Creme Caramel
Creme Caramel
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Creme Caramel

25 MIN
40 MIN
Choix sain





  1. Preheat the oven to 180 °C (350 °F).


  1. In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.


  1. Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
  2. Prepare a water bath by laying a towel in the bottom of large baking dish. Place the ramekins in the dish and fill halfway up with simmering water. Bake for about 40 minutes. The water should never boil.
  3. Remove from the oven and water. Cool. Refrigerate. Run the blade of a knife around the ramekins, invert and serve very cold.


  1. Excellent recipe. One hint, I add one spoon of coffee to balance the sweetness of the Caramel. Try it and you might love it the same way I do.

  2. great recipe. if you're having trouble with the caramel: make sure you turn it up to a high heat and let the sugar dissolve until the sugar dissolves, then turn down a smidge and let it continue to boil till you get the color. if you're having trouble with the custard part: you have to temper the eggs. you can't just pour hot milk into them they will cook. slowly pour about half the mixture in while whisking constantly, then you can pour the rest in.

  3. It looks awsome and is soooo YUMMY!!!!!

  4. This is the first time I made caramel pudding. Followed the recipe and turned out perfectly. Not too sweet too, because it is not using condensed milk. My husband who is usually a picky dessert eater too loved it and wanted more,

  5. This is a great recipe and tastes light and delicious! I really appreciate not needing to have cream.

  6. Can you tell me why it blackens on top? This is the second time I've made it. And this has happened both times.

  7. I'm not too sure what I have done wrong for the end result to turn out bad. I tried three times to make the caramel and it just turned out like snow and clumpy and then did it again and had to add at least another 3-4 tablespoons of water. The custard turned out too scrambly as I think the temperature of my oven 180 degrees (as per the recipe) was too hot and burnt the top even though I followed the recipe to a T and placed the dish in the middle of the oven. I can't do this recipe again.

  8. love it! fairly easy to make, light and delicious!

  9. It should say the the milk should not only be hot but almost at the boiling state. Also in order for the eggs not to cook you have to pour very slowly and wish away. Other recipes are clearer than this one.

  10. I made this for a friend who son is a restauranteur and she eats in many good restaurants and she said it was the best ever. Praise indeed, it really was delicious

  11. Simple, easy recipe. I'll keep this one for next time I want to make creme caramel.

  12. A nice lighter desert. A big hit with family.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.