The Dreamy Creme Caramel Recipe Everyone Adores

Silky smooth creme caramel beckons dessert enthusiasts with its luxurious charm and elegant simplicity.

Caramel lovers appreciate this classic French treat that melts effortlessly on your tongue.

Delicate custard whispers sweet promises of indulgence and comfort.

Rich egg-based pudding carries subtle vanilla notes that dance across palates.

Creamy textures blend perfectly with golden caramel layers, creating a symphony of taste.

Sophisticated yet approachable, this dessert promises pure culinary magic in every spoonful.

Prepare to experience a delightful journey through classic French pastry craftsmanship that will leave you enchanted.

Highlights of Mary Berry Creme Caramel

• Minimal Ingredients: Requires just a few pantry staples like eggs, milk, sugar, and vanilla, making it a straightforward dessert anyone can create.
• Simple Technique: Follows a classic method with basic cooking steps that build confidence for home bakers looking to master a traditional French dessert.
• Impressive Presentation: Delivers a stunning restaurant-quality dessert with minimal effort, perfect for entertaining guests or elevating a special meal with its elegant appearance.
• Make-Ahead Magic: Can be prepared in advance and stored overnight, reducing last-minute stress and allowing flavors to develop, making it ideal for dinner parties or family gatherings.

What Goes into Mary Berry Creme Caramel

• Eggs: Provides the rich, creamy base and structure for the delicate custard.
• Milk: Creates the smooth and silky texture of the classic dessert.
• Caster Sugar: Adds sweetness and helps create the smooth custard consistency.

• Sugar, Water: Combines to form a deep amber caramel sauce that coats the bottom of the ramekins.

• Vanilla: Brings a warm, sweet aroma and depth of flavor to the dessert.
• Butter: Helps prevent sticking and adds a subtle richness to the ramekins.

Step-by-Step for Mary Berry Creme Caramel

Step 1: Create Caramel Base

Melt sugar in a pan over low heat. Gently stir until sugar completely dissolves. Allow the mixture to boil without stirring until it turns a rich, deep amber color. Quickly pour the caramel into warmed ramekins, spreading it evenly across the bottom. Let the caramel cool and set completely.

Step 2: Prepare Ramekin Surfaces

Lightly butter the sides of the ramekins above the caramel layer to prevent sticking during baking.

Step 3: Whip Up Custard Mixture

• Eggs
• Vanilla extract
• Caster sugar

Ensure the ingredients are well combined and create a smooth mixture.

Step 4: Create Creamy Custard Base

Warm milk until it’s just hot but not boiling. Slowly pour the warm milk into the egg mixture while continuously whisking. This helps prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve to ensure a silky smooth texture.

Step 5: Fill Ramekins

Carefully divide the custard mixture among the prepared ramekins, filling each one evenly.

Step 6: Set Up Water Bath

Place the filled ramekins in a large roasting tin. Fill the tin with hot water, reaching halfway up the sides of the ramekins. This water bath helps the custard cook evenly and prevents cracking.

Step 7: Bake to Perfection

Preheat the oven to 150°C / 300°F / Gas Mark 2. Bake the custards for 25-30 minutes. The custard should be set around the edges but still have a slight jiggle in the center when gently shaken.

Step 8: Chill and Serve

Remove the ramekins from the water bath and let them cool completely on a wire rack. Refrigerate overnight to allow the flavors to develop and the custard to set fully.

Step 9: Final Presentation

When ready to serve, run a thin knife around the edges of each ramekin to loosen the dessert. Quickly invert onto serving plates, allowing the caramel to drizzle over the top of the creme caramel.

Tips to Master Mary Berry Creme Caramel

• Prevent Caramel Burning: Watch the sugar carefully and remove from heat immediately when it turns deep amber to avoid bitter, burnt flavor.
• Smooth Custard Technique: Strain the egg mixture to remove any lumps, ensuring a silky, creamy texture in your final dessert.
• Water Bath Mastery: Use hot water when creating the bain-marie to help the custard cook evenly and prevent cracking.
• Gentle Cooling Strategy: Let the creme caramel cool completely at room temperature before refrigerating to maintain its delicate structure.
• Make-Ahead Magic: Prepare the dessert a day in advance for the best flavor development and easier serving.

Ways to Change Up Mary Berry Creme Caramel

• Chocolate Crème Caramel: Replace vanilla with melted dark chocolate, creating a rich, decadent version of the classic dessert.
• Coconut Variation: Swap regular milk with coconut milk and add a sprinkle of toasted coconut flakes for a tropical twist.
• Gluten-Free Friendly: Ensure all ingredients are certified gluten-free, making this dessert safe for those with gluten sensitivities.
• Vegan Alternative: Use plant-based milk, replace eggs with silken tofu or cornstarch mixture, and swap sugar with coconut sugar for a completely plant-based version.

Serving Suggestions for Mary Berry Creme Caramel

• Indulge in Perfect Pairings for Creme Caramel
• Sip Sweet Dessert Wine: Moscato d'Asti or Sauternes complement the caramel's rich sweetness, enhancing the delicate custard's creamy texture with their light, fruity notes.
• Match Contrasting Coffee: Espresso or strong black coffee cuts through the dessert's sweetness, providing a bold contrast that refreshes the palate and balances the creamy richness.
• Serve Seasonal Fruit: Fresh berries or passion fruit add a tart, vibrant dimension to the smooth caramel pudding, creating a delightful interplay of flavors and textures.

Best Storage for Mary Berry Creme Caramel

• Transfer creme caramel in sealed containers and keep refrigerated for up to 3-4 days. Ensure containers are airtight to prevent moisture absorption and flavor contamination.
• Gently warm individual ramekins in microwave for 20-30 seconds at low power to maintain custard's delicate texture. Avoid overheating to prevent scrambling.
• Place ramekins in shallow hot water bath for 5-7 minutes in preheated 150°C oven. This method helps restore original creamy consistency without drying out dessert.
• Remove from refrigerator 10-15 minutes before serving to allow natural temperature adjustment. Serve chilled or at room temperature for best flavor profile.

Your Questions on Mary Berry Creme Caramel

• Is creme caramel difficult to make?

No, it requires basic baking skills and patience. Follow each step carefully, and you’ll create a smooth, elegant dessert with practice.

• Why do I need to strain the custard mixture?

Straining removes any egg lumps and ensures a silky, smooth texture in your final dessert, creating a professional-looking result.

• What happens if I stir the caramel while cooking?

Stirring can cause sugar crystallization, which will make your caramel grainy and potentially ruin the smooth texture. Let it cook undisturbed until it reaches a deep amber color.

• Can I use different sized ramekins?

Yes, but adjust baking time accordingly. Smaller ramekins will cook faster, while larger ones might need a few extra minutes to set properly.

Creme Caramel Recipe

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4.6 from 33 reviews

• Total Time: Overnight plus approximately 45-50 minutes
• Yield: 4 1x

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Description

Silky smooth crème caramel invites dessert enthusiasts on a delightful French culinary journey of sweet indulgence. Rich custard nestled in golden caramel promises a luxurious experience that melts perfectly on your palate, delivering pure comfort in each elegant spoonful.

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Ingredients

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Main Ingredients:

• 4 free-range eggs
• 600 milliliters (20.3 fluid ounces) full-fat milk
• 160 grams (5.6 ounces) sugar

Sweeteners and Flavorings:

• 25 grams (0.9 ounces) caster sugar
• 1 teaspoon vanilla extract

Preparation and Serving:

• Unsalted butter, for greasing the ramekins
• Pouring cream, to serve

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Instructions

1. Craft a silky caramel base by melting sugar with water in a pan over gentle heat, stirring until dissolved, then allow to boil without disturbance until achieving a rich amber hue.
2. Immediately cascade the molten caramel into preheated ramekins, allowing it to solidify and create a glossy foundation.
3. Lightly coat the upper sides of ramekins with butter to prevent sticking.
4. Blend eggs, vanilla extract, and caster sugar in a mixing bowl until smooth and integrated.
5. Gently heat milk until it reaches a warm temperature, then gradually stream into the egg mixture while continuously whisking to create a uniform custard.
6. Carefully strain the custard mixture to ensure a perfectly smooth texture.
7. Distribute the silky custard evenly among the caramel-lined ramekins.
8. Position ramekins within a roasting tin, then carefully fill the surrounding area with hot water, reaching approximately halfway up the ramekin sides.
9. Slide the roasting tin into a preheated oven at 150°C/300°F and bake for 25-30 minutes, watching for a set yet slightly trembling custard consistency.
10. Remove from oven and allow to cool completely on a wire rack.
11. Refrigerate overnight to enhance flavor and texture development.
12. When ready to serve, delicately loosen the edges with a knife and invert onto serving plates, revealing the luscious caramel-topped dessert.

Notes

• Always use a water bath (bain-marie) to ensure gentle, even heating which prevents the custard from cracking or becoming rubbery.
• Strain the custard mixture through a fine-mesh sieve to remove any egg strands, creating a silky smooth texture.
• Control caramel color carefully by watching closely – amber means rich flavor, dark amber risks bitter taste.
• Refrigerate overnight to develop deeper flavor and allow proper setting of the dessert.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 210kcal
• Sugar: 26g
• Sodium: 40mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0.1g
• Carbohydrates: 30g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 110mg