Dear Lykkers, crème caramel is a classic French dessert known for its smooth custard, delicate vanilla aroma, and glossy caramel sauce.

Its elegant appearance and balanced sweetness make it an excellent choice for family gatherings, celebrations, or a homemade dessert after dinner.

This recipe yields four individual servings and uses a gentle water bath to help the custard bake evenly. With careful caramel preparation and sufficient chilling time, you can create a dessert that unmoulds beautifully and delivers a delicate, creamy texture.

<h3>Ingredients for Four Servings</h3>

<b>For the caramel:</b>

- 100g granulated sugar

- 20ml water

<b>For the custard:</b>

- 2 whole eggs

- 1 egg yolk

- 40g granulated sugar

- 200ml whole milk

- 100ml heavy cream

- 1 vanilla pod, split lengthwise, with the seeds scraped out

<b>Equipment:</b> Four small ovenproof ramekins, a saucepan, a mixing bowl, a whisk, a fine-mesh sieve, and a deep baking tray.

<h3>Step One: Prepare the Oven</h3>

Preheat the fan oven to 130°C. Arrange the ramekins in a deep baking tray, leaving space between them. Prepare boiling water for the water bath and measure all the ingredients before starting.

<h3>Step Two: Make the Caramel</h3>

Combine the sugar and water in a clean, heavy-based saucepan. Heat over medium heat until the sugar dissolves and the syrup begins to bubble.

Allow it to boil without stirring, gently tilting the saucepan when necessary to encourage even coloring. Watch closely as the syrup turns golden and develops a rich amber color.

Remove the saucepan from the heat immediately when the desired shade is reached. Carefully divide the caramel among the ramekins, tilting each one to coat the base. Leave the caramel to settle while preparing the custard.

<b>Safety note:</b> Hot caramel can cause serious burns. Handle it carefully and keep hands away from splashes.

<h3>Step Three: Infuse the Vanilla</h3>

Pour the milk and heavy cream into a saucepan. Add the vanilla seeds and the empty pod, then heat gently until the mixture is steaming but not boiling.

Remove the saucepan from the heat and leave it to infuse for several minutes. Discard the empty vanilla pod before proceeding.

<h3>Step Four: Mix the Custard</h3>

In a mixing bowl, gently whisk the eggs, egg yolk, and sugar until combined. Avoid vigorous whisking, which can introduce excess air.

Gradually pour the warm milk mixture into the eggs while whisking continuously. This helps prevent the eggs from cooking too quickly and promotes a smooth consistency.

Strain the mixture through a fine-mesh sieve, then distribute it evenly among the caramel-lined ramekins.

<h3>Step Five: Bake in a Water Bath</h3>

Place the ramekins in the baking tray. Carefully pour boiling water into the tray until it reaches approximately halfway up their sides.

Bake at 130°C using the fan setting for 35–45 minutes. Begin checking after 35 minutes, as the exact timing depends on the oven and ramekin size.

The edges should be set, while the center should retain a slight wobble when gently moved. If the custard is still very liquid, continue baking in short intervals until it reaches the appropriate consistency.

The water bath moderates the heat and helps prevent the custard from becoming tough or developing an uneven texture.

<h3>Step Six: Cool and Refrigerate</h3>

Carefully remove the ramekins from the water bath and let them cool at room temperature. Cover and refrigerate for at least four hours, preferably overnight.

Adequate chilling helps the custard firm up, making it easier to unmould while allowing the caramel to develop into a smooth sauce.

<h3>Step Seven: Unmould and Serve</h3>

Run a thin, flexible spatula around the inside edge of each ramekin. Place a serving plate over the top, hold both securely, and carefully invert them together.

Lift the ramekin gently to release the custard and let the caramel flow over its surface.

If the dessert sticks, briefly dip the base of the ramekin in warm water before trying again. Serve chilled for the best texture and presentation.

<h3>Tips for Perfect Crème Caramel</h3>

<b>Control the caramel color:</b> Remove it from the heat when it reaches a rich amber shade to achieve a deep caramel flavor without excessive bitterness.

<b>Avoid excess air:</b> Mix the eggs gently to help prevent bubbles from forming in the finished custard.

<b>Strain the mixture:</b> Removing small lumps improves the smoothness of the custard.

<b>Keep the water level steady:</b> Water halfway up the ramekins encourages gentle, even baking.

<b>Chill completely:</b> Refrigeration helps the custard hold its shape during serving.

Crème caramel combines a few everyday ingredients with simple techniques to create an elegant dessert. The key is to prepare the caramel carefully, incorporate the warm dairy gradually, and bake the custard gently in a water bath.

Make the dessert ahead of time and unmould it just before serving. Each portion offers a smooth vanilla custard crowned with glossy caramel, providing a refined finish to any meal.