Extra-Rich Creme Caramel

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Extra-Rich Creme Caramel

star rating (4) rate this recipe »
Published prior to 2008

Flavor this rich custard to taste with your favorite extract.

1/2 cup sugar
2 tablespoons light corn syrup
2 tablespoons water

3/4 cup milk
1 cup cream, heavy or light
1 large egg + 4 large egg yolks
1 tablespoon espresso powder
1/3 cup sugar
1 teaspoon vanilla extract
pinch of cinnamon

Set four 4-ounce ramekins or other custard cups on the counter.

To prepare the caramel: Cook the sugar, corn syrup, and water in a saucepan set over medium heat until the sugar is dissolved and the mixture is boiling. Cover the pan and let the syrup boil for 3 minutes. Uncover the pan and continue to cook until the sugar turns medium-amber color. Note: Keep a close watch on the pan, as the sugar will go from amber to burned very quickly. Carefully divide the syrup among the ramekins. Tilt and turn the ramekins to coat as much of the inner surface as possible with the hot syrup; it sets up quickly, so work fast. Reheat briefly in the microwave if needed. Set aside to cool.

Preheat the oven to 300°F.

To prepare the custard: In a medium-sized bowl, whisk together the custard ingredients until the sugar is dissolved. Pour through a fine sieve to remove any lumps. Divide the custard mixture between the caramel-coated ramekins. Place the cups in a 9" x 9" (or larger) pan, place the pan in the oven, and fill the pan with hot (not boiling) water. Bake the custards for 40 to 50 minutes, or until the center of one registers 175°F on an instant-read thermometer. The custards will look set around the edges, but should have a wobbly spot about the size of a nickel in the middle. Turn off the oven and prop the door open, allowing the custards to cool in the water bath for 15 minutes. Remove from the water and cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

To serve, run a spatula around the edges of the ramekins. Flip over onto a plate and let the ramekin sit on top of the custard for a few minutes to allow the caramel to drip out. Yield: 4 servings.


  • star rating 01/25/2015
  • Lynn from Ohio
  • I liked this recipe and it worked well, except for the caramel. Everything was fine until I flipped them out of the mold and of the caramel hadn't liquefied. It wasn't crystallized, though. It was a hard candy disk on top of the custard. I tried it a second time and the same thing happened. Any advice? It sounds like the caramel cooked a bit too long before you put it in the dishes. Pull it from the heat when it is honey-golden. Happy baking! Laurie@KAF
  • star rating 05/29/2012
  • MsLomeraz from KAF Community
  • OMG... delicious- this does not have that 'eggy' smell/taste that you can find in custards. It's creamy, rich, divine mmm-mmm-mmm! To date I've made this recipe at least 10 times. Using the digital thermometer is a must, takes all the guesswork out of it and you'll be successful every time. If you're not a coffee lover, try using 1-2 teaspoons instead of 1 tablespoon. 2 teaspoons if you want a hint of coffee, 1 teaspoon if you want that "je ne sais quoi" of richness. I do not recommend omitting it completely because you'll get that "eggy" effect. The amount of espresso powder you use affects the richness of the custard so keep that in mind. I was a bit confused about the espresso powder but bought one from the grocery store (medgalia d'oro?) and it works great. I keep it in the fridge- not the freezer- bonus is it doubles as instant coffee when I'm in a rush. Note: if you're not a fan of the whole milk, you can substitute but your custard will take much longer to set (my 2% & cream combo took 2 hours) and it will not be as rich. Still absolutely tasty though. And last tip goes to waterbath technique: 1. Place the ramekins in pan (I use an 8x8) 2. Fill them just 2/3 and transfer the pan to the oven 3. Remove one of the ramekins and fill pan with water 4. Put the fourth ramekin back in the and fill all the ramekins with the remaining custard. 5. Bake This avoids two things: spilling custard/water when transferring to oven and pouring water into your custards! Please make this!
    Thanks for your seal of approval as well as your helpful tips for this recipe - happy baking! Irene @ KAF
  • star rating 03/25/2012
  • Melehump from KAF Community
  • This is an excellent recipe that results in a perfect product! I did a few differently due to preferences I picked up from past recipes I have used for creme caramel. First, I skipped corn syrup and water. I used a large, light colored pan to melt the sugar. I used raw sugar and just let it melt and knew it was done when it smelled right. It can burn in literally 5 seconds and no boiling needed. I'm not sure why this recipe calls for corn syrup anyway? I dont consider corn to be a food so I don't eat it or cook with it. I wonder if raw honey would be a suitable replacement? I also didn't have 4 ounce ramekins so I used a glass pie plate which took 55 minutes to cook. It only registered with a temp of 150 and I knew from the appearance that it was done, not sure what that was about? Also, a great tip: place the ramekins in the pan and place in the oven. Then heat up water in the kettle and pour the water in, so much easier! And so much less risk to spill water into the ramekins which would be bad. I also used Dutch cocoa instead of espresso since I have a 3 year old! I also used goat milk in lieu of whole cow milk, which gave this an unparalleled creamy rich texture and taste!
  • star rating 09/14/2010
  • AllisonF from KAF Community
  • This recipe is DELICIOUS and easy to make, even as a last-minute dessert when guests show up. Yum!