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Chef John's Creme Caramel

Rated as 4.79 out of 5 Stars
57k

"Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic."
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Ingredients

1 h 35 m servings 328
Original recipe yields 4 servings (4 (6.5 oz.) creme caramels)

Directions

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  1. Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
  2. Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
  3. Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
  4. Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
  5. Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
  6. Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
  7. Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
  8. Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
  9. Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
  10. To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Nutrition Facts


Per Serving: 328 calories; 16.8 40.8 5.5 244 191 Full nutrition

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Reviews

Read all reviews 28
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is one of the best things I have ever put in my mouth. Ever. I am amazed by and in love with this recipe. Your eyes will roll back in your head, and you will say "Oh. My. God."

Most helpful critical review

Custard part was good, cooking caramel to the point shown in video was to long .

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This is one of the best things I have ever put in my mouth. Ever. I am amazed by and in love with this recipe. Your eyes will roll back in your head, and you will say "Oh. My. God."

Tried this and it taste amazing! and simple to make too for a first timer like me. Thx Chef John!

Wonderful!! I was really intimidated by the thought of caramelizing sugar but I survived and did it correctly!! The taste and texture of this dessert is amazing. I will definitely make this aga...

Amazing recipe. Simple enough for a thirteen year old girl to make. I just left out the orange cognac. I had to make the caramelized sugar 3 times to get it right, but clean up was really easy. ...

chef john i hope they are paying you good because you are way above the other tv chefs........im a new fan of yours and you are my cookbook.......thank you so much. ive been a chef for years and...

Lovely dessert to impress people. I used heavy cream instead of creme fraiche and vanilla and orange extracts instead of orange cognac.

Great video and great recipe! Thank you, I abosulutely love this desert.

Amazing and delectable. One of the best desserts I have ever tasted, let alone cooked. I was a bit scared of making the caramel, but it was easier than making a pancake. Really a stunning (and s...

Custard part was good, cooking caramel to the point shown in video was to long .