- Credit: ChefSteps

The Ultimate Dinner Party Menu: The Best Crème Caramel Recipe Ever

A smooth, classic French dessert, that will soon be every guest's favourite!

1y ago
Crème Caramel

A creamy, egg-custard flan topped with smooth and syrupy caramel.


  • 4 large eggs
  • 1/2 cup granulated sugar
  • 2 cups milk
  • 2 tsp vanilla essence
  • 6 tbsp caster sugar
  • 2 pinches of salt
  • 1/2 tsp lemon juice
  • 1 knob of butter
  • 1/3 cup water
  • 1/2 cup of seasonal berries (to garnish)
  • 2 sprigs of mint (to garnish)


Caramel Preparation

  1. Add a 1/3 cup of water to 6 tbsp of caster sugar in a large pan at medium heat. Stir mixture until all the sugar is fully dissolved.
  2. Add 1/2 tsp of lemon juice and a pinch of salt to the dissolved sugar mixture.
  3. Leave mixture to caramelise at medium heat, until it turns light brown.
  4. Once mixture begins to caramelise, add one knob of butter, and 1 tsp of vanilla essence, and stir.
  5. Once all ingredients are fully stirred into the mixture, turn off the heat.
  6. Pour the caramel into the base of a large ramekin, before the mixture begins to cool and harden.

Custard Preparation

  1. Add 6 large eggs, 1/2 cup granulated sugar, 1 tsp vanilla essence, and a pinch of salt to a blender.
  2. Blend together all the ingredients for approximately 30 seconds, or until all the ingredients appear combined.
  3. Add milk to the mixture and blend again.
  4. Once all the ingredients have been blended, remove the top layer of foam from the mixture.
  5. Pour the mixture through a fine mesh sieve, and into a bowl.
  6. Pour the mixture into the caramel-based ramekin.
  7. Fill a large dish with boiling-hot water until a quarter of the dish is filled.
  8. Place the prepared ramekin in the hot water bath.
  9. Bake in a preheated oven at 160°C for 40-55 minutes.
  10. Remove ramekin from the water bath, and allow to cool at room temperature for approximately 30 minutes.
  11. Refrigerate the cooled ramekin for 6 hours or overnight.
  12. Knife around the edges of the ramekin and flip upside down on a flat dish to reveal set crème caramel.
  13. Garnish with mint and seasonal berries.
  14. Serve.

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