Creme Caramel

Creme Caramel - Alex Guarnaschelli
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I really love dessert. It has some drama when you unmold it and the caramel spills all over the custard. The sugar has an almost tangy quality that makes it rich in flavor but light enough to finish the meal in the right way.


February 24, 2021

We serve it at Butter with fresh strawberries (or other seasonal fruit). You can make them the night before and allow them to chill overnight or the day of.

Creme Caramel - Alex Guarnaschelli

Creme Caramel

Course: Dessert
Serving Size: 8 (each ramekin is 6 ounces)
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  • cups sugar
  • 5 large eggs
  • 1 tsp salt
  • 3 cups whole milk
  • 1 tsp vanilla extract


  • Preheat the oven to 325°F
  • Arrange the ramekins in a roasting pan or baking sheet
  • Using a stainless steel pan, combine 1 cup of sugar with ⅓ cup of water, swirl to blend and heat until it forms a clear syrup. When the sugar and water have “melted” together completely, raise the heat and watch as the caramel darkens slightly. Remove from the heat and immediately divide the caramel evenly between the 8 ramekins. Try to have all the caramel on the bottom of each ramekin and not so much on the sides. Set aside.
  • In a bowl, whisk together the eggs, the remaining sugar and the salt. In a medium pot, bring the milk to a gentle simmer, add the vanilla and pour it over the egg mixture. Whisk to blend. Distribute the liquid evenly between the 8 ramekins. Put at least 1 ½ inches of water in the bottom of the baking sheet so it makes a “water bath” for the custards as they cook. Put the tray in the center of the oven and bake until they are firm in the center, 45-55 minutes. Allow to cool for 30 minutes and then refrigerate a little before serving.
  • Allow the custards to cool completely before running a knife around the top edge of each ramekin and unmolding the custard onto a plate

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