crème caramel recipe
The Best crème caramel recipe
I also love how balanced it is—it’s not just dessert, but a dessert that’s light enough for a light meal or a post-dinner treat. The natural sugars in the caramel and the protein in the custard make it a little more satisfying than a plain dessert, though it’s still just as decadent. It’s the kind of recipe that feels like a little effort, but the payoff is worth it. Plus, it’s a great way to use up extra eggs or milk if you’re already in the kitchen for something else. It’s the kind of dessert that feels like a little celebration every time you take a bite.
Classic Crème Caramel with a Flaky Pastry Crust
A rich, velvety crème caramel served warm with a buttery, golden pastry shell. Perfect for dessert lovers who enjoy a decadent yet balanced treat.
🥘Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 1 tsp salt
- 1 large egg yolk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 375°F. On a lightly floured surface, cut cold butter into flour and salt until mixture resembles coarse crumbs. Add egg yolk and gently mix until dough forms. -
2
Roll dough into a 12-inch circle about ¼-inch thick. Transfer to a baking sheet and prick the bottom all over with a fork. Bake for 12–15 minutes until edges are golden. Set aside. -
3
In a saucepan, heat cream and sugar over medium heat until sugar dissolves. Reduce heat to low, add cornstarch, and stir until thickened. Remove from heat, stir in vanilla and salt. -
4
Cut the baked crust into 6 wedges. Spoon crème caramel into a serving dish, place crust wedges on top, and cover with foil. Bake at 350°F for 10 minutes to soften.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pastry cutter or fork
- Saucepan
- Small saucepan for caramelizing
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crème Caramel with a Flaky Pastry Crust Works
❓ Frequently Asked Questions About Crème Caramel with a Flaky Pastry Crust
How do I know when my caramel sauce is ready?
Yes, caramel sauce thickens as it cooks, but it should reach a glossy, amber consistency. Test by dipping a spoon—it should coat the back cleanly without running off. If it’s too runny, simmer a few more minutes until it pulls away from the pan edges.
Can I use store-bought caramel sauce instead of making it from scratch?
Store-bought caramel sauce works fine for a quick dessert, but homemade caramel has a richer, more complex flavor. For best results, use a high-quality brand with no artificial additives.
What if my eggs turn curdy while mixing?
If the eggs separate slightly, it’s normal—just whisk them back together until smooth. Curdling happens if the mixture overheats. Keep the pan on low heat and stir gently to prevent it.
How should I store leftover crème caramel?
Store in an airtight container in the fridge for up to 5 days. To reheat, warm gently in a double boiler or microwave in short bursts, stirring until smooth.
What’s the trick to getting silky-smooth caramel without lumps?
Use a heat-safe silicone spatula to stir continuously while cooking. Avoid boiling the mixture—it should simmer gently. Also, ensure all ingredients are at room temperature before mixing.
