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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!

Three small white plates with caramel covered custard and a blue mug filled with coffee.

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.
Milk, eggs, sugar, vanilla extract and vanilla bean to make caramel custard.

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.

Melted sugar simmering in a saucepan.

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

Caramelized sugar in a saucepan.

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.

Caramelized sugar divided among 6 glass custard cups.

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.

Milk and vanilla bean in a medium saucepan.

Pour into a large bowl and set aside to cool.

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

Egg yolks beaten with a whisk in a glass bowl.

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

Heated cream and egg yolks whisked together in a large glass bowl.

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

Custard poured through a sieve to remove clumps.

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

Custard mixture poured into six caramel lined custard cups in a baking pan.

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

Water filled halfway up the custard cups in a baking pan.

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.

A thin knife sticking up between the custard and the glass up to loosen it from the sides.

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

Two custards surrounded by caramel on small white plates.

Caramel will puddle around the base of the Custard.

A spoon holding a scoop of caramel custard resting on a small white plate with a blue coffee mug in the background.

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!!

a spoonful of caramel custard taken out of the whole dessert floating in caramel on a blue plate

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!!

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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
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 Servings
Calories: 336kcal
Author: Lisa Johnson

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

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

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11 Comments

  1. I’m in love with your dairy-free version, it looks awesome! Does it taste of coconut though? I’ve never used coconut milk in baking so I don’t know if it actually has a coconut flavor.
    Anyway, I think I’ll try your version soon. Thanks for the recipe, Lisa 😀

  2. Lisa, I absolutely flip for Creme Brulee or Caramel Custard – yours looks absolutely decadent! I love your comment about cooking the caramel because OMG how true is that?? I’ve had the oops moment a number of times, including once when an entire saucepan could not be saved! Thanks for sharing and pinning! Have a happy Sunday!

  3. Oh, this looks delicious! I love cooking with coconut milk. I’ve never made custard before but I might have to give it a try now. This looks do-able! 😉 Thanks for sharing on Saturday Night Fever! Pinned!

    ~Jen @ Yummy Healthy Easy

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