Creme caramel recipe


Creme Caramel is gluten-free and has easily become one of my favorite desserts. This light-tasting dessert has a layer of soft caramel on creamy custard. Although Creme Caramel is a European dessert, it is enjoyed throughout the world.

  • Yield: 8 -¾ cup ramekin bowls
  • Preparation Time: 30 Minutes
  • Cooking Time: 45 Minutes


  • 1 - ¼ cups brown sugar
  • 1 - ¼ cups of 15% cream
  • 1 - ½ cups milk
  • 1 cup cold water
  • 6 eggs
  • 2 teaspoons vanilla extract
How to Make It
  1. Preheat oven to 340 degrees F.
  2. In a small saucepan, over low heat, combine ¾ cup of sugar with the cold water. Cook for five minutes, or until the sugar has dissolved. Increase to medium-high heat and bring to a boil. Continue to boil for about six minutes. Remove from heat and allow to cool for a few minutes. Pour the mixture equally into eight – ¾ cup capacity oven-proof porcelain ramekin bowls and set aside.
  3. In a small saucepan, over medium heat, combine the cream, milk and vanilla extract. Cook until bubbles begin to form at the top, about seven minutes. Remove from heat and set aside.
  4. In a medium mixing bowl, whisk the eggs together with the remaining sugar until smooth and creamy. Slowly add the cream mixture while whisking.
  5. Pour equally into the eight ramekin bowls.
  6. Place the eight bowls in a large baking dish and fill with boiling water until the water reaches halfway up the sides of the ramekin dishes. Bake for 40-45 minutes. They should look ‘set’ and not liquid. Remove from heat.
  7. Remove the ramekin bowls from the baking dish. Allow to cool completely. Refrigerate overnight for best results.
  8. When ready to serve, run a knife around the edges of the bowls and flip upside down on a dessert plate.

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