Salted Caramel Custard (Crème Caramel)
The crown jewel of custard desserts: a deep amber salted caramel coating the bottom of individual ramekins, topped with a velvety, delicate custard of whole milk, cream, egg yolks, and pure vanilla, gently baked in a water bath.
Delicately wobbly custard that unmolds cleanly onto a dessert plate, drenched in glossy golden salted caramel sauce.
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Food Wishes (Chef John)): This public video is provided as a visual reference for the dish. Exact ratios, timings (20m prep / 45m cook / 240m rest), and US grocery suggestions on this page are independently standardized by Cocinanding.
Salted Caramel Custard (Crème Caramel)
Food Wishes (Chef John)
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
Nielsen-Massey Madagascar Bourbon Vanilla
Standard Size: 4 oz bottleWhy it matters: Cold-extracted real vanilla beans that perfume subtle milk custards without alcohol harshness.
Where to find in US: Baking aisle.
Acceptable substitutes: McCormick Pure Vanilla.
Why This Recipe Works
💡 Salt Balancing Sugar Caramelization
Adding salt directly into the dark caramelized sugar cuts cloying sweetness and magnifies complex toffee and butterscotch notes.
Ingredients for 6 ServingsUS Standard Measurements
- 0.75 cup Granulated white sugar, divided (1/2 cup for caramel, 1/4 cup for custard)
- 2 tbsp Water (2 tbsp for caramel plus hot water for water bath)
- 0.5 tsp Fine sea salt or kosher salt for the salted caramel
- 1.5 cups Fresh whole milk
- 0.5 cup Heavy whipping cream
- 3 units Large whole eggs
- 2 yolks Additional egg yolks
- 1 tsp Pure vanilla extract
Required Kitchen Tools
- ✓6 individual ramekins (4 to 6 oz)
- ✓Deep roasting pan for water bath (bain-marie)
- ✓Fine-mesh sieve
Step-by-Step Preparation
Cook Salted Caramel
Simmer 1/2 cup sugar and 2 tbsp water in a saucepan over medium without stirring until it turns a deep copper amber (6 minutes). Remove, stir in sea salt, and divide among 6 ramekins.
Scald Milk & Cream
Warm milk, cream, remaining 1/4 cup sugar, and 1 tsp vanilla extract in a saucepan over low heat until steaming, without boiling. Remove from heat.
Whisk & Sieve the Custard
Whisk eggs and yolks gently without whipping in air. Slowly stream in warm milk mixture while whisking. Pour through a fine-mesh sieve to eliminate chalazae and bubbles.
Bake in Bain-Marie
Ladle into ramekins. Place ramekins in roasting pan and fill pan with hot water halfway up ramekin sides. Bake at 325°F (163°C) for 35 to 40 minutes until centers gently wobble. Chill 4 hours.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: The custard turned spongy with bubbles throughout
Underlying Cause: Water bath boiled vigorously in an overly hot oven.
Fix & Solution: Bake at a low 325°F (163°C) and use hot tap water in the water bath so the eggs set gently without boiling.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Salted Caramel Custard (Crème Caramel)
❓ Which brand of pure vanilla extract should I look for in US grocery stores for Salted Caramel Custard (Crème Caramel)?
Editorial suggestion: Nielsen-Massey Madagascar Bourbon Vanilla (Nielsen-Massey). Cold-extracted real vanilla beans that perfume subtle milk custards without alcohol harshness. Typical aisle: Baking aisle. Acceptable substitute: McCormick Pure Vanilla.
❓ How do I fix: "The custard turned spongy with bubbles throughout"?
Common cause: Water bath boiled vigorously in an overly hot oven. Practical fix: Bake at a low 325°F (163°C) and use hot tap water in the water bath so the eggs set gently without boiling.
The Epitome of French Dessert Simplicity
Crème Caramel is the ultimate benchmark of a dessert chef’s finesse. Chef John adds a contemporary modern twist with flaky sea salt in the caramel, balancing the richness of eggs and whole cream for a truly sublime spoonful.
Visual Kitchen Infoguide (Print or Save to Phone)
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