✦ Featured
Le Chaudron recipe
Crème caramel
Crème caramel (caramel custard)
⏱ 60 minServes 6Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)whole milk
200 ml (¾ cup)heavy cream
4whole eggs
2extra egg yolks
150 g (5 oz)superfine sugarfor the custard- 200 g (7 oz)superfine sugarfor the caramel
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
- 500 ml (2 cups) whole milk
- 200 ml (¾ cup) heavy cream
- 4 whole eggs
- 2 extra egg yolks
- 150 g (5 oz) superfine sugar for the custard
- 200 g (7 oz) superfine sugar for the caramel
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a dry caramel: heat the sugar in the saucepan over medium heat until amber, without stirring.
- Immediately divide the hot caramel among the 6 ramekins, swirling to coat the bottoms evenly.
- Heat the milk with the cream and vanilla until barely simmering.
- Whisk the whole eggs, yolks, sugar and fleur de sel without adding too much air.
- Pour the hot milk in a thin stream over the egg mixture, whisking gently so it doesn't foam.
- Strain through a fine sieve into the ramekins over the caramel, then set them in a hot water bath.
- Bake 45 minutes at 160°C (320°F) until set, then chill 4 hours before unmolding onto plates.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.