Traditional Crème Caramel
Crème caramel is a classic French baked custard with a layer of caramel on the bottom that becomes a sauce when the dessert is unmolded. It is different from crème brûlée because the caramel is poured into the ramekin before baking, not torched on top after chilling. I make it when I want a make-ahead dessert that feels traditional, clean, and elegant without needing pastry dough, frosting, or decoration.
- Servings: 6
Source: Michel Dumas
Ingredients
- For the caramel
- granulated sugar
- water
- For the custard
- plus 2 tbsp whole milk
- large eggs
- vanilla extract
- small pinch salt
- Optional garnish
- Fresh mint leaves
- Fresh strawberries