If you love smooth, melt-in-your-mouth desserts, Cream Caramel Pudding (also known as crème caramel or flan) is a timeless classic you’ll adore. This elegant dessert features a creamy custard base topped with a glossy, golden caramel sauce that gently flows over the pudding when unmolded. It’s rich yet light, sweet but not overwhelming — the perfect finale to any meal.
💛 Why You’ll Love This Recipe
Silky smooth texture: Perfectly baked custard with a creamy finish.
Simple ingredients: Made with eggs, milk, sugar, and vanilla — nothing fancy needed.
Beautiful presentation: The caramel topping gives it a stunning, professional look.
Make-ahead dessert: Best served chilled, so it’s perfect for preparing in advance.
🍮 Ingredients
For the Caramel:
½ cup granulated sugar
2 tablespoons water
For the Custard:
2 cups whole milk (or half-and-half for extra creaminess)
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Pinch of salt
👩🍳 Instructions
- Prepare the caramel
In a small saucepan, combine sugar and water over medium heat. Do not stir — simply swirl the pan occasionally until the sugar dissolves and turns into a deep amber color. Quickly pour the caramel into the bottom of ramekins or a large baking dish, tilting slightly to coat the base evenly. Set aside to harden. - Make the custard
In another saucepan, heat the milk over medium heat until it’s warm (not boiling). In a separate bowl, whisk together eggs, sugar, vanilla extract, and salt until smooth. Gradually pour the warm milk into the egg mixture while whisking continuously to avoid curdling. - Combine and strain
Once mixed, strain the custard through a fine sieve into a clean bowl to ensure a silky texture. Pour the strained custard over the hardened caramel in the ramekins. - Bake the pudding
Place the ramekins in a deep baking pan. Fill the pan with hot water halfway up the sides of the ramekins (creating a bain-marie or water bath). Bake at 325°F (160°C) for 40–50 minutes, or until the custard is just set but still slightly jiggly in the center. - Cool and chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours (overnight is best) to let the flavors develop and the caramel soften. - Unmold and serve
To serve, gently run a knife around the edges of the pudding. Place a serving plate on top of the ramekin, invert, and lift carefully. The golden caramel will cascade beautifully over the creamy pudding.
🍯 Serving Suggestions
Top with fresh berries for a pop of color and tartness.
Add a dollop of whipped cream for extra indulgence.
Dust with cocoa powder or cinnamon for a touch of warmth.
Serve with espresso for a café-style dessert experience.
💡 Tips for Success
Don’t stir the caramel while it’s cooking — it can crystallize.
Use gentle heat to avoid overcooking and a grainy texture.
Cool completely before refrigerating to prevent condensation.
Strain the mixture for a
