How to Make Crème Caramel Recipe

Learn how to make classic French Crème Caramel – silky smooth, rich in flavour, and easier than you think! This timeless custard dessert is topped with a glossy layer of deep amber caramel and melts in your mouth with every spoonful.
In this video, I’ll guide you step-by-step through the process of making perfect crème caramel at home – no special equipment needed. Whether you’re new to baking or want to master a restaurant-quality dessert, this recipe has you covered.

Don’t forget to like, comment, and subscribe for more easy and tasty recipes! 🍴

Subscribe:
https://www.youtube.com/c/PinchofMintCookingChannel

Become a Mint Member – https://www.youtube.com/channel/UC2Tl5X3t4TacCEcBZ5MRzSQ/join

📖 Full Written Recipe: https://www.pinchofmint.com/post/cr%C3%A8me-caramel-recipe-smooth-silky-and-easy-to-make

💬 Let us know in the comments how yours turned out!

My Equipment

Exclusive 10% off discount for Hexclad For first time customers
https://hexclad.com/MINT

Custom Chopping Board – Love my chopping board? You can get your own handcrafted piece from NJB Wood Designs! Find them at Alnwick Market every Tuesday, Thursday, Friday, and Saturday, and at Newcastle Quayside Market every Sunday. @njb.wooddesign on TikTok

Follow:
Website: https://www.pinchofmint.com
Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint
TikTok: https://www.tiktok.com/@pinchofmint
Facebook: https://www.facebook.com/pinchofmint/
Twitter: https://twitter.com/PinchOfMint
Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/

The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Disclosure: Some of the links in this description are affiliate links, which means I may earn a small commission at no extra cost to you. Thank you for supporting the channel!

#crèmecaramel #frenchdessert #classicdesserts

I’m taking you back to dessert basics today with a French classic creme caramel with a velvety smooth custard and a nice bittersweet caramel and with only five ingredients. So, let’s cook. Here’s what you need. Eggs, sugar, whole milk, cream, and vanilla bean paste. And that’s it. With a little technique and simplicity, flavor goes through the roof. We’re starting with the caramel. Just add 150 g of sugar into a pan with no water and let it melt slowly over medium heat. You can swirl the pan gently as it darkens. And you want a deep amber but not burnt bold color to create that classic bittersweet caramel flavor. Once the caramel hits that perfect copper color, immediately pour it into some greased ramachins. These are just greased with a little bit of butter, but you could also use oil. Tilt the ramachins to coat the bottom with the caramel, but move fast because it will set quickly. Next up, we need to make the custard. So, into a saucepan, we’re going to add 480 ml of milk. And then pour in 120 ml of double or heavy cream and 1 teaspoon of vanilla bean paste. Then, heat the milk and cream until warm, but not boiling, just steaming. In a bowl, whisk together three eggs, two egg yolks, 65 g of sugar, and a pinch of salt. Don’t whip it, just break it up and mix it together. Now, temper the eggs with a little bit of the warm milk. Whisk it again, and then combine it all. This helps to keep the custard silky and not scramble. Strain it through a sie and into a jug to catch any bits and bubbles because a clean custard bakes into a glass smooth texture with no lumps and no foam. Pour the custard into your caramel lined ramicans and fill them to about 3/4 of the way full. Now we need to bake them low and slow in a classic bamarie. So place your ramicans into a deep ovenproof dish and fill with hot water halfway up the sides. The gentle heat helps to cook it evenly without the custard curdling. Bake at 150° C, that’s around 300° F, for about 35 to 40 minutes, until the centers have the slightest jiggle. Then cool completely, leaving them in the water and chill in the fridge for at least 4 hours, although overnight would be better. Run a knife around the edge. And now it’s the moment of truth. Flip it onto a plate and wait for the reveal. That’s creme caramel. Silky custard, bittersweet sauce, and the most elegant mouth feel of any dessert I know. If you make this, you’re not going to forget it. If you do make it, tag me in it, hit subscribe, and I’ll see you in the next