The classic dessert is known by many names and is enjoyed worldwide. It’s a favorite of mine and one I just started making. It is rich, creamy, sweet, and has a delightful caramel flavor. This dessert intimidated me so much that I only ate it once my mom made it for me growing up. However, I was able to master my mom’s easy recipe from a friend, and I am happy to report that it is now easy for me. This French Creme Caramel recipe will make you feel like an expert in the kitchen. Best part? It all comes together quickly in a blender.

How to make French Creme Caramel

I used to be terrified of the word “water bath” before making this. I didn’t want to do it because it seemed too complicated. It was just boiling water in a saucepan. It’s not too tricky. Let me show you the steps.

  • Make the caramel first by adding the sugar to the pot. You should not let the sugar touch the sides. Next, pour the water slowly over it. Leave it alone! Do not stir the mixture or move it around. Do not stir the sugar. It will crystallize and become solid.
  • Turn the heat to medium-high and let the sugar melt. The sugar will then start bubbling. It should bubble for approximately 7-10 minutes. Keep it close at hand and watch for any changes in color, such as amber or orange. Caramelization has begun, and you can move the pot around by swirling it.
  • It will take about a minute for it to turn dark orange. Once it does, please remove it from the bowl and continue swirling it to achieve an even color. Pour it into a cake pan. Then mix it around to cover the entire base. You must be careful when handling the caramel as it will quickly heat up in the pan.
  • The next step is to make the custard. Add the milk, eggs, and condensed milk into a blender. Blend for about 30 seconds.
  • Place the caramel on top of the custard.
  • Put the pan in a large ovenproof dish. Add boiling water to the pan’s edge. Now you have your water bath ready.
  • Bake at 325 F for 45-50 minutes.
  • Let it cool to room temperature, then place it in the refrigerator for at least four hours or overnight.
  • Run a knife across the pan to avoid cutting the custard. Place a plate with an edge over the pan and breathe in.

How to make Creme Caramel perfect

This French creme caramel recipe can be challenging to master. Knowing when it should be taken out of the oven is essential. The creme caramel that is overbaked will taste like eggs. It will also develop holes around the edges and have a strange texture. Perfectly baked creme caramel will have perfect edges and no gaps. This is how you can tell it’s ready.

  • Do not rely on the baking times of 45-50 minutes. You should test it after about 38-40 minutes of baking.
  • This is done by shaking the pan. It’s not ready if it ripples like liquid, water, or both. It should jiggle like set jelly.
  • A knife can be inserted in the middle. If it comes out with clumps, it is still being prepared. It should come out semi-clean, with some streaks.
  • Once done, please remove it from the oven and let it cool in the water bath. The residual heat will continue the cooking process.

Ingredients

The caramel

    • ▢ 1.5 cups granulated Sugar
    • ▢ 1/2 cup water

Custard recipe:

    • ▢ Eight eggs
    • ▢ Two cans sweetened condensed Milk 2×300 ml cans
    • ▢ 600 ml of whole milk will fill the same condensed milk containers
    • ▢ 1 tsp vanilla extract

Instructions

    • Pre-heat oven to 325 F
    • Add the sugar to the pot, but don’t touch the edges. Then pour the water over it. It is essential to avoid stirring the caramel or moving it around. Please keep your eyes on it and stay close to it.
    • Let it boil on medium heat for about 10 minutes. Once it has reached boiling, let it cool down and wait until the color changes. This process should take approximately 10 minutes. Then, swirl the pan until it turns dark orange.
    • Take it off the heat, and pour it into a cake pan. Cover the entire base with the batter by moving the pan around as the pan gets hot.
    • The eggs, condensed and whole milk are then blended to make the custard. If you have a small blender, make two batches of the custard (half each batch).
    • Place the custard over the caramel, which has now solidified. Continue to bake until the custard is set.
    • Add boiling water to the pan by placing it in a larger baking pan.
    • Bake for 45-50 minutes. You can check the custard after 38 minutes by gently jiggling it. It should not ripple like water if it isn’t ready. It should shake like jelly. A knife can be inserted in the middle. You should get a clean result with only a few streaks and not too many clumps.
    • It can be taken out and allowed to cool in the water bath.
    • It should be kept in the refrigerator for at least four hours or overnight.
    • Place a knife on the pan’s edge to avoid cutting into the custard.
    • Flip the pan over and place a plate with an elevated edge.