Baked Crème Caramel Recipe (Bain-Marie)
This baked crème caramel recipe combines a thin caramel layer with a smooth milk-and-egg custard, cooked gently in a bain-marie. Prep the ingredients, let the caramel set, then bake at low heat and chill overnight for a clean slice and silky texture. Follow the how to make steps for reliable results.
Ingredients
1. For the caramel
2. For the custard
Step-by-Step Method
Moisten the sugar
Mix the sugar and water, then pour into a small saucepan once the sugar is evenly wet.
Cook the caramel without stirring
Set over medium heat. Don’t stir with a spoon; gently swirl the pan instead. Cook until it turns a caramel color, about 10–12 minutes depending on your stove.
Stop the cooking
Carefully add about 2 tablespoons of cold water and stir briefly. Be cautious, as it may bubble up.
Coat the bowls
Immediately divide the hot caramel among serving bowls, tilting to cover the bottoms evenly.
Chill to set
Refrigerate the bowls for about 15 minutes so the caramel firms up.
Heat the dairy
Combine milk and cream in a saucepan and heat until just at the verge of simmering. Try not to boil.
Melt sugar and white chocolate
Turn off the heat, add the sugar and white chocolate, and stir until fully melted and smooth.
Mix eggs gently
In a separate bowl, combine eggs and salt using a fork. Keep it gentle to avoid adding too many bubbles.
Temper and combine
Add vanilla to the eggs. Slowly pour in the warm milk mixture while stirring constantly so the eggs don’t curdle.
Strain for a smooth custard
Pour the mixture through a fine sieve to remove any bits and ensure a silky texture.
Fill the bowls
Pour the custard into the chilled bowls. Make sure the caramel layer is firm so it doesn’t mix into the custard.
Set up the bain-marie
Place the bowls in a deep baking dish. Dab surface bubbles with a paper towel. Add hot water to the dish until it reaches halfway up the bowls.
Bake low and slow
Bake in a preheated 135°C (275°F) conventional oven (no fan) for about 60 minutes. The edges should be set while the center still jiggles slightly.
Cool and chill overnight
Let cool to room temperature, then refrigerate for 1 night so the custard sets nicely.
Unmold
Run a spoon around the edges. Invert onto a plate; if it sticks, gently lift one side with a spoon to let in a little air.
Serve
Serve cold. As you unmold, the caramel will flow into a light sauce on the plate.