like almonds or pistachios), or a dollop of whipped cream can add a delightful touch.

▶︎ What you drink when eating the cake counts, too; it adds a boozy element that complements the caramel creamy texture. Our first choice is Disaronno Velvet Amaretto White Cream Liqueur since that’s what we use in the ingredients.

▶︎ If liqueur isn’t your thing, a rich, dark roast coffee goes wonderfully with the creamy and sweet flavors. The coffee’s slight bitterness complements the sweetness, creating a balance. You can also indulge in a cup of Earl Gray Tea.

More Recipes

Here are some other creamy-rich recipes that we think you might also like:

⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]

FAQ’s & Troubleshooting

By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Crème Caramel every time.

Your Questions Matter

Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.

For food safety top tips, check out USDA.gov.