Chef John's Creme Caramel Recipe - Allrecipes.com
Chef John's Creme Caramel Recipe
7 Photos
Crème Caramel
See how to make a fancy flan that’s creamy, sweet, and easy to make. See more
  • READY IN ABOUT hrs

Chef John's Creme Caramel

Recipe by  

"Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 (6.5 oz.) creme caramels Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  2. Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  3. Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  4. Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  5. Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  6. Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  7. Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  8. Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  9. Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  10. To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Aug 09, 2013

This is one of the best things I have ever put in my mouth. Ever. I am amazed by and in love with this recipe. Your eyes will roll back in your head, and you will say "Oh. My. God."

 
Sep 24, 2013

Tried this and it taste amazing! and simple to make too for a first timer like me. Thx Chef John!

 

10 Ratings

Apr 15, 2013

Wonderful!! I was really intimidated by the thought of caramelizing sugar but I survived and did it correctly!! The taste and texture of this dessert is amazing. I will definitely make this again! Thank you for your recipe and the video that showed me exactly how to do it.

 
Apr 27, 2013

Amazing and delectable. One of the best desserts I have ever tasted, let alone cooked. I was a bit scared of making the caramel, but it was easier than making a pancake. Really a stunning (and stunningly easy) dessert.

 
May 06, 2014

Great video and great recipe! Thank you, I abosulutely love this desert.

 
Mar 03, 2014

I chill it before serve, the problem is when it chilled the caramel stick on the bottom of the ramekins, caramel is glass-like, it's a pity not only can't eat the creme with more caramel, but also very hard to wash them down. the taste is Soooo delicious!

 
Feb 16, 2014

Flavour was fantastic. I might have over-whipped the custard, because it was very airy and full of volume. So it filled 5 ramekins instead of 4. However, they were fully cooked by 35 mins and the top frothy part had gone chewy and looked unappealing. I scraped it off and then the flavour and texture underneath were heavenly. The individual desserts once upended from the small ramekins was only about 1/2 inch thick. I'll try it again with less beating next time. Caramel was easy and perfect.

 
Oct 06, 2013

Outstanding instructional video.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 250 mg
  • 83%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Chef John's Caramel Apple Pie

Learn how to make Chef John’s favorite apple pie recipe.

Chef John’s Strawberry Ice Cream

Just in time for summer! See how to make quick, simple strawberry ice cream.

Creme Brulee

Watch how to make this top-rated Creme Brulee.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States