Chef John's Creme Caramel

Chef John's Creme Caramel

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Chef John 23865

"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."
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1 h 35 m servings 328 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 244 mg
  • 81%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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."

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

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 aga...

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 s...

Amazing recipe. Simple enough for a thirteen year old girl to make. I just left out the orange cognac. I had to make the caramelized sugar 3 times to get it right, but clean up was really easy. ...

Lovely dessert to impress people. I used heavy cream instead of creme fraiche and vanilla and orange extracts instead of orange cognac.

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

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 th...

The first time I tried this recipe, I botched it big time. The caramel burned and you haven't lived until you taste burnt sugar. The custard was wonderful, however, so I tried again and this tim...

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