For a richer flavor, use brown sugar instead of white sugar for the caramel. Ensure the water bath reaches halfway up the ramekins to prevent the custards from overcooking. Chilling the Creme Caramel thoroughly before serving allows the flavors to meld and the texture to set properly. Grand Marnier could be replace by other aroma such as lemon or orange.
Chef John's Creme Caramel
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 35 mins
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SERVING4 People
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VIEWS160
Indulge in the timeless elegance of Creme Caramel, a dessert that transcends the ordinary. Silky smooth custard meets a luscious caramel crown, creating a symphony of textures and flavors that will captivate your senses.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol244 mg
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Protein6 g
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Saturated Fat9 g
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Sodium191 mg
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Sugar40 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (160 degrees C). Lightly spray 4 heatproof 6.5-oz ramekins with cooking spray. Place ramekins in a casserole dish.
02
StepIn a small, heavy-bottomed saucepan over medium heat, combine 1/2 cup sugar. Cook, without stirring, until sugar begins to melt and caramelize. Gently swirl the pan to ensure even melting. Continue cooking until sugar is a deep amber color. (5-7 minutes)
03
StepQuickly pour equal amounts of caramel into the prepared ramekins, coating the bottom evenly.
04
StepIn a mixing bowl, whisk together 1 egg, 3 egg yolks, salt, and 1/4 cup sugar until light and frothy. (1-2 minutes)
05
StepGently fold in the creme fraiche, milk, vanilla extract, and orange cognac until well combined.
06
StepCarefully ladle the custard mixture into the ramekins, filling them about 2/3 to 3/4 full.
07
StepPlace the casserole dish in the oven and carefully pour hot tap water into the dish until it reaches halfway up the sides of the ramekins.
08
StepBake until the custards are just set around the edges but still slightly wobbly in the center. (45-50 minutes). Begin checking for doneness around 40 minutes.
09
StepUsing tongs, carefully remove the ramekins from the water bath to a wire rack to cool slightly. Once slightly warm, run a thin, sharp knife around the edge of each custard to loosen it from the ramekin.
10
StepTo unmold, place a small plate over the top of a ramekin and invert. Gently shake to release the custard. Chill for at least 2 hours before serving.
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Please Rate
Muriel Weimann
Jun 13, 2025This is the best creme caramel recipe I've ever tried!
Dejah Gleason
Dec 5, 2024The orange cognac adds a lovely touch. I might try using a different liqueur next time.
Gregg Becker
Aug 29, 2024This recipe is a dream! The caramel was perfect, and the custard was so creamy.
May Adams
Jul 30, 2024Can I use half-and-half instead of crème fraîche? I don't have any on hand.
Candido Johnson
May 12, 2024I was a bit intimidated by the caramel, but the instructions were so clear, and it turned out great!
Juston Moen
Feb 28, 2024I had trouble with the caramel hardening too quickly. Any tips?
Cedrick Oberbrunner
Feb 10, 2024My family loved this dessert! It's definitely going into our regular rotation.
Layne Fay
Dec 8, 2023Make sure your ramekins are oven-safe! I learned that the hard way.