Caramel Custard (Crème Caramel)
Desserts & Sweet Treats
Caramel Custard (Crème Caramel)
Silky, wobbly custard under a river of amber caramel — the dinner-party dessert every Pakistani household loves, done the foolproof way.
⏱️ Prep: 20 min (+4 hr chill)🔥 Bake: 45–50 min at 160°C🍮 Serves: 8⭐ Level: Intermediate
🧰 Baking Tools You'll Need
Ingredients
Caramel:
- 100g (½ cup) sugar
- 2 tbsp water
Custard:
- 4 eggs + 2 yolks
- 100g (½ cup) sugar
- 500ml full-cream milk
- 1 tsp vanilla essence
- Pinch of salt
Method
- Caramel. Heat sugar and water in a pan without stirring until deep amber. Immediately pour into your mold and tilt to coat the base. It will harden — that's correct.
- Custard. Warm the milk until steaming (not boiling). Whisk eggs, yolks, sugar and salt gently — avoid making foam. Slowly stream in the warm milk, whisking. Add vanilla and strain through a sieve for perfect silkiness.
- Water bath. Pour custard over the set caramel. Place the mold in a deep tray and pour hot water halfway up its sides.
- Bake. 45–50 minutes at 160°C — the centre should wobble slightly like set jelly.
- Chill. Cool, then refrigerate at least 4 hours (overnight is best).
- Flip. Run a knife around the edge, place a rimmed plate on top, and invert with confidence. The caramel cascades down on its own.
👩🍳 Baker's Tip: The water bath is non-negotiable — it's what keeps the custard silky instead of rubbery. If you see bubbles or holes in your custard, your oven was too hot; drop 10°C next time.