This four-ingredient dessert is a decadent, one-of-a-kind classic—perfect for both dinner parties and cozy nights at home.
Growing up in Miami, I was surrounded by numerous takes on the classic crème caramel, though we called it flan—just like many do across the U.S. While the two names are often used interchangeably, the dishes themselves can differ slightly. While flan can be sweet or savory and served at any time of the day, crème caramel is usually used solely as a dessert. Another key difference? This famous dessert is actually of French origin, whereas flan is more closely associated with Latin American communities.
For my family, this silky caramel custard was a dessert table staple at nearly every large gathering and holiday dinner. To make them proud, I have always wanted to perfect this recipe on my own. And after countless attempts where I ended up with a less-than-perfect (very ugly) version of this beautiful dessert, I’ve finally figured out the perfect recipe. This recipe is a no-fuss roadmap to a truly special crème caramel and only requires a handful of ingredients. You’ll just need a little over an hour of your time to make the crème caramel of your dreams.
Is Crème Caramel Healthy?
Crème caramel is a rich dessert that’s delicious, sugary and perfect for special occasions. Because of the high sugar content, it’s not exactly great to eat every day, but in moderation, it’s certainly perfectly fine to consume (unless you are under a specific diet). While there are a few modifications you can make to reduce its calorie density, it’s important to note that with only four ingredients, any changes may result in a slightly different-tasting dessert. For example, switching to a different type of milk will likely make the custard less creamy. If you’re worried about the sugar content, you can adjust the quantity of sugar to suit your taste, or substitute with sugar alternatives like monk fruit or stevia. Just keep in mind that these no-calorie sweeteners are much sweeter than regular sugar, so you may need to use less.
Crème Caramel vs. Panna Cotta: What’s The Difference?
While both panna cotta and crème caramel share similarities in their molded presentation and texture, there are a few things that set them apart. Panna cotta, which translates to “cooked cream” in Italian, is made with cream, sugar, and gelatin which gives it a more delicate, jiggly consistency that’s more adjacent to a pudding than a custard. On the other hand, crème caramel is made with eggs, milk, sugar, and vanilla, which makes for a silkier texture. Panna cotta is typically served on its own or with a fruit compote, while crème caramel is usually topped with a glossy layer of caramelized sugar syrup.
FAQs & Tips
Store your crème caramel in an airtight container in the fridge for up to 4 days. I wouldn’t recommend storing it in the freezer as the freezing and thawing process may ruin the consistency of the custard.
To test if it is done, poke the center with a clean knife. If the knife comes out mostly clean and the center of the dessert seems somewhat firm, it’s done.
It could be that it’s underbaked. Be mindful of the cook time and don’t be alarmed if it seems a bit fragile when you remove it from the oven. It will firm up as it cools to room temperature.
Serving Suggestions
I usually prefer to enjoy crème caramel with a steamy cup of Earl Grey tea or coffee. But in the event that you’re looking to build a menu around this dessert, serving it at the end of a big, beautiful dinner is a no-brainer. It would be an especially nice note to end on after having enjoyed this elegant and herby Poulet Rôti (French Roast Chicken), a colorful Paella, or these crispy Baked Chicken Cutlets. Last but not least, serving a fresh Fruit Salad is one way I like to add a bit of balance to the dessert spread.
Crème Caramel
Ingredients
- 1 cup granulated sugar
- 5 large eggs
- 3 cups whole milk
- 2 teaspoons vanilla extract
Instructions
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In a medium skillet over medium heat, melt half of the sugar while stirring occasionally and swirling the pan. Remove from heat when it turns into a medium amber brown syrup.
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Quickly pour the hot caramel equally into 8 buttered ramekins, swirling to coat the bottoms evenly.
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In a large bowl, beat the eggs and the remaining 1/2 cup sugar until the color lightens. Gradually mix in the milk and vanilla extract.
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Distribute the custard mixture among the caramel-lined ramekins.
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Place ramekins in a large baking pan and add hot water to reach halfway up the sides of the ramekins. Bake at 300°F for about 60 minutes or until custards are set.
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Remove from oven, cool to room temperature, and then refrigerate. To serve, run a knife around the edge of each custard and invert onto plates.
Nutrition
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