Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A super dessert. I like to have the leftovers next day for breakfast.


  1. Line two 1-quart tin charlotte molds with caramel: Dissolve 1/2 cup sugar with 2 tablespoons water in each mold by swirling the water into the sugar.
  2. Do not stir.
  3. Cover mold and place on low heat until sugar is completely dissolved.
  4. Uncover and raise heat.
  5. Boil syrup until it begins to turn a golden color.
  6. Swirl pan over heat, and when desired caramel color is reached, remove from heat and plunge bottom of mold into cold water for a few seconds to stop the cooking.
  7. Swirl the caramel around the sides of the mold and invert on a plate to cool.
  8. Preheat oven to 325°.
  9. Simmer the cream and milk with the vanilla for 5 minutes.
  10. Beat the remaining 1 cup sugar into the eggs and yolks and continue beating until the mixture is light and fluffy.
  11. Gradually, add the hot milk and cream, beating continually.
  12. Strain the mixture into the prepared molds.
  13. Put the molds in a pan and pour boiling water into the pan to come halfway up the molds.
  14. Bake for about 45 minutes, or until custard is firm.
  15. Cool.
  16. To unmold, run a sharp knife around the edge of the custard.
  17. Put the serving dish over the mold and quickly invert.
  18. Pour the remaining caramel around the custard.
Most Helpful

WONDERFUL!! I made this recipe with small custard cups instead of charlotte molds, and each individual serving (once flipped over) was so pretty, and it was absolutely delicious! I made it for dessert for a Valentine's Day dinner, and my husband loved it. It was even better the next day. Great recipe!

Kibbie February 20, 2002

This is a great recipe, and deceptively simple to make. I used superfine sugar, for a smooth custard. I also used custard cups instead of a charlotte mold. I didn't make enough caramel, so I used some Smucker's caramel ice cream topping at the bottom of a few of the cups, and it was almost as good. This was even better than I've had at some restaurants!

Petite Boulangere February 19, 2008

very easy to make.taste very creamy and rich.

heyam mostafa June 25, 2004