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. Absolutely, unbelievably DELICIOUS! The first time I made this (was also the first time I'd made creme caramel - can't even count the number of times I've eaten it!) it simply BLEW MY LITTLE MIND! I've made it more than a half dozen times in the past few months and don't even need to refer to the recipe anymore. I do have to say that for some reason it takes a LOT longer in my oven than 40 minutes - at least twice as long - so I've started baking them at 400, not 350

  2. This is the worse Creme Caramel I have ever made. I decided to try it due to no additional egg yolks but it made for a strange texture. It does not have the richness that is customary in a great Creme Caramel.

  3. I regularly make creme caramel, but this recipe really neglects what I consider crucial parts of making a good custard. It doesn’t mention the heat to make the caramel (medium), or that it shouldn’t be stirred, or that the milk should specifically be scalding, or that the eggs should be tempered, or that the custard should be strained, or that it should be baked covered. Also never seen a recipe call for just 3 eggs and no separate yolks.

  4. Best ever caramel recipe. I have made it at least 10 times by now. Every time it comes perfect, light and soft. Whoever is struggling with caramel, trick is you should never stir it. Just leave it in low flame and just rotate the pan if needed. Stirring makes lumps

  5. Simple, easy and delicious. tnx a lot

  6. Easy and perfectly light. I use 1% milk so it is a lot less fat than the recipes with condensed or sweetened milk. However, I make a little more's the best part! Thank you for the simple recipe.

  7. 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.

  8. 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.

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

  10. 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,

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

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

  13. 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.

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

  15. 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.

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