18 Delicious Crème Caramel Recipes Perfect for Dessert Lovers

Dive into the sweet, creamy world of crème caramel with our roundup of 18 irresistible recipes that promise to delight dessert lovers everywhere! Whether you’re a seasoned baker or just starting out, these luscious variations—from classic to innovative twists—are sure to inspire your next dessert masterpiece. Perfect for any occasion, get ready to whisk, bake, and indulge in the silky goodness of crème caramel. Let’s get started!

Classic Vanilla Crème Caramel

There’s something undeniably comforting about the silky texture and sweet vanilla aroma of a Classic Vanilla Crème Caramel. It’s a dessert that feels both elegant and homey, perfect for impressing guests or treating yourself.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 cup heavy cream
• 1 vanilla bean, split and seeds scraped
• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F. In a small saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir until sugar dissolves, then stop stirring and cook until the syrup turns a deep amber color, about 10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In another saucepan, heat 2 cups whole milk, 1 cup heavy cream, and the vanilla bean seeds over medium heat until just simmering. Remove from heat and let steep for 10 minutes.
3. In a large bowl, whisk together 4 large eggs, 1/2 cup sugar, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Gradually whisk in the warm milk mixture. Strain through a fine-mesh sieve into the prepared baking dish.
4. Place the baking dish in a larger roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 45-50 minutes, until the custard is set but still slightly wobbly in the center.
5. Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, or overnight.
6. To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.

The magic of this dessert lies in the contrast between the rich, creamy custard and the bittersweet caramel topping, a combination that’s been beloved for generations.

Tip: For the smoothest custard, be sure to strain the mixture before baking to remove any bits of cooked egg or vanilla bean.

Chocolate Infused Crème Caramel

Indulge in the luxurious blend of smooth caramel and rich chocolate with this Chocolate Infused Crème Caramel, a dessert that promises to dazzle your taste buds.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1 cup whole milk
• 4 oz dark chocolate, finely chopped
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. In a medium saucepan over medium heat, combine 1 cup sugar and 1/4 cup water. Stir until sugar dissolves, then stop stirring and cook until the syrup turns a deep amber color, about 10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In another saucepan, heat heavy cream and milk until just simmering. Remove from heat and add dark chocolate, stirring until melted and smooth.
3. In a large bowl, whisk eggs, 1/2 cup sugar, vanilla extract, and salt until combined. Gradually whisk in the chocolate cream mixture until smooth. Strain through a fine-mesh sieve into the caramel-coated dish.
4. Place the dish in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the dish. Bake for 45-50 minutes, until set but still slightly wobbly in the center.
5. Remove from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of this dessert lies in the silky chocolate layer that perfectly complements the classic caramel, creating a decadent twist on the traditional crème caramel.

Tip: For a cleaner flip, dip the bottom of the dish in hot water for a few seconds before inverting.

Coffee Flavored Crème Caramel

Imagine ending your dinner on a high note with this Coffee Flavored Crème Caramel, where the rich depth of coffee meets the creamy sweetness of classic crème caramel.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1/2 cup strong brewed coffee, cooled
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a medium saucepan, warm 2 cups whole milk and 1/2 cup strong brewed coffee over medium heat until just steaming. Remove from heat.
3. In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Gradually whisk in the warm milk mixture.
4. Strain the custard through a fine-mesh sieve into the caramel-coated baking dish. Place the dish in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
5. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edges of the dish and invert onto a serving plate. The coffee-infused custard with its glossy caramel topping is a showstopper that balances bitterness and sweetness in every spoonful.

Tip: For an extra coffee kick, sprinkle finely ground espresso powder over the top before serving.

Matcha Green Tea Crème Caramel

Dive into the delicate balance of earthy matcha and creamy custard with this Matcha Green Tea Crème Caramel, a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons matcha green tea powder
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the syrup turns a deep amber color, about 10 minutes. Quickly pour the caramel into 4 ramekins, swirling to coat the bottoms evenly.
2. In another saucepan, heat 2 cups whole milk and 1/2 cup heavy cream until just simmering. Remove from heat and whisk in 2 tablespoons matcha green tea powder until fully dissolved.
3. In a bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract. Gradually whisk in the warm matcha milk mixture until smooth. Strain the custard through a fine sieve into the caramel-lined ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 40 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the water bath and let cool, then refrigerate for at least 4 hours.
5. To serve, run a knife around the edges of each ramekin and invert onto a plate. The matcha-infused custard pairs beautifully with the rich caramel, creating a dessert that’s both sophisticated and comforting.

Tip: For an extra smooth texture, let the custard mixture sit for a few minutes after straining to allow any bubbles to settle before baking.

Pumpkin Spice Crème Caramel

Dive into the cozy flavors of fall with this Pumpkin Spice Crème Caramel, a silky dessert that combines the warmth of pumpkin spice with the classic elegance of crème caramel.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup canned pumpkin puree
• 4 large eggs
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, about 10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a medium saucepan, warm 1 1/2 cups whole milk and 1 cup heavy cream over medium heat until just steaming. Remove from heat.
3. In a large bowl, whisk together canned pumpkin puree, 4 large eggs, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt until smooth. Gradually whisk in the warm milk mixture.
4. Strain the mixture through a fine-mesh sieve into the prepared baking dish. Place the dish in a large roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
5. Bake for 45-50 minutes, or until the center is just set but still slightly wobbly. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will pool around the custard, creating a beautiful presentation.

The magic of this dessert lies in the contrast between the rich, spiced custard and the bittersweet caramel, a pairing that’s as visually stunning as it is delicious.

Tip: For the smoothest custard, take your time straining the mixture and avoid overbaking—the center should jiggle slightly when shaken.

Salted Caramel Crème Caramel

Indulge in the perfect blend of sweet and salty with this Salted Caramel Crème Caramel, a dessert that promises to dazzle your taste buds with every silky spoonful.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 tsp sea salt
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes.
2. Remove from heat and carefully whisk in 1/2 tsp sea salt. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
3. In another saucepan, warm 2 cups whole milk and 1 cup heavy cream over medium heat until it just begins to steam. Remove from heat.
4. In a large bowl, whisk together 4 large eggs and 1 tsp vanilla extract. Slowly pour the warm milk mixture into the eggs, whisking constantly to prevent curdling.
5. Strain the custard through a fine-mesh sieve over the hardened caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
6. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will pool over the custard, creating a luscious sauce.

The magic of this dessert lies in the contrast between the creamy custard and the rich, salty caramel, making it a showstopper that’s surprisingly simple to prepare.

Tip: For a smoother caramel, avoid stirring once the sugar begins to boil to prevent crystallization.

Lavender Honey Crème Caramel

Imagine ending your dinner party with this elegant Lavender Honey Crème Caramel, where the floral notes of lavender meet the sweet embrace of honey in a silky, dreamy dessert.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup honey
• 1 tablespoon dried culinary lavender
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Pour the caramel into six 6-ounce ramekins, swirling to coat the bottoms evenly.
2. In another saucepan, heat 2 cups heavy cream, 1 cup whole milk, 1/4 cup honey, and 1 tablespoon dried culinary lavender over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 30 minutes.
3. Strain the lavender from the cream mixture. In a bowl, whisk together 4 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Slowly whisk in the warm cream mixture until smooth.
4. Divide the custard among the ramekins. Place them in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 40-45 minutes, until the custard is set but still slightly wobbly in the center.
5. Let cool, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto plates.

The magic of this dessert lies in the delicate balance of floral lavender and rich honey, creating a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra touch of elegance, garnish each plate with a sprinkle of edible lavender buds before serving.

Orange Zest Crème Caramel

Dive into the creamy, citrusy delight of Orange Zest Crème Caramel, a dessert that perfectly balances the richness of caramel with the bright notes of orange.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 tablespoon orange zest
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the syrup turns a deep amber color, about 10 minutes. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In another saucepan, heat 2 cups whole milk and 1 tablespoon orange zest over medium heat until steaming but not boiling. Remove from heat and let steep for 10 minutes.
3. In a large bowl, whisk together 4 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until smooth. Gradually whisk in the warm milk mixture, then strain through a fine-mesh sieve into the caramel-coated dish.
4. Place the dish in a larger roasting pan and add enough hot water to the pan to come halfway up the sides of the dish. Bake for 45-50 minutes, until the custard is set but still slightly wobbly in the center.
5. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the dish and invert onto a plate.

The magic of this dessert lies in the seamless blend of velvety custard and the zesty punch of orange, making each spoonful a delightful surprise.

Tip: For an extra glossy caramel, avoid stirring the sugar syrup once it starts boiling to prevent crystallization.

Coconut Milk Crème Caramel

Dive into the creamy, dreamy world of Coconut Milk Crème Caramel, a tropical twist on the classic dessert that’s as easy to make as it is delicious.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a medium bowl, whisk together the coconut milk, whole milk, eggs, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Pour this mixture over the caramel in the baking dish.
3. Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 45 minutes, or until the custard is set but still slightly wobbly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
5. To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.

The magic of this dessert lies in its silky texture and the way the rich coconut flavor pairs perfectly with the deep, bittersweet caramel. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For an extra smooth custard, strain the mixture through a fine-mesh sieve before pouring it over the caramel.

Almond Milk Crème Caramel for Vegans

Dive into the creamy, dreamy world of vegan desserts with this Almond Milk Crème Caramel, a dairy-free twist on the classic that doesn’t skimp on richness or flavor.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups unsweetened almond milk
• 1/2 cup full-fat coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it bubble until it turns a deep amber color, about 10 minutes. Carefully pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In another saucepan, whisk together 2 cups unsweetened almond milk, 1/2 cup full-fat coconut milk, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt over medium heat until warm but not boiling.
3. In a small bowl, mix 3 tbsp cornstarch with 2 tbsp cold water until smooth. Whisk this slurry into the warm milk mixture, continuing to cook and stir until the mixture thickens slightly, about 3 minutes.
4. Pour the custard over the caramel in the baking dish. Place the dish in a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 45 minutes, or until the custard is set but still jiggly in the center.
5. Let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a plate.

The magic of this dessert lies in its velvety texture and the perfect balance of sweet caramel against the subtle nuttiness of almond milk. It’s a showstopper that proves vegan desserts can be just as indulgent.

Tip: For an extra smooth custard, strain the mixture through a fine-mesh sieve before pouring it over the caramel.

Raspberry Swirl Crème Caramel

This Raspberry Swirl Crème Caramel is a showstopper dessert that combines the creamy richness of traditional crème caramel with the bright, tangy swirl of raspberry puree.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups whole milk
• 1 tsp vanilla extract
• 1/2 cup raspberry puree (strained)

Instructions

1. Preheat oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until sugar dissolves, then simmer without stirring until amber in color, about 10 minutes. Pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, whisk eggs, sweetened condensed milk, whole milk, and 1 tsp vanilla extract until smooth. Pour over the caramel in the baking dish.
3. Drizzle 1/2 cup raspberry puree over the custard mixture. Use a knife to swirl the puree into the custard for a marbled effect.
4. Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 45 minutes, or until the custard is set but still slightly wobbly in the center.
5. Remove from the oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edge of the dish and invert onto a serving plate. The raspberry swirls create a beautiful contrast against the creamy custard and rich caramel.

Tip: For an extra smooth puree, press the raspberries through a fine-mesh sieve to remove all seeds before swirling into the custard.

Blueberry Lemon Crème Caramel

This Blueberry Lemon Crème Caramel is a delightful twist on the classic dessert, combining the tartness of lemon and the sweetness of blueberries in a silky smooth custard.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup fresh blueberries
• 2 cups heavy cream
• 1 cup whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 10 minutes. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. Scatter 1 cup fresh blueberries over the caramel. In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 4 large eggs, 1/2 cup granulated sugar, 1 tablespoon lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until smooth. Pour the mixture over the blueberries.
3. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a serving plate.

The magic of this dessert lies in the contrast between the crisp caramel layer and the creamy, citrus-infused custard, with bursts of blueberry in every bite.

Tip: For a cleaner flip, dip the bottom of the baking dish in hot water for a few seconds before inverting.

Strawberry Basil Crème Caramel

This Strawberry Basil Crème Caramel is a delightful twist on the classic dessert, combining the sweetness of strawberries with the aromatic touch of basil for a refreshing finish.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1/2 cup fresh strawberries, pureed
• 4 large eggs
• 1/4 cup fresh basil, finely chopped
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Pour the caramel into 4 ramekins, swirling to coat the bottoms evenly.
2. In another saucepan, heat 2 cups whole milk and 1/2 cup strawberry puree until just simmering. Remove from heat and stir in 1/4 cup fresh basil. Let steep for 10 minutes, then strain to remove the basil.
3. In a bowl, whisk together 4 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt. Slowly whisk in the warm milk mixture until smooth. Pour the custard over the caramel in the ramekins.
4. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 45 minutes, or until the custard is set but still slightly wobbly in the center.
5. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours. To serve, run a knife around the edges and invert onto plates.

The combination of strawberry and basil not only adds a vibrant color but also a surprising depth of flavor that elevates this crème caramel beyond the ordinary.

Tip: For an extra touch of elegance, garnish with fresh strawberry slices and a basil leaf before serving.

Gingerbread Spiced Crème Caramel

This Gingerbread Spiced Crème Caramel is a twist on the classic dessert, infusing warm holiday spices into every silky bite.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Cook without stirring until the sugar dissolves and turns a deep amber color, about 10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a medium saucepan, heat 2 cups whole milk and 1 cup heavy cream over medium heat until just simmering. Remove from heat.
3. In a large bowl, whisk together 4 large eggs, 1/2 cup packed brown sugar, 1 tsp vanilla extract, 1 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg. Gradually whisk in the hot milk mixture until smooth.
4. Strain the custard through a fine-mesh sieve into the prepared baking dish. Place the dish in a large roasting pan and add enough hot water to the pan to come halfway up the sides of the dish.
5. Bake for 50-55 minutes, until the custard is set but still slightly wobbly in the center. Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours, or overnight.
6. To serve, run a knife around the edge of the dish and invert onto a serving plate. The gingerbread spices meld beautifully with the caramel, creating a dessert that’s as aromatic as it is indulgent.

Tip: For an extra smooth texture, let the custard sit at room temperature for 10 minutes before straining.

Eggnog Crème Caramel for the Holidays

This Eggnog Crème Caramel is the holiday dessert you didn’t know you needed—creamy, rich, and infused with the festive flavors of eggnog.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup bourbon (optional)

Instructions

1. Preheat oven to 325°F. In a small saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Stir until sugar dissolves, then stop stirring and cook until the syrup turns a deep amber color, about 10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In another saucepan, warm the milk, cream, and 1/2 cup sugar over medium heat until steaming but not boiling. Remove from heat.
3. In a large bowl, whisk the eggs, vanilla, nutmeg, and cinnamon until smooth. Gradually whisk in the warm milk mixture and bourbon (if using). Strain the mixture through a fine-mesh sieve into the prepared baking dish.
4. Place the baking dish in a larger roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the baking dish. Bake until the custard is set but still slightly wobbly in the center, about 50 minutes.
5. Remove from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
6. To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will flow over the custard, creating a beautiful glaze.

The magic of this dessert lies in the silky custard paired with the deep, molasses-like caramel—a match made in holiday heaven.

Tip: For a smoother custard, strain the mixture twice before baking.

Peanut Butter Crème Caramel

Dive into the creamy, dreamy world of Peanut Butter Crème Caramel, where the rich flavors of peanut butter and caramel come together in a dessert that’s as indulgent as it is unforgettable.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1/2 cup smooth peanut butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F. Place six ramekins in a large baking dish.
2. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and cook until the mixture turns a deep amber color, about 10 minutes. Carefully divide the caramel among the ramekins, tilting to coat the bottoms.
3. In another saucepan, warm 1 cup heavy cream and 1/2 cup peanut butter over low heat, stirring until smooth. Remove from heat.
4. In a bowl, whisk together 3 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Slowly whisk in the peanut butter mixture until smooth. Pour the custard over the caramel in the ramekins.
5. Pour hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 35 minutes, or until the custard is set but still slightly wobbly in the center.
6. Let cool, then refrigerate for at least 4 hours. To serve, run a knife around the edges and invert onto plates.

The magic of this dessert lies in the silky peanut butter custard meeting the gooey caramel layer, creating a contrast that’s simply divine.

Tip: For an extra nutty flavor, sprinkle chopped peanuts on top before serving.

Banana Foster Crème Caramel

Transform your dessert game with this decadent Banana Foster Crème Caramel, a luxurious twist on the classic that’s sure to impress.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1 cup whole milk
• 4 large eggs
• 1/2 cup packed light brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 ripe bananas, sliced
• 2 tbsp unsalted butter
• 1/4 cup dark rum

Instructions

1. Preheat oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Cook without stirring until the mixture turns a deep amber color, about 10 minutes. Pour into four 6-ounce ramekins, tilting to coat the bottoms evenly.
2. In a medium bowl, whisk together heavy cream, whole milk, eggs, 1/2 cup brown sugar, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Strain the mixture into the ramekins over the caramel.
3. Place the ramekins in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake for 40 minutes until set but still slightly wobbly in the center. Remove from water and cool.
4. In a skillet, melt 2 tbsp butter over medium heat. Add sliced bananas and cook until golden, about 2 minutes. Add 1/4 cup dark rum, carefully ignite to flambé, and cook until the flames subside.
5. To serve, invert each ramekin onto a plate. Top with the banana foster mixture.

The magic of this dessert lies in the contrast between the silky crème caramel and the boozy, caramelized bananas, creating a show-stopping finish to any meal.

Tip: For a non-alcoholic version, substitute the rum with 1/4 cup apple cider and a dash of cinnamon.

Tiramisu Inspired Crème Caramel

Imagine combining the creamy dreaminess of crème caramel with the bold coffee kick of tiramisu—this dessert is a match made in heaven for those who can’t choose between the two.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 1/2 cups whole milk
• 1 tsp vanilla extract
• 2 tbsp instant espresso powder
• 1/4 cup coffee liqueur
• Whipped cream and cocoa powder for garnish

Instructions

1. Preheat your oven to 325°F. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Pour into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, whisk together eggs, sweetened condensed milk, whole milk, 1 tsp vanilla extract, and 2 tbsp instant espresso powder until smooth. Stir in 1/4 cup coffee liqueur.
3. Pour the egg mixture over the caramel in the baking dish. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
4. Bake for 45-50 minutes, until the center is set but still slightly jiggly. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. To serve, run a knife around the edge of the dish and invert onto a serving plate. Garnish with whipped cream and a dusting of cocoa powder.

The magic of this dessert lies in its layers—silky caramel, espresso-infused custard, and a hint of coffee liqueur that ties it all together.

Tip: For a non-alcoholic version, substitute the coffee liqueur with strong brewed coffee cooled to room temperature.

Conclusion

With 18 luscious crème caramel recipes, this roundup is a treasure trove for dessert enthusiasts! Whether you’re a novice or a seasoned cook, there’s a perfect recipe waiting for you. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the sweetness by pinning it on Pinterest for fellow dessert lovers to discover. Happy baking!

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