Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.

Ingredients Nutrition


  1. Preheat your oven to 325°F.
  2. In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
  3. Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
  4. Make sure you evenly coat the bottom.
  5. Let caramel harden.
  6. In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
  7. Pour custard into the pan with hardened caramel.
  8. Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
  9. Bake for 50 min (or until set around the edges but slightly soft in center).
  10. Remove pan of custard from baking dish and let cool to room temperature.
  11. Refrigerate until chilled (at least 4 hours).
  12. Remove from pan by running a thin knife around the custard and flipping it onto a plate.
  13. Cut into slices and serve.
Most Helpful

5 5

This originally appeared in "Food and Wine" magazine (Feb. 2004) and it's a great recipe. I've made it for anywhere from 4 to 70+ people and it's always a success. Easy, easy, easy and always a hit. I like to use vanilla sugar for an extra "oomph". If you can get really fresh organic eggs from a local farmer, it's worth paying the extra $.

4 5

Easy to make, transported wonderfully and tasted great - my 15 year old needed to bring food for her French Class and this was a huge hit!