Celebrate National Caramel Custard Day on October 3rd with this silky, classic dessert.
October 3rd is National Caramel Custard Day! Also known as crème caramel, this elegant dessert features a smooth, creamy egg custard topped with a rich, bittersweet caramel sauce that flows beautifully when unmolded. It’s a timeless favorite that looks impressive yet uses simple pantry ingredients.
Why You’ll Love This Recipe
- Classic French-style dessert with only 6 ingredients
- Make-ahead friendly (perfect for entertaining)
- Naturally gluten-free
- Elegant yet surprisingly easy once you master the caramel
- Can be made in individual ramekins or one large dish
Ingredients
1/2 cup/96g sugar
3 eggs, slightly beaten
1/3 cup/64g sugar
1 teaspoon/5ml vanilla
1/8 teaspoon salt
2 1/2 cups/625ml very warm milk
Ground nutmegDirections
3 eggs, slightly beaten
1/3 cup/64g sugar
1 teaspoon/5ml vanilla
1/8 teaspoon salt
2 1/2 cups/625ml very warm milk
Ground nutmegDirections
Heat oven to 350F/176C/Gas 4Heat 1/2 cup sugar in heavy 1-quart/ 1 liter saucepan over low heat, stirring constantly, until sugar is melted and golden brown. Divide sugar syrup among six (6)ounce/180ml custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 10 minutes.
Mix eggs, remaining sugar, the vanilla and salt in medium bowl. Gradually stir in milk. Pour over syrup in cups. Sprinkle with nutmeg.Place cups in rectangular pan, 13x9x2 inches/33 x 23 x 5 cm, on oven rack. Pour very hot water into pan to within 1/2 inch/1.25cm of tops of cups.Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool 30 minutes. Cover and refrigerate until serving or up to 48 hours.
To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
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