Also known in France as crème renversée (“turned-out cream”), this classic treat is ideal for entertaining because it must be prepared in advance and needs a night in the fridge to set. Whether you’re hosting a dinner party or searching for a show-stopping holiday dessert, Crème Caramel is a favorite that never disappoints. 

Why you’ll love this Crème Caramel recipe

• Authentic French flavor: This is a true French-style crème caramel, made the traditional way with milk, not cream. It’s light and delicate, yet still rich and luxurious in taste and texture.
• A perfect vanilla vs. caramel flavor balance: My recipe includes a generous touch of vanilla to bring just enough warmth and depth. It also includes enough caramel to coat and flavor the custard, but not too much: it’s isn’t too sweet, nor too heavy.
• Slow-baked perfection: The gentle water bath (bain-marie) ensures even cooking, creating a smooth, satiny custard while letting the caramel infuse its flavor from below.
• Flexible format: You can make this recipe in small ramekins or in one large mold – you choose!
• Make-ahead friendly: Crème caramel actually improves with time: it chills beautifully and is perfect for preparing a day or two in advance.

Ingredients you’ll need for Crème Caramel

• Sugar, water. The caramel is made with white sugar and a splash of water so it’s pourable into the ramekins.
• Milk. For the custard, I recommend using whole milk so it sets nicely and yields a rich, luscious texture.
• Vanilla. We use vanilla to flavor the custard. I like to use the seeds from one vanilla bean or ½ teaspoon of vanilla bean powder (which I store in a small glass jar). The seeds give the most intense flavor, but vanilla extract works well too and is a more affordable option.
• Eggs. We need 3 whole eggs and 3 egg yolks for the custard. Take them out of your fridge at least 30 minutes before using, so they’re at room temperature.
• Sugar. We use 1/3 cup (80g) to sweeten the custard. Most recipes call for more sugar (between ½ cup to ¾ cup) but I find 1/3 cup is just sweet enough.

Equipment needed

• 6 x 4oz ramekins (or one 6-inch [15cm] cake tin)
• A large baking dish or roasting pan (for the water bath)
• Saucepan, whisk, ladle, and fine mesh strainer (optional but helpful)

How to make crème caramel (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Start by making the caramel.

Melt the sugar and water in a small saucepan (no stirring!) until deep amber in color. Pour the caramel into individual ramekins to coat bottoms and let harden. Preheat oven to 300°F (150°C).

2. Then, make the custard.

Warm the milk with vanilla, and set aside to cool and infuse. Whisk the eggs, yolks, and sugar together. Slowly whisk in the warm vanilla milk.

3. Make a water bath.

Place ramekins into a large roasting pan and ladle the cream evenly into them. Pour boiling water halfway up the sides and bake for 40 minutes, until just set and slightly jiggly. Cool completely, then refrigerate for 6+ hours or overnight (uncovered).

4. Serve.

Run a knife around edges of the ramekins, invert onto plates and serve immediately. Or you can serve still in the ramekins with caramel sauce on the bottom.

Tips for the Best Crème Caramel

• Never leave your caramel sauce unattended:To make caramel sauce you essentially toast white sugar until it’s melted. Your sugar can go from toasty to burnt pretty quickly though, so always make sure you keep a close eye on it! Stop cooking once golden amber — too dark tastes bitter.
• Temper the eggs carefully: When adding warm milk to the eggs, do it slowly while whisking constantly. This prevents the eggs from cooking too fast and gives you that silky, custard-like texture.
• Avoid bubbles and bits: Straining the mixture makes the custard silky smooth.
• Don’t overbake: the centres should still have a gentle wobble when you take the custards out of the oven: they’ll continue to set as they cool. In the photos, you might notice a few tiny bubbles around the edges of my crèmes. That’s a telltale sign they were baked just a little too long. It doesn’t really affect the flavor or texture, but if you’re aiming for perfectly smooth, picture-perfect crèmes, take them out before they lose that slight jiggle. Remember: every oven is different!

Variations and serving suggestions

• Flavor twists: Try infusing the milk with orange zest, coffee, or cardamom for a delicious twist.
• Serving Ideas: Serve with fresh berries, a sprinkle of toasted coconut, or a small mint leaf for color.
• Pairing Suggestion: A glass of late-harvest Riesling or espresso pairs beautifully with the caramel notes.

Frequently Asked Questions

What is the difference between Crème Caramel and Panna Cotta?

Crème Caramel is a baked custard made with eggs and milk, while Panna Cotta is a set cream dessert thickened with gelatin and never baked. Crème Caramel has caramel syrup; Panna Cotta is often served with fruit or coulis.

What ramekins are best for making Crème Caramel?

Use ceramic or glass ramekins that conduct heat evenly. 4oz (120ml) size is perfect for individual servings. Avoid metal molds, as they can overcook the edges.

Can I use cream instead of milk?

Yes, but it will be richer and heavier. The traditional French version uses milk for a lighter texture.

Can I make one large Crème Caramel instead of individual ones?

Absolutely! Use a 6-inch (15cm) round cermaic/porcelain baking dish and increase the baking time to about 1 hour.

How far in advance can I make Crème Caramel?

Crème caramel is a great make-ahead dessert and even better the next day! You can make it up to 3 days in advance. Just keep the ramekins covered in the fridge after the first night. Simply flip them onto a plate and serve when ready.

I hope you enjoy this Crème Caramel recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More Classic French desserts to try 

• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Classic French Crème Caramel

Print Recipe

Serves: 6 ramekins Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the caramel:
½ cup (100g) white sugar
2 tbsp (30ml) water
For the crèmes:
2 cups (500ml) whole milk
½ tsp vanilla extract (or vanilla bean)
3 large whole eggs
3 large egg yolks
1/3 cup (80g) white sugar
Butter or cooking spray, for greasing the ramekins.
Equipment
6 individual 4oz ramekins or for a large version: cake tin (15cm/6 inch)
Baking dish or roasting pan large enough to hold the ramekins

Instructions

1. Prepare the Dishes.
   Lightly grease the insides of your ramekins (or a cake tin) with butter or non-stick cooking spray.
   Set a large baking dish or roasting pan aside. You’ll use it later to create a bain-marie (water bath) for baking the custards.
2. Make the Caramel.
   In a medium saucepan, combine the sugar and water over medium heat. Allow the sugar to melt slowly; do not stir with a spoon or whisk. Instead, gently swirl the pan every 20 seconds or so to help the sugar melt evenly.
   Once the sugar starts to foam, keep an eye on it as it turns a deep amber color. Be careful not to let it burn! Remove from heat and immediately pour the caramel into the ramekins, dividing it evenly. Tilt each ramekin slightly to coat the bottom with caramel. Let them cool and harden completely: the caramel will form a firm layer at the base.
   Preheat your oven to 300°F (150°C) with the rack positioned in the middle.
3. Make the Crème Custard.
   In a small saucepan, warm the milk over medium-low heat. Split the vanilla bean and scrape out the seeds (or use vanilla extract). Add to the milk. Heat until the milk is warm to the touch, but do not let it boil. Remove from heat and let it cool slightly.
   In a mixing bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes pale and slightly foamy.
   Slowly pour in about ¼ of the warm milk while whisking constantly. This step tempers the eggs so they don’t scramble. Gradually add the remaining milk, whisking until smooth.(Optional but recommended!) Strain the mixture through a fine mesh sieve to remove any cooked bits or foam.
   Pour the cream evenly into the prepared ramekins (a ladle helps!). Place the ramekins inside your roasting pan.
4. Assemble the Water Bath.
   Bring about 1 litre of water to a boil. Open your oven door, pull out your oven rack a little and place your roasting pan (with the ramekins inside) on top. Carefully pour the boiling water into the pan. The water should come about halfway up the sides of the ramekins. Gently slide the oven rack back in and close the door.
5. Bake the Custards.
   Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.
6. Cool and Chill.
   Remove the pan from the oven and carefully lift the ramekins out of the water bath. Place them on a cooling rack until they reach room temperature. Transfer to the refrigerator and chill overnight (or at least 6 hours). Tip: Don’t cover them with plastic wrap — it can create condensation and make the tops watery.
7. Serve and Enjoy.
   To unmold, run a knife gently around the edges of each ramekin. Place a small dessert plate on top, flip it over, and give the ramekin a little shake until the custard releases and the caramel sauce flows over the top. 

The post Classic French Crème Caramel appeared first on Pardon Your French.

What is a Red Kuri Squash?

Red Kuri squash, also known as Hokkaido squash, is a type of winter squash that is popular for its sweet, nutty flavor with hints of chestnut. A Red Kuri squash is shaped like a small pumpkin with a vibrant orange hue. It is often described as being less sweet than butternut squash but sweeter than pumpkin.

In France, the Red Kuri squash is called “Potimarron” and is immensely popular. As soon as September arrives, you can find potimarrons on virtually every France market stall and in every grocery store. We use it similarly to other winter squashes, like butternut or acorn squash: in soups, in gratins, roasted… It is a very versatile squash.

Another thing I love about Red Kuri squash: there’s no need to peel it, as the skin is entirely edible. This makes this squash variety easy to work with and perfect for making gratins.

Ingredients you’ll need for this Red Kuri Squash Blue Cheese Gratin

This gratin recipe is inspired by the bountiful Red Kuri squashes found in French markets during the Fall and Winter months. Combined with earthy blue cheese, walnuts and smooth crème fraiche, it is a simple and comforting vegetarian or side dish. Here is the list of ingredients you’ll need.

1. Red Kuri squash. A medium size red kuri squash (potimarron) is about 1 pound (450g), which is exactly what you need for this recipe. Make sure you rinse the squash well, halve it, core it and slice it into 1cm thick slices. As mentioned previously, you do not need to peel the skin – it is entirely edible and will soften nicely as it cooks.
   Alternatives: if you can’t find a Red Kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.
2. Blue cheese. The salty and earthy taste of blue cheese pairs wonderfully with squash. Choose any blue cheese of your liking, from mild to strong.
3. Extra virgin olive oil and butter. Both olive oil and butter are used to cook the sliced onions and squash.
4. Onion. Lightly sautéed onions add a nice touch of sweetness. 
5. Walnuts and pumpkin seeds. They add earthiness and crunch to this creamy gratin. Note that walnuts can be replaced with pecans if you prefer.
6. Crème fraiche. Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.

Overview: How to make this Red Kuri Squash Blue Cheese Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Prepare the squash. Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inch (1.3 cm) thick slices. As mentionned above, you do not need to peel Red Kuri squash. Add the sliced onion and squash into a pan and cook for about 15 minutes until the squash is just tender – but not mushy.
2. Prepare the blue cheese cream. In a bowl, mix together the blue cheese and crème fraiche.
3. Assemble the dish. Assemble the gratin by alternating layers of onions and squash, blue cheese cream and sprinkles of chopped walnuts and pumpkin seeds. Bake for 30 to 40 minutes until the top is golden.

Frequently asked questions

How to choose a good Red Kuri squash?

A good Red Kuri squash should have a deep orange-red hue, while a kuri squash harvested too soon will be more yellow. The stem should be dry and you shouldn’t be able to stick your nail into the rind.

Can I substitute another squash for the red kuri squash?

If you can’t find a red kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.

Can I omit or subtitute the blue cheese?

The flavor of this gratin relies on how wonderfully squash and blue cheese pair. So I don’t really recommend omitting or substituting the blue cheese. This would change the flavor and texture of the gratin too much.

Storage tips:

• To refrigerate: After making and enjoying this gratin, let leftovers cool completely, cover with plastic film and store in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for about 15 minutes. 
• Don’t freeze it: I don’t recommend freezing this gratin. The squash will likely become soggy when thawing

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20.32cm x 20.32cm) baking dish.

I hope you’ll love this Red Kuri Squash Blue Cheese Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French gratins to enjoy:

• French Style Macaroni Gratin
• Cauliflower Gratin (Gratin de Choufleur)
• Roasted Brussels Sprout Gruyere Gratin
• Classic French  Gratin Dauphinois
• Bordeaux-style Fish Gratin
• Belgian Endive and Ham Gratin
• Turnip and Carrot Gratin

Red Kuri Squash Blue Cheese Gratin

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1lb (450g) Red Kuri squash
2 tbsp (30ml) extra-virgin olive oil
2 tbsp (28g) butter, unsalted
1 large onion, peeled and sliced in 1/2 rounds
1 1/2 cup (200g) blue cheese, crumbled, not packed
1/2 cup (55g) walnuts, roughly chopped
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp (15g) pumpkin seeds
1/2 tsp freshly ground black pepper

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inches (1,3 cm) thick slices.

Step 2 - In a large frying pan, heat up the extra virgin olive oil and butter over medium heat. When the butter is melted, add the onion and sauté for about 2 minutes. Add the squash slices and cook for about 15 minutes, with lid on and stirring occasionally, until the squash is just tender – not mushy. Be gentle when you stir the squash, especially towards the end, so you don’t break or mush the slices. Add black pepper and turn off heat.

Step 3 - Add the blue cheese, crème fraiche and a crack of pepper in a bowl, and stir.

Step 4 - In a baking dish, spread out half of the squash and onion slices, and cover evenly with half of the blue cheese cream. Sprinkle with half of the chopped walnuts and half of the pumpkin seeds. Repeat the same steps with the other half of the ingredients, finishing with a sprinkle of black pepper.

Step 5 - Bake for 35 to 40 minutes, until the top is golden.

The post Red Kuri Squash Blue Cheese Gratin appeared first on Pardon Your French.

The French love their dairy products: yogurts of all kinds and what we call the “crèmes desserts”. If you ever visit a French supermarket, you will assuredly stumble on our entire refrigerated aisle(s) devoted to yogurts, fromages blancs, flans, mousses, faisselles and all kinds of custards and heavenly pots de crèmes.

When in Canada, I miss this incredible French selection of dairy products, so I often make my own little pots de crème at home – often with chocolate. My favorite!  

The simplest ingredients for a rich taste and texture.

As per tradition, these classic French Chocolate Pots de Crème are made of the simplest ingredients – most of them you likely have on hand already: heavy cream, chocolate, sugar and eggs. With so few ingredients, the chocolate is allowed to really shine here – creating a rich, deeply chocolatey taste and texture. The Pots de Crème are baked in a water bath to produce a creamy custard, with only the top of the Pots “baking” in dry heat to create a thicker skin-like surface.

These little Chocolate Pots de Crème are incredibly simple to make at home and are perfect for making ahead too. You can pop them in the fridge for as long as two days, and serve them when needed.

Pots de Crème are best enjoyed by the spoonful – breaking into that top layer to dive into the luscious, deeply chocolatey cream.  

How to make these Classic French Chocolate Pots de Crème.

As its name suggest, a pot de crème starts by selecting the right “pot” (baking vessel) for baking and serving. Pots de crèmes are rich and fulfilling – so only a small portion is needed. I like to opt for traditional 120ml glass “petits pots”, that I keep from yogurts I buy in store. This recipe makes 6 “petits pots”.

If you don’t have or can’t find “petits pots”, you can opt for individual porcelain ramekins or other oven-safe vessels.

Once your vessel has been figured out, the recipe starts by slowly warming up the heavy cream and chocolate over medium-low heat, to melt the chocolate. In a separate bowl, the egg yolks, sugar and salt are whisked together. The hot chocolate cream then gets whisked into this egg/sugar mixture.

The petits pots get filled evenly with the cream and placed in a bigger baking dish. This dish gets filled hot with water (¾ of the way up the sides of the pots). Making this water bath ensures the cream will remain smooth when baking. Only the top of the cream will bake in the dry heat, which creates the signature “skin-like” surface of the Pots de Crème.

Cooking notes:

• You can opt for traditional 120ml glass “petits pots”, individual porcelain ramekins or other oven-safe vessels.
• Choose eggs that are as fresh as possible.
• Choose a high quality semi-sweet dark chocolate (70% is ideal). Chocolate Pots de Crème don’t have many ingredients – so a great quality chocolate will make a big difference.
• As mentioned above, baking the pots de crème in a water bath is essential to creating their signature texture: a creamy custard underneath a thick “skin”. I am confident enough that I can fill my dish with water and transfer the dish to the oven with steady hands. If you’re afraid of spilling water everywhere when transferring the dish into the oven, you can quickly pop the dish (with only the pots in and no water) into the oven and pour the water into the baking dish that is already in the oven.
• Most Chocolate Pots de Crème in France are simply enjoyed as is, with no toppings. In North America, they are often dressed up with whipped cream and chocolate shavings – which is a good way to use up any leftover or remaining heavy cream and chocolate you may have after making this recipe (no waste!).

Enjoy the pots de crème warm or let them cool to room temperature, refrigerate them (for up to 2 days) and serve them with a dollop of whipping cream and chocolate shavings.

I hope you’ll love these Classic French Chocolate Pots de Crème as much as I do!  This recipe is a great classic to add to your French baking repertoire. 

You may also like:

• Classic Crème Brulées
• Thick Double Chocolate Puddings

Classic French Chocolate Pots de Crème

Print Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 27 voted )

Ingredients

400ml heavy cream (35%)
6 oz (180g) semi-sweet dark chocolate, roughly chopped
4 large egg yolks
¼ cup (50g) sugar
1/4 tsp salt
Whipped cream and chocolate shavings, for serving.

Instructions

Step 1 – Preheat your oven to 325F(160C) with a rack in the middle.

Step 2 – In a medium saucepan, slowly warm up the heavy cream with the chopped chocolate over medium-low heat. Do not bring up to a boil – just warm up enough to melt the chocolate. Stir occasionally and remove from the heat when the chocolate is melted.

Step 3 – In a large mixing bowl, whisk together the egg yolks, sugar and salt together for 2 minutes until pale and fluffy. Pour 2 tablespoons of the hot cream into the egg yolk mixture and whisk (this tempers the egg yolks so they don’t curdle later). Slowly stir in the rest of the hot cream while continuously whisking.

Step 4 – Fill 6 small [120ml – ½ cup] pots or ramekins with the chocolate cream. Place the pots into a large baking dish and fill this dish with hot water ¾ up the sides of the pots.

Bake for 30 minutes. Remove the dish from the oven and carefully remove the ramekins from the baking dish. Let cool completely to room temperature before covering with plastic wrap and refrigerating.

Chill for at least 3 hours before enjoying. For serving, top each pot with a dollop of whipped cream and chocolate shavings.  

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Classic French Chocolate Pots de Crème appeared first on Pardon Your French.

Even better: you’ll be surprised at how simple it is to make Crème Brûlée in your own kitchen. You simply need 5 ingredients (that you probably already have on hand) and just a little knowledge that I’ll share in the cooking notes below.

This is a wonderfully easy recipe to make for entertaining: you can prepare the crèmes ahead of time, chill them for up to 24 hours, and “burn them” right before serving.   

Cooking notes:

• When making a crème brûlée, always use the freshest eggs possible.
• Use individual oven-safe ramekins (4 oz). You can opt for shallow ramekins or lower-rims ramekins which offers more surface area… meaning more crackly burnt top!
• Do not skip out on the water bath. Crèmes Brûlées must be baked in a water bath. This creates the right amount of humidity within the oven so the crèmes can bake to a perfect softness. Without a water bath, they would end up rubbery.

• A kitchen blow torch is optional, but I highly recommend it. For burning the top of the crèmes, you need some quick and intense heat, so the top can caramelize while the crème underneath stays at room-temperature (and doesn’t bake any further). Having tried to make crèmes brûlées with both a kitchen blow torch and in an oven broiler, I think the best result (by far!) is achieved with a kitchen blow torch. If you don’t have one, this is a great little investment to make. I have this Culinary Butane Torch and love it! 

You may also like: 

• Classic French Chocolate Pots de Crème
• Classic French Chocolate Mousse
• French Lemon Tart (Tarte au Citron) 
• Riz Au Lait with Caramel Sauce
• Winter Fruit Salad
• Salted Butter Breton Sables

I hope you’ll love this Classic French Crème Brûlée recipe as much as I do! If you have any questions, please leave a comment.

Classic French Crème Brûlée

Print Recipe

Serves: 4 large or 6 small Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 13 voted )

Ingredients

2 1/4 cups (560 ml) heavy whipping cream (35%)
¼ tsp salt
1 vanilla bean, halved and seeds scraped OR 1 tsp vanilla extract
5 large egg yolks
½ cup (100g) sugar

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 325F (170C) with a rack in the middle.

In a medium saucepan, heat up the heavy whipping cream with the salt and vanilla seed scrapings (or vanilla extract). Do not bring the cream to a boil, just heat it up to let the vanilla infuse.

In a large mixing bowl, whisk together the egg yolks with ¼ cup (50g) sugar. Pour 2 tablespoons of the hot cream into the egg yolk mixture and stir (this tempers the egg yolks so they don’t curdle later). Slowly stir in the rest of the hot cream while continuously whisking.

Place 4 large (or 6 small) crèmes brûlées ramekins into a larger baking dish or sheet pan, and fill the ramekins with the crème. Fill the larger baking dish with water ¾ up the sides of the ramekins.

Bake the crèmes for 40 minutes. The edges should be set and the center should still jiggle slightly.

Carefully transfer to a cooling rack and let cool (ramekins still in the water bath). When cool enough to handle, transfer the ramekins out of the water bath and let cool to room temperature.

Sprinkle the remaining sugar onto each crème and tap the dishes around gently to make sure the sugar evenly covers the tops. Make sure no cream is left exposed.

Caramelize the tops quickly using a blow torch. Let cool 30 seconds for the top to harden and serve immediately.

The post Classic French Crème Brûlée appeared first on Pardon Your French.