DISH RESEARCH · Dessert
Crème Caramel
Also known as: Crème caramel, homemade, Crème caramel, rayon frais, Creme caramel, retail
Chef Philippe’s selected crème caramel bakes vanilla, milk, whole eggs and sugar in caramel-lined ramekins, then chills the complete custards before serving them inverted or in their moulds.
About Crème Caramel
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Custard beneath liquid caramel defines this dessert, described by Le Creuset as a French classic. Chef Philippe’s selected recipe combines milk, whole eggs, sugar and a vanilla pod; the mixture goes into caramel-lined ramekins and bakes in a hot-water bath before cooling.
Sweetness in two layers comes from the caramel coating and the separately sweetened custard. Philippe notes that caramel already sweetens the surface strongly, and suggests reducing the custard’s sugar when a less sweet result is wanted. Those adjustments are alternatives to his stated recipe quantities.
A creamy custard that holds its shape is the author’s description of the whole-egg version after cooling and unmoulding. Its caramel forms a liquid coating. Philippe distinguishes a yolk-only variation as yellower and more supple, advising that it stay in its ramekin rather than be turned out.
Ingredients in Crème Caramel
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cow Milkbase
- Vanillaseasoning
- Eggother
- Sugarother
- Caramel saucesauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.