Cream Caramel: The Elegant & Effortless Dessert

One of my absolute favourite desserts since childhood? Cream Caramel. 

This classic treat holds a special place in my heart, and it’s the perfect choice when you need a dessert that’s equal parts elegant and effortless. Whether you’re hosting a last-minute dinner party or inviting friends over for lunch, Cream Caramel is a beautiful way to round out the meal with its silky-smooth texture and rich caramel topping.

Why You’ll Love This Recipe

✔️ Simple ingredients – Just milk, eggs, sugar, and vanilla! ✔️ Versatile flavours – Infuse with tea, coffee, or spices for a twist. ✔️ Make-ahead friendly – Perfect for prepping in advance. ✔️ Naturally gluten-free – A dessert everyone can enjoy. ✔️ Master classic baking techniques – Learn caramelisation and bain-marie baking.

Ingredients for classic cream caramel: whole milk, vanilla beans, sugar, and eggs – key components for creating a smooth, indulgent dessert.

What Makes Cream Caramel Special?

Unlike cakes or cookies, Cream Caramel is all about precision and technique. From mastering the perfect caramel to achieving a custard that’s smooth, not grainy, this dessert teaches essential baking skills that every home baker should know.

The Science Behind Caramelisation

When sugar is heated, it undergoes the Maillard reaction and caramelisation, developing deep, complex flavours. The key is to stop cooking at the right moment—too light, and it lacks depth; too dark, and it turns bitter.

Cream Caramel Recipe

Serves: 6 (Glass Ramekins or Cream Caramel Metal Tins)

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: At least 2 hours

Ingredients

For the Caramel:

• 15g water

• 150g sugar

For the Cream Mixture:

• 500g whole milk

• 1 vanilla bean (or 1.5 tbsp vanilla paste)

• 150g whisked eggs (3 medium eggs UK / 3 large eggs USA)

• 100g granulated sugar
  

Step-by-Step Method

Preheat Your Oven:

Set your oven to 140°C (275°F).

Make the Caramel:

• In a saucepan, combine water and sugar, stirring gently.

• Heat over medium-low heat until it turns a light caramel colour. (Be patient—don’t stir too much, or it may crystallize.)

• Carefully pour the hot caramel into the base of your ramekins. Be cautious—it’s very hot!

Prepare the Vanilla Milk:

• Split the vanilla bean and scrape out the seeds.

• Add both the seeds and the pod to the milk and heat until steaming but not boiling. I like to heat it until 83°C (181°F)—this is the perfect temperature to infuse flavours without scorching the milk.

• If using vanilla paste, simply mix it into the warm milk.

Whisk the Eggs and Sugar:

• In a separate bowl, whisk the eggs and sugar together until pale and smooth.

Combine the Mixtures:

• Pour the warm vanilla milk over the egg mixture through a sieve to remove any cooked bits.

• Whisk gently to combine. (Avoid vigorous whisking, which can create bubbles.)

Fill Ramekins & Bake in a Bain Marie:

• Pour the cream mixture over the set caramel in the ramekins.

• Place the ramekins in a deep baking dish, then carefully add hot water until it reaches halfway up the sides of the ramekins. (This gentle heat prevents curdling.)

• Bake for 30 minutes, or until just set with a slight wobble in the centre.

• Let cool at room temperature, then refrigerate for at least 2 hours or up to 2 days.

Cream caramel ramekins in a baking dish, ready for the bain-marie technique before baking – the perfect preparation for a silky, smooth dessert.

How to Serve Cream Caramel

Tip: To serve, run a sharp knife around the edges, place a small plate on top of the ramekin, and invert it gently. The golden caramel will cascade over the silky custard. Pure magic! 

Flavour Variations

Want to customise your Cream Caramel? Try these:
Tea-Infused: Steep Earl Grey or chai in the milk.
Coffee Kick: Add a shot of espresso for a café-style dessert. Or infuse coffee beans into the milk.
Citrus Twist: Infuse the milk with orange zest for a zesty note.

Mini loaf pans filled with cream caramel, a great alternative for informal occasions like BBQs, offering a unique and stylish dessert presentation.

FAQs & Pro Tips

1. Why is my caramel too hard?

You may have cooked it too long. Stop when it reaches a light golden colour—remember, it darkens as it cools!

2. Can I make Cream Caramel ahead of time?

Absolutely! It tastes even better the next day. Just keep it refrigerated and un mould before serving.

3. Why is my custard grainy?

This happens if the oven temperature is too high or if it was overbaked. Always bake low and slow and use a bain marie (water bath) for even cooking. 

4. Why is my custard full of bubbles?

Bubbles form when you overwhisk the egg mixture. Be gentle when mixing and pouring.

5. Can I use cream instead of milk?

Yes! Using half cream and half milk will create a richer, more decadent version.

This Cream Caramel recipe is a timeless classic—simple, refined, and endlessly adaptable.

By mastering this dessert, you’re also learning essential baking skills—caramelisation, egg-based custards, and bain-marie baking—that will level up your home baking expertise.

If you try it, tag me on social media with your beautiful creations! 🍮

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Happy baking!