How long does it take to make Crème Caramel?
Bake at 160°C (320°F) in a boiling water bath halfway up the molds, about 45 minutes, until the custard is set and jiggles slightly.
5 hr 8 minTotal
22 minActive time
4 hr 46 minSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | Melt the sugar with the water in a pot over medium heat, without stirring | — |
| 2 | Pour immediately into the bottom of the molds and let set | 1 min |
| 3 | Preheat the oven to 160°C (320°F) | 12 min |
| 4 | Heat the milk to just below boiling | 5 min |
| 5 | Whisk the eggs and sugar in a bowl | 1 min |
| 6 | Pour the hot milk slowly into the mixture of eggs, whisking constantly, and add the vanilla | 1 min |
| 7 | Strain and pour over the caramel in the molds | 3 min |
| 8 | Bake in a boiling water bath halfway up the molds 45 minutes | 45 min |
| 9 | Let cool, then chill in the fridge at least 4 hours. Turn out onto a plate when serving | 4 hr |
How to Tell It's Done
- until it turns amber
- until the custard is set at the edges and jiggles slightly in the center
Tips
- Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
- The water bath keeps the heat gentle and even: without it the edges overcook and the custard fills with holes.
Common Mistakes
- Don't stir: stirring makes the sugar crystallize. If needed, swirl the pot gently. The color changes fast, so don't walk away.
- The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
- Check by the cue (until…), not just the clock: every oven bakes a little differently.
More Ways
- Pour the hot milk into the eggs in a thin stream, whisking, so they don't cook.
- Chill at least two hours, run a thin knife around the edges and turn out onto a plate.
The full recipe: Crème Caramel →
Recipes with Crème Caramel
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