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.

Flaugnarde: A staple for your French baking repertoire

If you’ve never heard of Flaugnarde before, you may think it sounds and looks like a Clafoutis… and you’d be right! “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled “Flognarde”) is the name given when it’s made with other fruits – such as strawberries.

Probably because it is so quick and simple to make, this custardy baked flan nestled with fruits is a staple among French home cooks in the Spring and in the Summer. It is ideal to make do with the abundance of fruits during warmer days and makes for a refreshing yet comforting dessert. 

This Strawberry Flaugnarde is a definite favorite of mine during Spring when strawberries are at their ripest. Once you master the basic Flaugnarde recipe, you can start playing around with substituting the strawberries with other seasonal fruits as months pass by. Raspberries, blueberries, and cherries (of course) are lovely too. In late summer, stone fruits such as apricots, peaches, or plums work great, pitted and cut in wedges. In the fall, try this recipe using apples or pears, peeled and cubed.

Choosing the baking vessel

Like most French flans, a Flaugnarde can be baked in most oven-proof shallow dishes, be it a pie dish, a casserole dish, or a cast-iron skillet. Just be sure that the edges go up at least 1 1/2 inches high.

A skillet will give you slightly browner, firmer, and crisper edges, since it retains more heat. You’ll likely be able to slice the Flaugnarde with a knife, just like cake, and eat it with your hands. 

A classic pie or casserole dish (ceramic or pyrex), meanwhile, will result in a more tender Flaugnarde, with an almost custardy center and a satisfyingly chewy rim. You’ll need spoons for eating.  

Cooking notes: 

• Take your eggs out of the fridge 1 hour before preparing, so they warm up to room temperature.
• Make sure you use 2% or whole milk (no skimmed or fat-free). 
• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• Fresh seasonal strawberries are best, but to make this recipe accessible year-round, you can also opt for frozen strawberries. Make sure you fully thaw them, then drain them very well and pat them dry with paper towels to remove as much extra moisture as possible.
• Measure the strawberries once they are halved. For 300g, you should get about 2 cups; although a little less or a little more is fine. 

I hope you enjoy this Strawberry Flaugnarde as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• Classic French Strawberry Tart (Tarte aux Fraises) 
• Classic French Cherry Clafoutis
• Raspberry Pistachio Tart 
• Apricot Almond Flan (Flaugnarde)
• Classic French Tarte Tatin 

Strawberry Flaugnarde

Print Recipe

Serves: 6-8 people Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 14 voted )

Ingredients

1 tbsp butter
1 1/4 cup (312.5ml) milk (2% or whole)
2/3 cup (132g) granulated sugar
3 large eggs, at room temperature
1/2 tsp kosher salt
1 tbsp (15ml) vanilla extract
1/2 cup (62.5g) all-purpose flour
2 cups (300g) ripe strawberries, hulled and halved

Powdered sugar, for serving 

Instructions

Make sure you read the cooking notes before you start.

Preheat your oven to 350°F/180°C with a rack in the middle. Generously butter a 8-9 inch (20.5-23cm) circular/oval baking dish or skillet.

Step 1 - In a large mixing bowl, whisk together the milk, sugar, eggs and vanilla extract. Add the flour and salt, in small additions. and whisk until smooth. You should have a smooth batter with the consistency of heavy cream. If the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps.

Step 2 -Place the halved strawberries at the bottom of the prepared dish and pour batter over top.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges. The center should still be slightly wobbly.  

Transfer to a cooling rack. The Flaugnarde will deflate as it cools. 

Serve warm or cool, dusted with powdered sugar. You can cut it into slices, just like a cake, or simply enjoy it by the spoonful.

The post Strawberry Flaugnarde appeared first on Pardon Your French.

The crust: « pâte sucrée ».

Just like the Tarte au Citron, the ideal crust for this tart is what we call a “pâte sucrée”. You can use a store-bought pie crust if you wish, but as I always like to say “making your own crust from scratch will go a long way”.  A pâte sucrée is a sweet, crumbly French pastry – a little crisper, and less sandy than a “pâte sablée” ( a crust you would use for this Tarte aux Fraises). My version of it includes a small portion of almond flour, for sweet nutty notes that balance perfectly with the tangy filling.

Because a pâte sucrée contains quite a lot of butter, it needs to be chilled twice for at least 2 hours before rolling-it out and at least 30 minutes once rolled out in the tart shell, before baking. Consider these chilling times when you plan on making this lemon tart. You can also prepare the dough the day before and keep it refrigerated for up to 24 hours.

The crust is blind baked – which mean on its own, before being filled.

The filling: a lemon-lime basil custard.

As mentioned above, this lemon-lime basil filling is a riff from my classic Tarte Au Citron recipe. Instead of using just lemons, we use mostly lime juice and a smaller portion of lemon juice. The custard is infused with fresh basil leaves, which enhances beautifully the fresh citrus flavors.

This custard holds its shape, but is far more soft than in the other lemon or lime pies you might have encountered. Likewise, this filling is far more rich and luscious than its American cousin (it’s a French tart, after all), with a generous amount of butter in it too.

Once filled, the tart simply gets baked again for 5 minutes for the custard to set and turn a deep beautiful yellow. You can then enjoy the tart slightly warm, or place it in the fridge for at least 2 hours and enjoy cold.

Cooking notes:

• Because we need the zest of a lemon and lime, make sure you get organic citrus fruits. Wash the skin well before zesting.
• I like my filling quite bright and tangy, which requires the zest of 1 whole lemon and 1 whole lime. If you’re a bit shyer, you can use the zest of only ½ a lemon.
• As a substitute for fresh basil, you can also use fresh mint leaves.
• The filling will be creamy and slightly soft the day of. If you pop the tart in the fridge and wait until the next day before serving it, the filling will be much firmer and make cleaner cuts.

I hope you’ll love this Lemon-Lime Basil Tart recipe as much as I do! If you have any questions, don’t hesitate to leave a comment.  

You may also like:

• Classic French Tarte au Citron
• Classic French Tarte aux Fraises
• Lemon Poppy seed French Yogurt Loaf
• Honey Lemon Marmalade

Lemon-Lime Basil Tart

Print Recipe

Prep Time: 45 minutes Cooking Time: 36 minutes 36 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 10 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the filling:
¾ cup (180ml) lime juice (about 6-7 limes)
¼ cup (60ml) lemon juice (about 1 large lemon)
Zest of 1 lime
Zest of 1 lemon
6-7 fresh basil leaves, roughly chopped (+ a few extra for decoration)
3/4 cup (150g) sugar
1/4 tsp salt
¾ cup (170g) unsalted butter, cubed.
4 large eggs + 4 large egg yolks

Instructions

Make the « pâte sucrée » crust.

In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.

Pre-heat your oven to 350°F (180°C).

Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans on top, to keep the pie crust from puffing when baking.

Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.

Set the tart shell aside to cool (still in the dish). Leave your oven on at 350°F/180°C.

In the meantime, make the lemon-lime basil filling.

Grab a fine-mesh strainer before you start and have it ready within arm’s reach.

In a medium saucepan (no heat yet), whisk together the lime juice, lemon juice, lime zest, lemon zest, basil, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.

Immediately pass the lemon filling through the fine mesh strainer (to discard of the basil pieces) directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.

Set aside to cool for at least 30 minutes. Decorate with basil leaves and lime zests. Enjoy slightly warm or chilled.

If you try this Classic French Lemon Tart recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit! 

The crust recipe is inspired by Pierre Herme’s (I have used this recipe for a long time, and made several tweaks to it along the way to suit my taste). 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Lemon-Lime Basil Tart appeared first on Pardon Your French.

Like many rustic French flans, this Parisian Vanilla Custard Pie bears a black-spotted top that can give the impression of being burned, but actually isn’t. This typical brulé top is achieved by baking the flan at high temperatures to get a thick skin atop it, with delectable notes of caramel. This skin’s texture magically contrasts with the smooth vanilla custard filling underneath.

It is a simple, rustic, yet totally indulgent treat. This homely and comforting flan may remind you of Portuguese egg tarts or South-African milk tarts. But, this treat is much heftier and the darkened skin gives it unique flavors.

It is perfect to prepare as a dessert when you have guests, as you can prepare it ahead of time (the day before, or at least 5 hours prior). It is also a great afternoon snack, to be eaten with your hands – as the Parisians do!

Cooking notes :

• This recipe is made for a 8-inch (20.32cm) circular springform pan. You can also use a 9-inch pan (22.86cm) but the flan will have less height.
• This Parisian Vanilla Custard Pie is most often made with a “pate sablée” (sturdy, sandy crust) although you might find it sometimes made with a “pate feuilletée” (puff pastry). I prefer it made with a homemade sandy crust, flavored with lemon zest – to which I am giving you the recipe here. This is a big crust recipe, as you need a lot of crust to cover the bottom and edges of the pan. Alternatively, you can use store-bought crust (pie crust or puff pastry) but you might need two of them to cover the whole pan (and some leftover). 
• The pie has to rest in the fridge for 3 hours prior to baking – so plan accordingly.
• The pie can be enjoyed at room temperature: the custard will be creamy. Or you can leave it overnight in the fridge and enjoy it the next day: the custard will be firmer.

Parisian Vanilla Custard Pie

Print Recipe

Serves: 12 people Prep Time: 1 hour Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 18 voted )

Ingredients

For the pie crust:
½ cup (125g) unsalted butter, cold and cubed (+ 1 tbsp extra for greasing the pan)
½ cup + 2 tbsp (125g) sugar
½ tsp salt
1 tsp lemon zest
2 cups (250g) all-purpose flour (+ 1 tbsp extra for the pan)
½ tsp baking powder 
1 large egg

For the filling:
4 large eggs
1 cup (200g) sugar
1/2 cup + 1 tbsp (80g) cornstarch
2 tbsp (30ml) vanilla extract
3 ¼ cups (800ml) milk (whole or 2%)
¾ cup + 1 tbsp (210ml) heavy whipping cream (+35%mf)
1 or 2 vanilla bean(s), halved and scraped – depending on how much vanilla flavour you want.

Instructions

Make sure you read the cooking notes above before you start. 

Step 1 - To make the pie crust:

In a large mixing bowl, combine the cubed butter, sugar, salt, lemon zest, all-purpose flour and baking powder together.

Mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible.

Add the large egg, and combine until the dough comes together into a ball. Wrap in plastic film and chill until needed.

Step 2 – To make the filling:

In a large mixing bowl, whisk together the eggs, sugar, cornstarch and vanilla extract until liquid and foamy. 

Whisk in the heavy cream.

In a medium sauce pan, combine the milk and the vanilla scrapings. Bring to a boil, and remove from the heat as soon as the milk boils. Add a small amount of the hot milk (while whisking) into the egg mixture to temper it. Then, immediately whisk the remaining hot milk into the egg mixture, until fully combined.

Transfer the mixture back into the sauce pan, over medium heat, and whisk continuously until the cream thickens (to a thick pancake batter-like consistency). Remove from the heat and set aside.

Step 3 – To assemble the pie:

Grease and flour the pan.

Take the crust out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal.

Pour the filling in the pan (a skin likely formed on top of the custard while it was put aside: whisk the filling before you pour it into the pan to get rid of the skin and make sure it is smooth. Optionally, you can also pass it through a fine mesh strainer). Smooth the top out with a spatula.

Trim the crust all around, so that the edges are about the same height as the filling.

Place the pie in the fridge for 3 hours.

Step 4 – Bake the pie:

Pre-heat your oven to 220°C (425°F), with a rack in the middle.

When the oven is pre-heated, take the pie out of the fridge (a skin likely formed on top of the custard). Place the pie in the oven and turn up the oven to 240°C (460°F).

Bake for 45 to 50 minutes. Mid-way during the baking period, check on the pie and if it is turning black too quickly on top (this depends on your oven), place a sheet of foil on top to prevent it from darkening too much. Although remember it should be slightly black (more or less, depending on your taste). The flan may look like it is burnt, but it doesn't taste burnt at all. 

At the end of the baking time, the pie should still be wobbly in the center (it will firm up as it cools down). Transfer the pie to a cooling rack and let it cool completely to room temperature before serving. You can also chill it overnight (wrapped under plastic film) and serve it the next day (take it out of the fridge 1 hour prior to serving).

If you try this Parisian Vanilla Custard Pie let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

Recipe developed by myself, inspired by Elle à Table, Tasting Paris (book by Clotilde Dusoulier), 750g and Marmiton.

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