Caramel Custard

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These individual crème caramel caramel desserts are a rich and creamy egg custard with caramel sauce, that is baked in a water bath then chilled and turned out onto a serving plate. Easy to follow instructions show you how to make a silky-smooth caramel custard or flan to die for!

What is Caramel Custard?

Caramel Custard is very similar to Crème Brulee. Both are topped with caramel, but this version has a soft caramel that melts and surround the custard. Many restaurants in the United States also refer to this dessert as Flan, but it has many different names around the world.

What you will need:

• whole milk – the fat content helps the custard hold it’s shape, and gives it it’s creaminess.
• vanilla bean pod
• large eggs
• granulated sugar – for the custard and to make the caramel.
• pure vanilla extract for even more vanilla infused flavor.
• six ramekins or custard cups and a baking pan.

How do you make Caramel Custard?

Place six ramekins in a pan full of hot water.

To make the caramel:

Pour sugar into a large saucepan. Shake to spread evenly, and heat slowly without stirring. Tilt the pan back and forth until the sugar melts.

Remove the ramekins from the water and dry thoroughly. (they will still be warm)

When the sugar turns a rich golden color, pour the mixture into the ramekins and tilt to spread evenly until the bottom is coated. Set aside.

To make the Custard:

Preheat oven to 350 degrees. Pour milk into a saucepan, and add the vanilla bean. Heat milk to just below the boiling point. The liquid will start to move and swell, and form tiny bubbles around the edge of the pan.

Pour into a large bowl and set aside to cool.

Beat eggs in a large bowl. Gradually beat in the sugar.

Remove the vanilla bean from the milk, and add the vanilla extract. Gradually mix into the eggs.

Strain the mixture into a bowl (I used the original milk bowl).

Ladle mixture into caramel lined ramekins and place into a large roasting pan.

Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.

Place pan in the oven and bake for 40 minutes. The custards are done when a slender knife blade comes out clean when inserted into the center.

Lift the ramekins out of the roasting pan, and set aside to cool. Chill in the refrigerator for several hours before serving.

To serve, run a knife around the outside edge of the custard.

Place on a serving plate, and flip over. You may need to shake the ramekin, or tap the bottom to brake the seal.

Caramel will puddle around the base of the Custard.

Recipe Notes & Tips

• The trickiest part of this dessert, is making the caramel. It can go from “why won’t you melt” to “oops, it’s burnt” in the blink of an eye. You need to keep your eyes on it!
• I use a turkey baster to suck up the hot water before removing the cooked custards from the baking dish.

Can I make dairy-free Caramel Custard?

Yes you can, in fact this recipe was originally written as dairy-free. Substitute 1) 14 ounce can of full-fat coconut milk and 2+ cups of boxed, refrigerated coconut milk to equal 4 cups total.

All other instructions remain the same. The texture is a bit grainier, but it is still amazingly delicious!!

Trust me if I can make this dessert, you can too!

This recipe is part of our Spanish/Mexican Cooking with Astrology “Libra” meal. We started with Margaritas, followed by Zucchini Fritters with Pine Nut Sauce as an appetizer. Then Chicken Fajitas for the main course, and Huevos Rancheros for breakfast!!

More individual dessert recipes:

• Instant Pot Kahlua Flan
• Instant Pot Chocolate Lava Cakes
• Lemon Curd Tarts
• Eggnog Cream Brulee – does not actually contain eggnog
• Crème Brulee
• Mini Dutch Apple Pies

Tools used to create this recipe:

• Custard Cups
• Mini Knife
• 9 x 13 Baking Pan – glass and ceramic pans work too!
• Whisk
• Measuring Cup
• 1.5 quart Saucepan – used for the sugar.
• 2-quart Saucepan – used for the milk.
• Strainer
• Vanilla Bean
• Pure Vanilla Extract

If you love this recipe, please rate it ⭐⭐⭐⭐⭐and help me share on facebook and to help other readers in our community!

Todos Disfruten! (Everyone Enjoy! )

Caramel Custard

These individual crème caramel desserts are a rich and creamy egg custard with caramel sauce, that is baked in a water bath then chilled and turned out onto a serving plate.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: Spanish

Keyword: baked custard served in a puddle of caramel sauce

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6 Servings

Calories: 336kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

For the Custard

• 4 cups whole milk
• 1 vanilla bean split
• 6 large eggs at room temperature
• 0.5 cup granulated sugar
• 1 teaspoon pure vanilla extract

For the Caramel

• .75 cups granulated sugar

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Instructions

• Place six ramekins in a pan full of hot water.

To make the Caramel:

• Pour sugar into a large saucepan. Shake to spread evenly, and heat slowly without stirring. Tilt the pan back and forth until the sugar melts.
• Remove the ramekins from the water and dry thoroughly. When the sugar turns a rich golden color, pour the mixture into the ramekins and tilt to spread evenly until the bottom is coated. Set aside.

To make the Custard:

• Preheat oven to 350 degrees. Pour milk into a saucepan, and add the vanilla bean. Heat milk to just below the boiling point. The liquid will start to move and swell, and form tiny bubbles around the edge of the pan.
• Pour into a large bowl and set aside to cool.
• Beat eggs in a large bowl. Gradually beat in the sugar.
• Remove the vanilla bean from the milk, and add the vanilla extract. Gradually mix into the eggs.
• Strain the mixture into a bowl (I used the original milk bowl).
• Ladle mixture into caramel lined ramekins and place into a large roasting pan.
• Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Place pan in the oven and bake for 40 minutes. The custards are done when a slender knife blade comes out clean when inserted into the center.
• Lift the ramekins out of the roasting pan, and set aside to cool. Chill in the refrigerator for several hours before serving.
• To serve, run a knife around the outside edge of the custard.
• Place on a serving plate, and flip over. You may need to shake the ramekin, or tap the bottom to brake the seal. Caramel will puddle around the base of the Custard.

Notes

• The trickiest part of this dessert, is making the caramel. It can go from “why won’t you melt” to “oops, it’s burnt” in the blink of an eye. You need to keep your eyes on it!
• I use a turkey baster to suck up the hot water before removing the cooked custards from the baking dish.
• For dairy-free: Substitute 1) 14 ounce can of full-fat coconut milk and 2+ cups of boxed, refrigerated coconut milk to equal 4 cups total. All other instructions remain the same. 

Nutrition

Calories: 336kcal | Carbohydrates: 50g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 141mg | Potassium: 286mg | Sugar: 50g | Vitamin A: 534IU | Calcium: 212mg | Iron: 1mg