Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.

  • In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.

  • Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.

  • With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

Reviews (3)

163 Ratings
  • 5 star values: 26
  • 4 star values: 24
  • 3 star values: 61
  • 2 star values: 32
  • 1 star values: 20
Rating: 5.0 stars
Thank you so much for explaining how to make caramel to a beginner. I ruined 2 batches with another recipe before I saw your video and realized you were not supposed to stir after the sugar had dissolved, but it finally turned out this time! Still in the oven, but just wanted to say thanks for the great tips and helpful video. As it happened, sieving the milk/egg mixture was very good advice, as reheating my milk after 2 failed attempts created a milk "skin" that was thankfully sieved out.
Rating: 5 stars
This is our go to recipe for creme caramel. It always works and is super delicious. My son requests it for his birthday instead of a cake.
Rating: 5 stars
I loved the video - very engaging and reassuring! The recipe is simple and the instructions are clear and easy to follow. I've made this three times now and it has been yummy each time. Thank you Martha and Sarah! :)
Rating: Unrated
Not a review, but a question. Can this be made using a lactose free milk or other non-dairy milk (soy, almond, etc.)?