Dive into the creamy, dreamy world of crème caramel with our roundup of 21 irresistible recipes that promise to delight your taste buds. Whether you’re a seasoned baker or just starting out, these variations on the classic dessert offer something for everyone. From traditional to innovative twists, get ready to explore flavors that will make your next dessert unforgettable. Keep reading to discover your new favorite!
Classic Vanilla Crème Caramel
Creating a Classic Vanilla Crème Caramel is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into the creamy, dreamy world of this timeless dessert.
Ingredients
- 1 cup of granulated sugar (for the caramel)
- 4 large eggs
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 tsp of vanilla extract
- A pinch of salt
- 2 cups of hot water (for the water bath)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready when you are.
- In a small saucepan, melt the granulated sugar over medium heat, stirring constantly until it turns into a golden-brown caramel. Tip: Keep a close eye on it to prevent burning.
- Quickly pour the caramel into a 9-inch round baking dish, tilting it to cover the bottom evenly. Set aside to harden.
- In a large bowl, whisk the eggs lightly. Then, stir in the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until well combined. Tip: Avoid overmixing to keep the custard smooth.
- Pour the custard mixture over the hardened caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the pan with 2 cups of hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath ensures gentle cooking for a silky texture.
- Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.
Delight in the smooth, velvety texture and the perfect balance of sweet caramel and vanilla custard. For an extra touch, serve with fresh berries or a dollop of whipped cream.
Chocolate Crème Caramel
Sometimes, the best desserts are the ones that combine simplicity with elegance, and that’s exactly what Chocolate Crème Caramel does. This dessert is a delightful twist on the classic crème caramel, infusing rich chocolate into the creamy custard for a decadent finish.
Ingredients
- 1 cup of granulated sugar
- 1/4 cup of water
- 2 cups of heavy cream
- 1 cup of whole milk
- 4 ounces of semi-sweet chocolate, finely chopped
- 4 large eggs
- 1/2 cup of granulated sugar (yes, more sugar)
- A splash of vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and grab a 9-inch round baking dish.
- In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves, then stop stirring and let it bubble away until it turns a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into your baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In another saucepan, heat the heavy cream and milk until just simmering. Remove from heat and whisk in the chopped chocolate until smooth.
- In a separate bowl, whisk together the eggs, 1/2 cup of sugar, vanilla, and salt until well combined. Slowly whisk in the chocolate mixture to temper the eggs.
- Strain the custard through a fine-mesh sieve over the hardened caramel in the baking dish. Tip: This ensures a silky smooth texture.
- Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: Overbaking can lead to a rubbery texture.
- Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will pool beautifully around the chocolate custard.
The Chocolate Crème Caramel is luxuriously smooth with a rich chocolate flavor that’s perfectly balanced by the sweet caramel. For an extra touch, serve with a dollop of whipped cream and a sprinkle of sea salt to enhance the flavors.
Coffee Infused Crème Caramel
Unveiling a dessert that marries the rich, bold flavors of coffee with the silky smoothness of crème caramel, this recipe is a game-changer for coffee lovers and dessert aficionados alike.
Ingredients
- 1 cup of granulated sugar
- 1/4 cup of water
- 2 cups of heavy cream
- 1 cup of whole milk
- 1/2 cup of strong brewed coffee, cooled
- 4 large eggs
- 3 large egg yolks
- 1/2 cup of granulated sugar
- A splash of vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Place a kettle of water on to boil for the water bath later.
- In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring until the sugar dissolves. Then, stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In another saucepan, warm the heavy cream, milk, and coffee over medium heat until it’s just about to simmer. Remove from heat.
- In a large bowl, whisk together the eggs, egg yolks, 1/2 cup of sugar, and vanilla extract until smooth. Slowly whisk in the warm cream mixture to temper the eggs.
- Strain the custard through a fine-mesh sieve into the caramel-coated dish. Tip: This ensures a silky texture by removing any egg bits.
- Place the dish in a large roasting pan. Pour the boiling water into the pan until it reaches halfway up the sides of the dish. Tip: The water bath cooks the custard gently and evenly.
- Bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove from the oven and water bath. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the dish. Invert onto a serving plate, allowing the caramel to drizzle over the custard.
Expect a dessert that’s luxuriously smooth with a perfect balance of sweet caramel and bold coffee flavors. Serve it with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch of elegance.
Pumpkin Spice Crème Caramel
Let’s dive into making a Pumpkin Spice Crème Caramel, a delightful twist on the classic dessert that’s perfect for fall. This recipe combines the creamy texture of traditional crème caramel with the warm, spicy flavors of pumpkin spice, making it a must-try for the season.
Ingredients
- 1 cup of granulated sugar
- 1/4 cup of water
- 4 large eggs
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1/2 cup of pumpkin puree
- 1 tsp of vanilla extract
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of ground ginger
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a small saucepan, combine 1 cup of granulated sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk together 4 large eggs, 1 can of sweetened condensed milk, 1 can of evaporated milk, 1/2 cup of pumpkin puree, 1 tsp of vanilla extract, 1/2 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, 1/4 tsp of ground ginger, and a pinch of salt until smooth. Tip: Strain the mixture through a fine-mesh sieve for a smoother texture.
- Pour the egg mixture over the hardened caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath ensures gentle cooking for a silky texture.
- Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges of the dish and invert onto a serving plate.
Rich in flavor with a velvety texture, this Pumpkin Spice Crème Caramel is a showstopper. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of warmth.
Matcha Green Tea Crème Caramel
Zesty and vibrant, this Matcha Green Tea Crème Caramel is a delightful twist on the classic dessert, blending the earthy tones of matcha with the creamy sweetness of caramel. Perfect for those who love a balance of flavors, this recipe is straightforward yet impressive.
Ingredients
– 1 cup of sugar for the caramel
– 2 cups of heavy cream
– 1 cup of whole milk
– 4 large eggs
– 1/4 cup of matcha green tea powder
– A splash of vanilla extract
– A pinch of salt
Instructions
1. Preheat your oven to 325°F and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
2. In a medium saucepan, melt 1 cup of sugar over medium heat, stirring constantly until it turns a deep amber color. Tip: Keep a close eye on the sugar to prevent burning.
3. Quickly pour the caramel into 6 ramekins, tilting them to coat the bottoms evenly. Set aside to harden.
4. In another saucepan, warm 2 cups of heavy cream and 1 cup of whole milk over medium heat until it just begins to simmer. Remove from heat.
5. In a large bowl, whisk together 4 large eggs, 1/4 cup of matcha green tea powder, a splash of vanilla extract, and a pinch of salt until smooth.
6. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to combine. Tip: Tempering the eggs this way prevents them from scrambling.
7. Strain the mixture through a fine-mesh sieve into a large measuring cup to ensure it’s smooth.
8. Divide the mixture among the caramel-lined ramekins, then place them in the prepared water bath.
9. Bake for about 40 minutes, or until the edges are set but the center still jiggles slightly. Tip: Overbaking can lead to a rubbery texture.
10. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
11. To serve, run a knife around the edges of each ramekin and invert onto a plate.
Silky and rich, this Matcha Green Tea Crème Caramel offers a unique contrast between the bitter matcha and sweet caramel. For an extra touch, garnish with a sprinkle of matcha powder or fresh berries.
Salted Caramel Crème Caramel
Gather around, because today we’re diving into the sweet, velvety world of Salted Caramel Crème Caramel. This dessert is a perfect blend of creamy custard and rich caramel, with a hint of salt to balance the sweetness, making it a showstopper for any occasion.
Ingredients
- 1 cup of sugar (for the caramel)
- A splash of water (for the caramel)
- A pinch of sea salt (for the caramel)
- 2 cups of heavy cream
- 1 cup of whole milk
- 4 large eggs
- A couple of egg yolks
- 1/2 cup of sugar (for the custard)
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan, combine 1 cup of sugar and a splash of water over medium heat. Stir until the sugar dissolves, then stop stirring and let it bubble until it turns a deep amber color, about 5-7 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into 6 ramekins, tilting to coat the bottoms evenly. Sprinkle a pinch of sea salt over the caramel. Tip: Work fast as the caramel sets quickly.
- In another saucepan, heat the heavy cream and milk until just simmering. Remove from heat.
- In a bowl, whisk together eggs, egg yolks, 1/2 cup sugar, and vanilla extract until smooth. Slowly whisk in the warm cream mixture to temper the eggs.
- Strain the custard mixture through a fine sieve into the caramel-lined ramekins. Tip: Straining ensures a silky smooth texture.
- Place the ramekins in the water bath and bake for about 40 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove from the oven and let cool, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of each ramekin and invert onto a plate.
Just imagine the first spoonful breaking through the glossy caramel into the creamy custard beneath. The contrast of textures and the balance of sweet and salty make this dessert unforgettable. Serve it with a drizzle of extra caramel or a sprinkle of flaky salt for an extra touch of elegance.
Orange Zest Crème Caramel
Orange zest crème caramel is a delightful dessert that combines the creamy texture of traditional crème caramel with the bright, citrusy notes of orange. Perfect for any occasion, this dessert is sure to impress with its elegant presentation and irresistible flavor.
Ingredients
- 1 cup of sugar
- 4 large eggs
- 2 cups of whole milk
- A splash of vanilla extract
- The zest of one orange
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan, melt 1 cup of sugar over medium heat until it turns a deep amber color, stirring occasionally to ensure even melting. Tip: Keep a close eye on the sugar to prevent burning.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk together 4 large eggs, 2 cups of whole milk, a splash of vanilla extract, the zest of one orange, and a pinch of salt until well combined. Tip: Strain the mixture through a fine-mesh sieve to ensure a smooth custard.
- Pour the custard mixture over the hardened caramel in the baking dish.
- Place the baking dish in the prepared water bath and bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: The water bath helps cook the custard gently and evenly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
- To serve, run a knife around the edge of the dish and invert onto a serving plate.
Unveil the orange zest crème caramel to reveal a silky custard with a glossy caramel topping. The orange zest adds a refreshing twist to the classic dessert, making it a perfect finish to a summer dinner. Serve it with a side of fresh berries for an extra burst of flavor.
Lavender Honey Crème Caramel
Here’s how to make a Lavender Honey Crème Caramel that’s as delightful to look at as it is to eat. This dessert combines the floral notes of lavender with the sweetness of honey in a smooth, creamy custard that’s sure to impress.
Ingredients
- 1 cup of sugar
- 4 large eggs
- 2 cups of heavy cream
- 1 cup of whole milk
- 1/4 cup of honey
- 1 tablespoon of dried lavender buds
- A splash of vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan, combine 1/2 cup of sugar with 1/4 cup of water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color, about 10 minutes. Tip: Avoid stirring the sugar to prevent crystallization.
- Quickly pour the caramel into 6 ramekins, tilting them to coat the bottoms evenly. Set aside to harden.
- In a clean saucepan, warm the heavy cream, milk, honey, and lavender over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes to infuse the lavender flavor.
- Strain the cream mixture through a fine-mesh sieve into a large bowl, pressing on the lavender to extract all the flavor. Discard the lavender.
- In a separate bowl, whisk together the eggs, remaining 1/2 cup of sugar, vanilla extract, and salt until well combined.
- Gradually whisk the warm cream mixture into the egg mixture to temper the eggs. Tip: Adding the cream slowly prevents the eggs from scrambling.
- Divide the custard among the prepared ramekins. Place the ramekins in the water bath in the oven.
- Bake for about 45 minutes, or until the custards are set but still slightly jiggly in the center. Tip: The water bath ensures gentle, even cooking.
- Remove the ramekins from the water bath and let cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to set completely.
- To serve, run a knife around the edge of each custard and invert onto a plate. The caramel will flow over the custard, creating a beautiful presentation.
Gorgeous and fragrant, this Lavender Honey Crème Caramel offers a silky texture with a perfect balance of sweetness and floral notes. Serve it with a drizzle of extra honey or a sprinkle of fresh lavender buds for an extra touch of elegance.
Coconut Milk Crème Caramel
Unveiling the secrets to a silky, dreamy Coconut Milk Crème Caramel that’s as easy to make as it is decadent. This dessert combines the rich flavors of coconut with the classic custard texture of crème caramel, perfect for those who love a tropical twist on traditional desserts.
Ingredients
- 1 can (13.5 oz) of coconut milk
- 1/2 cup of granulated sugar
- 3 large eggs
- A splash of vanilla extract
- A pinch of salt
- 1/4 cup of water
Instructions
- Preheat your oven to 325°F (163°C) and find a baking dish that can hold about 4 cups of water for a water bath.
- In a small saucepan, combine 1/4 cup of water and 1/2 cup of sugar over medium heat. Stir until the sugar dissolves, then stop stirring and let it bubble away until it turns a deep amber color, about 5-7 minutes. Tip: Swirl the pan gently for even coloring without stirring.
- Quickly pour the caramel into a 7-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a blender, mix the coconut milk, eggs, vanilla extract, and a pinch of salt until smooth. Tip: Blend on low to avoid incorporating too much air.
- Pour the custard mixture over the hardened caramel in the baking dish.
- Place the baking dish in the larger dish and fill the larger dish with hot water until it reaches halfway up the sides of the custard dish. Tip: This water bath ensures gentle cooking for a smooth texture.
- Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove from the oven and water bath, then let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges and invert onto a plate. The caramel will pool around the custard beautifully.
The Coconut Milk Crème Caramel is luxuriously creamy with a hint of tropical flavor, making it a standout dessert. Serve it chilled with a sprinkle of toasted coconut flakes for an extra texture contrast.
Berry Compote Topped Crème Caramel
Berry compote topped crème caramel is a delightful dessert that combines the creamy richness of traditional crème caramel with the fresh, tangy sweetness of berry compote. Begin by preparing the caramel layer, then the custard, and finally, the berry compote for a dessert that’s as beautiful as it is delicious.
Ingredients
- 1 cup of sugar for the caramel
- 4 large eggs
- 2 cups of whole milk
- 1 tsp of vanilla extract
- A pinch of salt
- 2 cups of mixed berries (strawberries, blueberries, raspberries)
- A splash of lemon juice
- A couple of tbsp of sugar for the compote
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a heavy-bottomed saucepan, melt 1 cup of sugar over medium heat, stirring constantly until it turns a deep amber color. Tip: Watch the sugar closely to prevent burning.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk together the eggs, milk, vanilla extract, and a pinch of salt until smooth. Tip: Strain the mixture through a fine-mesh sieve to ensure a silky texture.
- Pour the custard over the hardened caramel in the baking dish.
- Place the baking dish in the prepared water bath and bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center.
- While the crème caramel bakes, make the berry compote by combining the mixed berries, a splash of lemon juice, and a couple of tbsp of sugar in a small saucepan. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Tip: Mash some berries with a fork for a chunkier texture.
- Once the crème caramel is done, remove it from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
- To serve, run a knife around the edge of the dish and invert onto a serving plate. Top with the berry compote.
Light and creamy with a contrast of textures from the smooth custard and the juicy berry compote, this dessert is perfect for a summer dinner party. Serve it with a dollop of whipped cream or a sprinkle of fresh mint for an extra touch of elegance.
Espresso Crème Caramel
Mastering the art of Espresso Crème Caramel is easier than you think, especially when you follow these simple steps. This dessert combines the rich flavors of coffee with the smooth texture of traditional crème caramel, making it a perfect treat for any occasion.
Ingredients
- 1 cup of sugar
- 4 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- a splash of vanilla extract
- a couple of espresso shots (about 1/4 cup)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan, melt 1 cup of sugar over medium heat until it turns a deep amber color, about 5-7 minutes. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
- In a large bowl, whisk together 4 large eggs, 2 cups of whole milk, 1 cup of heavy cream, a splash of vanilla extract, and 1/4 cup of espresso shots until smooth.
- Strain the mixture through a fine-mesh sieve into the caramel-coated baking dish to ensure a silky texture.
- Place the baking dish into the prepared water bath in the oven and bake for about 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
- To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.
Velvety smooth with a bold espresso kick, this Espresso Crème Caramel is a showstopper. Serve it with a dusting of cocoa powder or a side of whipped cream for an extra indulgent touch.
Gingerbread Spiced Crème Caramel
Let’s dive into creating a dessert that combines the warmth of gingerbread with the creamy elegance of crème caramel. This Gingerbread Spiced Crème Caramel is a festive twist on the classic, perfect for those who love a little spice in their life.
Ingredients
- 1 cup of granulated sugar, for the caramel
- 4 large eggs, at room temperature
- 2 cups of heavy cream
- 1 cup of whole milk
- 1/2 cup of packed brown sugar
- 1 tbsp of ground ginger
- 1 tsp of ground cinnamon
- 1/2 tsp of ground cloves
- A pinch of salt
- 1 tsp of vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Quickly pour the caramel into 6 ramekins, swirling to coat the bottoms evenly.
- In a large bowl, whisk together the eggs, heavy cream, milk, brown sugar, ginger, cinnamon, cloves, salt, and vanilla extract until smooth. Tip: Straining the mixture through a fine-mesh sieve ensures a silky texture.
- Divide the custard mixture among the caramel-lined ramekins. Place the ramekins in the prepared water bath.
- Bake for about 45 minutes, or until the custards are set but still slightly wobbly in the center. Tip: Avoid overbaking to prevent a rubbery texture.
- Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to set completely.
- To serve, run a knife around the edge of each ramekin and invert onto a plate. Tip: For a clean release, dip the ramekin in hot water for a few seconds before inverting.
Rich in flavor with a velvety texture, this Gingerbread Spiced Crème Caramel is a delightful end to any meal. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra festive touch.
Peanut Butter Swirl Crème Caramel
Ready to dive into a dessert that combines the creamy elegance of crème caramel with the rich, nutty swirls of peanut butter? This Peanut Butter Swirl Crème Caramel is a delightful twist on the classic, perfect for those who love a bit of indulgence in their desserts.
Ingredients
- 1 cup of sugar for the caramel
- 4 large eggs
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- 1 teaspoon of vanilla extract
- A generous dollop of creamy peanut butter
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and find a baking dish that fits inside a larger roasting pan.
- In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns a deep amber color. Quickly pour it into the baking dish, tilting to coat the bottom evenly. Tip: Work fast but carefully—caramel hardens quickly!
- In a large bowl, whisk the eggs gently. Stir in the condensed milk, evaporated milk, vanilla extract, and a pinch of salt until smooth.
- Pour the mixture over the caramel in the baking dish. Drop spoonfuls of peanut butter on top, then use a knife to swirl it into the custard. Tip: Don’t over-swirl or you’ll lose the beautiful marbled effect.
- Place the baking dish in the roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 45 minutes, or until the custard is set but still slightly jiggly in the center. Tip: The water bath ensures gentle, even cooking.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will flow over the custard, creating a glossy sauce.
How heavenly is the contrast between the silky custard and the gooey peanut butter swirls? Serve each slice with a drizzle of extra caramel or a sprinkle of crushed peanuts for an extra crunch.
Banana Foster Crème Caramel
Zesty flavors meet creamy textures in this Banana Foster Crème Caramel, a dessert that combines the classic French custard with the bold, caramelized goodness of bananas foster. Perfect for those who love a twist on traditional desserts, this recipe guides you through each step to ensure a flawless finish.
Ingredients
- 1 cup of granulated sugar
- 4 large eggs
- 2 cups of whole milk
- 1 tsp of vanilla extract
- 2 ripe bananas, sliced
- a splash of dark rum
- a couple of tbsp of unsalted butter
- 1/4 cup of brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan, melt 1 cup of granulated sugar over medium heat until it turns a deep amber color, swirling the pan occasionally for even caramelization.
- Quickly pour the caramel into 6 ramekins, tilting them to coat the bottoms evenly. Tip: Work fast as the caramel hardens quickly.
- In a bowl, whisk together 4 large eggs, 2 cups of whole milk, and 1 tsp of vanilla extract until smooth. Strain the mixture to remove any lumps.
- Divide the custard mixture among the caramel-lined ramekins. Place them in the water bath and bake for about 45 minutes, or until set but still slightly wobbly in the center.
- While the custards bake, melt a couple of tbsp of unsalted butter in a skillet over medium heat. Add 2 sliced bananas and 1/4 cup of brown sugar, cooking until the bananas are golden and the sugar is bubbly. Tip: Add a splash of dark rum for an authentic bananas foster flavor, but be careful as it may flame up.
- Remove the custards from the oven and let them cool. Then, chill in the refrigerator for at least 2 hours.
- To serve, run a knife around the edge of each ramekin and invert onto a plate. Top with the caramelized bananas.
Creamy and rich, the crème caramel pairs beautifully with the warm, boozy bananas, creating a dessert that’s both elegant and comforting. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Rum Raisin Crème Caramel
Let’s dive into creating a decadent Rum Raisin Crème Caramel, a dessert that combines the creamy texture of custard with the rich flavors of rum and raisins. This guide will walk you through each step, ensuring even beginners can achieve perfection.
Ingredients
- 1 cup of sugar (for the caramel)
- 4 large eggs
- 1 can (14 oz) of sweetened condensed milk
- 1 can (12 oz) of evaporated milk
- a splash of vanilla extract
- a couple of tablespoons of dark rum
- a handful of raisins
- 1 cup of hot water (for the water bath)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a small saucepan, melt 1 cup of sugar over medium heat until it turns a golden amber color, stirring constantly to prevent burning. Tip: Keep a close eye on the sugar as it can go from perfect to burnt very quickly.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk together 4 large eggs, the sweetened condensed milk, evaporated milk, a splash of vanilla extract, and a couple of tablespoons of dark rum until smooth.
- Stir in a handful of raisins into the custard mixture, then pour over the hardened caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the pan with 1 cup of hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath ensures gentle cooking for a silky texture.
- Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. Tip: Overbaking can lead to a rubbery texture, so start checking at the 45-minute mark.
- Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- To serve, run a knife around the edges of the dish and invert onto a serving plate, allowing the caramel to drizzle over the custard.
Delight in the creamy, velvety texture of the custard paired with the boozy sweetness of rum-soaked raisins. For an extra touch, garnish with a sprinkle of cinnamon or serve alongside a scoop of vanilla ice cream to complement the rich flavors.
White Chocolate Raspberry Crème Caramel
Ever wondered how to combine the creamy richness of white chocolate with the tartness of raspberries in a dessert? This White Chocolate Raspberry Crème Caramel does just that, offering a delightful contrast in every spoonful.
Ingredients
- 1 cup of granulated sugar
- 4 large eggs
- 2 cups of heavy cream
- a splash of vanilla extract
- a couple of ounces of white chocolate, finely chopped
- 1/2 cup of fresh raspberries
- a pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan, melt the granulated sugar over medium heat until it turns a deep amber color, stirring constantly to prevent burning.
- Quickly pour the caramel into the bottom of 4 ramekins, tilting them to coat the base evenly. Tip: Work fast as the caramel hardens quickly.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Gently fold in the finely chopped white chocolate until fully incorporated into the mixture.
- Divide the mixture evenly among the ramekins, then drop a few fresh raspberries into each one.
- Place the ramekins in the prepared water bath and bake for about 40 minutes, or until the center is just set but still slightly wobbly. Tip: Avoid overbaking to ensure a creamy texture.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. Tip: Chilling overnight enhances the flavors and texture.
- To serve, run a knife around the edge of each ramekin and invert onto a plate, allowing the caramel to drizzle over the top.
A perfectly set crème caramel with a velvety texture, the sweetness of white chocolate balanced by the fresh raspberries makes this dessert a showstopper. Serve it with a few extra raspberries on the side for an added pop of color and flavor.
Mint Chocolate Chip Crème Caramel
Alright, let’s dive into making this refreshing and indulgent Mint Chocolate Chip Crème Caramel, a dessert that perfectly balances the coolness of mint with the rich depth of caramel and the crunch of chocolate chips.
Ingredients
- 1 cup of granulated sugar
- 1/4 cup of water
- 2 cups of heavy cream
- 1 cup of whole milk
- 4 large eggs
- 1/2 cup of granulated sugar (yes, more sugar!)
- 1 teaspoon of peppermint extract
- A handful of mini chocolate chips
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and grab six ramekins.
- In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves, then stop stirring and let it turn a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into the ramekins, tilting to coat the bottoms. Set aside to harden.
- In another saucepan, warm the heavy cream and milk until just simmering. Remove from heat.
- In a bowl, whisk together eggs, 1/2 cup sugar, peppermint extract, and a pinch of salt. Slowly whisk in the warm cream mixture to temper the eggs.
- Strain the mixture through a fine sieve into a jug to ensure smoothness. Tip: This step is key for a silky texture.
- Sprinkle a few mini chocolate chips into each ramekin over the hardened caramel.
- Pour the custard mixture over the chocolate chips in the ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 40-45 minutes until set but still slightly wobbly in the center. Tip: The water bath prevents cracking.
- Remove from the oven and water bath, then chill in the fridge for at least 4 hours.
- To serve, run a knife around the edge of each ramekin and invert onto a plate.
Perfectly creamy with a refreshing minty kick and the surprise crunch of chocolate chips, this crème caramel is a showstopper. Serve it with a drizzle of extra caramel or a sprinkle of sea salt for an extra touch of elegance.
Tiramisu Inspired Crème Caramel
Ready to dive into a dessert that marries the creamy elegance of crème caramel with the bold flavors of tiramisu? This Tiramisu Inspired Crème Caramel is a delightful twist on two classics, perfect for impressing guests or treating yourself.
Ingredients
- 1 cup of granulated sugar
- 4 large eggs
- 2 cups of heavy cream
- 1 cup of whole milk
- a splash of vanilla extract
- a couple of tablespoons of strong brewed coffee, cooled
- 2 tablespoons of cocoa powder
- a pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large baking dish filled halfway with water in the oven.
- In a medium saucepan, melt 1 cup of granulated sugar over medium heat until it turns a deep amber color, about 5-7 minutes. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
- In a large bowl, whisk together 4 large eggs, 2 cups of heavy cream, 1 cup of whole milk, a splash of vanilla extract, and a pinch of salt until smooth.
- Stir in a couple of tablespoons of cooled, strong brewed coffee into the egg mixture for that signature tiramisu flavor.
- Pour the mixture over the caramel in the baking dish. Place the dish in the water bath in the oven.
- Bake for about 45-50 minutes, or until the center is just set but still slightly wobbly. Tip: To prevent the top from browning too much, you can cover it loosely with aluminum foil halfway through baking.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, to set completely.
- To serve, run a knife around the edges of the dish to loosen the crème caramel. Invert onto a serving plate, dust with 2 tablespoons of cocoa powder for that tiramisu finish.
Fluffy, creamy, and with a perfect balance of sweet and bitter, this dessert is a showstopper. Serve it with a side of espresso for an authentic tiramisu experience or enjoy it as is for a simpler pleasure.
Caramel Apple Crème Caramel
Let’s dive into creating a delightful Caramel Apple Crème Caramel, a perfect blend of creamy custard and the classic fall flavors of caramel and apple. This dessert is surprisingly simple to make, especially when you follow these step-by-step instructions.
Ingredients
- 1 cup of granulated sugar
- 4 large eggs
- 2 cups of whole milk
- 1 tsp of vanilla extract
- 1 medium apple, peeled and thinly sliced
- A splash of lemon juice
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a water bath by placing a large baking dish filled halfway with water in the oven.
- In a heavy-bottomed saucepan, melt 1 cup of granulated sugar over medium heat until it turns a deep amber color, stirring constantly to prevent burning. Tip: Keep a close eye on the sugar as it can go from perfect to burnt very quickly.
- Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Let it cool for a few minutes.
- In a bowl, whisk together 4 large eggs, 2 cups of whole milk, 1 tsp of vanilla extract, and a pinch of salt until smooth. Tip: Straining the mixture through a fine sieve can help remove any egg bits for a smoother custard.
- Arrange the thinly sliced apple on top of the cooled caramel, then gently pour the egg mixture over the apples.
- Place the baking dish into the prepared water bath and bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: The water bath ensures gentle cooking, preventing the custard from curdling.
- Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Mmm, the result is a silky smooth custard with a rich caramel layer and tender apple slices throughout. Serve it chilled, perhaps with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Pistachio Rosewater Crème Caramel
Let’s dive into creating a dessert that’s as elegant as it is delicious, combining the nutty richness of pistachios with the floral notes of rosewater in a smooth crème caramel.
Ingredients
- 1 cup of sugar for the caramel
- 4 large eggs
- 2 cups of heavy cream
- 1/2 cup of shelled pistachios, finely ground
- 1 tbsp of rosewater
- A pinch of salt
Instructions
- Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Tip: Keep a close eye on the sugar to prevent burning.
- Quickly pour the caramel into 4 ramekins, tilting them to coat the bottoms evenly. Set aside to harden.
- In a bowl, whisk together the eggs, heavy cream, ground pistachios, rosewater, and salt until smooth. Tip: Strain the mixture through a fine sieve to ensure a silky texture.
- Divide the mixture among the ramekins, then place them in the water bath in the oven. Bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: To test doneness, insert a knife near the edge; it should come out clean.
- Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of each ramekin and invert onto a plate, allowing the caramel to flow over the custard.
Now, the pistachio rosewater crème caramel is ready to impress with its creamy texture, balanced sweetness, and aromatic flair. Serve it garnished with a sprinkle of crushed pistachios and a few edible rose petals for an extra touch of elegance.
Dark Chocolate Sea Salt Crème Caramel
Mastering the art of dessert making starts with understanding the balance of flavors and textures, and this Dark Chocolate Sea Salt Crème Caramel is a perfect example. Let’s dive into creating this decadent treat that combines the richness of dark chocolate with the subtle crunch of sea salt.
Ingredients
- 1 cup of granulated sugar
- 1/4 cup of water
- 2 cups of heavy cream
- 1 cup of whole milk
- 4 ounces of dark chocolate, finely chopped
- 4 large eggs
- 1/2 cup of granulated sugar (yes, more sugar!)
- A pinch of sea salt
- A splash of vanilla extract
Instructions
- Preheat your oven to 325°F (163°C) and grab a 9-inch round baking dish.
- In a medium saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, stirring until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
- Quickly pour the caramel into the baking dish, tilting to cover the bottom evenly. Set aside to harden.
- In another saucepan, heat the heavy cream and milk over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until smooth.
- In a large bowl, whisk together the eggs, 1/2 cup of sugar, a pinch of sea salt, and a splash of vanilla extract. Slowly whisk in the chocolate mixture until well combined.
- Pour the custard over the hardened caramel in the baking dish. Place the dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
- Bake for about 45 minutes, or until the custard is set but still slightly wobbly in the center. Tip: The water bath ensures gentle cooking.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Tip: Cover with plastic wrap to prevent a skin from forming.
- To serve, run a knife around the edge of the dish and invert onto a serving plate.
Finished with a silky texture that contrasts beautifully with the crunchy caramel layer, this dessert is a showstopper. For an extra touch, garnish with a light sprinkle of sea salt just before serving to enhance the chocolate flavor.
Conclusion
Valuable for any dessert lover, this roundup of 21 Delicious Crème Caramel Recipes offers a sweet journey through creamy, dreamy flavors. Whether you’re a novice or a seasoned baker, there’s a recipe here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!
