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Chef John's Creme Caramel
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Decadent creme caramel delights with a touch of burnt caramel magic fused into creamy custard perfection.
Ingredients:
  • 0.5 cup (scant) white sugar
  • 3 large egg yolks
  • 0.5 cup creme fraiche
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon orange cognac (such as Grand Marnier®)
Instructions:
  • Preheat your oven to 325 degrees F, and lightly coat 4 heatproof 6.5-oz. ramekins with vegetable spray before arranging them in a casserole dish.
  • In a small, heavy, dry skillet over medium heat, melt 1/2 cup sugar by gently shaking and swirling the pan until it turns dark brown; avoid using utensils. Remove from heat once sugar is completely melted.
  • Swiftly divide the caramel syrup evenly among the 4 ramekins.
  • In a bowl, combine 1 whole egg and 3 egg yolks with a pinch of salt and 1/4 cup sugar. Whisk vigorously until the sugar dissolves and the mixture turns frothy, approximately 1 minute.
  • Combine creme fraiche with the egg mixture, then stir in the milk, vanilla, and Grand Marnier until well blended.
  • Fill the prepared ramekins with the mixture, leaving some space at the top, about 2/3 to 3/4 full.
  • Fill the casserole halfway up the sides of the ramekins with hot tap water. Then, place it on the middle rack of the preheated oven.
  • Bake for 45-50 minutes, checking for doneness starting at 40 minutes.
  • Carefully transfer the ramekins from the casserole to a cooling rack. Once they are slightly warm, gently loosen each custard by running a sharp paring knife along the edge.
  • Cover the ramekin with a small plate, then gently invert to unmold. Refrigerate until chilled before serving.

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