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    Home » Recipes » Desserts

    Crème Caramel (Steamed)

    Published: May 30, 2023 by Michelle · 7 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Crème Caramel features a steamed, soft, wobbly and slightly sweet milky egg custard with a thin layer of caramel sauce.

    Creme caramel in a white dish with spoon.

    What is crème caramel?

    Originating from the Roman Empire, crème caramel is also known as flan, caramel pudding, or caramel custard.

    In French, "crème" means "custard."

    It's a soft egg custard with a glossy layer of caramel on top with a ratio of 1 egg to 2 parts milk and ½ part sugar.

    Typically, the caramel is prepared first and poured into a ramekin or serving vessel and allowed to set.

    Then the egg custard is poured over the caramel and baked until just set.

    The final dessert is inverted onto a dish with the caramel layer on top.

    What does it taste like?

    The texture of the creme caramel is soft and melts in your mouth (similar to egg custard pudding, used in bubble tea), with a strong flavor of caramel and vanilla.

    What's the difference between crème caramel and crème brûlée?

    Crème brûlée (or burnt cream) is a custard dessert with a layer of hardened caramelized sugar on the surface.

    Creme caramel in a white dish with spoon.

    Why you'll love this recipe

    Crème caramel is a sweet dessert, by its nature. This recipe is not too overly sweet.

    Traditionally baked in the oven in a water bath, I use a different method of setting the custard.

    Steaming the crème caramel yields a soft and jiggly egg custard, without having to use a hot water bath.

    This crème caramel recipe uses whole eggs rather than just egg yolks, which is great especially if you don't want any leftover egg whites.

    It uses minimal ingredients.

    Equipment you'll need

    • 6 small ramekins or bowls: about ½ cup size
    • steamer or large pot/wok: with a steaming rack

    Ingredients you'll need

    For the caramel:

    • granulated sugar
    • water

    For the custard:

    • 3 whole eggs: approximately 160g in total weight
    • granulated sugar
    • whole milk
    • heavy cream: adds a creamy texture to the custard
    • vanilla extract or vanilla bean/vanilla paste: use a high quality vanilla for the best flavour

    Creme caramel in a white dish with spoon.

    How to steam crème caramel

    Make the caramel

    Combine 50g sugar and 22ml water in a small pan.

    Cook over high heat until the syrup reaches an amber colour.

    Remove from head and immediately add 15ml (1 Tbsp) water to the caramel, stirring to dissolve.

    Pour caramel syrup into the molds immediately and set aside to cool.

    Make the custard

    Whisk together eggs and sugar in a heat-safe bowl.

    In a small saucepan or pot, combine whole milk and heavy cream, and heat until almost boiling.

    Remove from heat.

    While whisking the egg mixture, gradually pour in the hot milk mixture.

    Stir in vanilla extract.

    Assemble & steam

    Strain the custard mixture through a sieve into the prepared caramel cups/ramekins.

    Cover cups with aluminum foil and place onto a steaming rack with boiling water.

    Steam custard on medium low heat for 12-14 minutes, or until tooth pick inserted comes out clean.

    Allow custard to cool completely.

    Lightly run a sharp knife around the edges/sides of the ramekin/bowl.

    Hold the custard bowl with a serving dish on top and carefully invert the creme caramel onto the dish.

     

    Step by step photos on how to make creme caramel, with number overlay.

    How to serve

    Serve Creme Caramel chilled.

    Add fruit, vanilla ice cream, or a dollop of whipped cream.

    How to store

    Once cool, wrap each individual creme caramel up with plastic wrap.

    Store in the fridge until ready to serve.

    It can be kept in the fridge for up to 3-4 days.

    Do not freeze creme caramel -- the texture will not be optimal.

    Alternative method

    You can also bake the creme caramel:

    Preheat oven to 300F.

    Pour boiling water into a deep baking pan up to half of the height of the cup/ramekin.

    Bake for 30 minutes or until toothpick inserted in the custard comes out clean.

    Cool custard to room temperature and chill in the fridge overnight.

    Once cool, lightly run a knife around the flan and carefully invert onto a serving plate to serve.

    Expert tips & FAQs

    The yield may depend on the size of your ramekins.

    Prefer more caramel syrup?

    Double the caramel portion of the recipe.

    How to prevent caramel from crystallizing

    Use a clean saucepan.

    Don't stir the sugar syrup.

    Use a wet pastry brush to dab the sides of the pan to moisten the syrup.

    Don't over-steam the custard -- it may result in a rubbery texture.

    Allow the caramel to set fully before pouring in the egg custard.

    Let the custard cool completely before inverting.

    Is flan and crème caramel the same?

    It really depends where you are.

    Flan is known as crème caramel in Spanish-speaking regions.

    In the United Kingdom, flan is known as an open-faced tart.

    Other delicious dessert recipes you may like

    Be sure to check out these recipes:

    Vietnamese Egg Coffee

    Sakura Cherry Blossom Panna Cotta Jelly

    Almondy Cake (Ikea Copycat Recipe)

    Matcha Molten Lava Cheese Tart

    CoCo-Inspired Egg Custard Bubble Tea

    Mini Pumpkin Hojicha Cheesecake

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Creme caramel in a white dish with spoon.

    Print Recipe
    5 from 6 votes

    Crème Caramel (Steamed)

    This recipe for Crème Caramel features a steamed, soft, wobbly and slightly sweet milky egg custard with a thin layer of caramel sauce.
    Prep Time20 minutes mins
    Cook Time14 minutes mins
    Total Time34 minutes mins
    Course: Dessert
    Cuisine: American, French
    Servings: 6
    Calories: 149kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Caramel:

    • 50 g granulated sugar
    • 37 ml water divided

    Custard:

    • 3 whole eggs appx 160g
    • 60 g granulated sugar
    • 270 ml whole milk
    • 30 ml heavy cream
    • 1 teaspoon vanilla extract
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    For key visual process photos, refer to the body of the blog post.

      Make the caramel:

      • Combine 50g sugar and 22ml water in a small pan.
      • Cook over high heat until the syrup reaches an amber colour.
      • Remove from head and immediately add 15ml (1 Tbsp) water to the caramel, stirring to dissolve.
      • Pour caramel syrup into the molds immediately and set aside to cool.

      Make the custard:

      • Whisk together eggs and sugar in a heat-safe bowl.
      • In a small saucepan or pot, combine whole milk and heavy cream, and heat until almost boiling.
      • Remove from heat.
      • While whisking the egg mixture, gradually pour in the hot milk mixture.
      • Stir in vanilla extract.

      Assemble & steam:

      • Strain the custard mixture through a sieve into the prepared caramel cups/ramekins.
      • Cover cups with aluminum foil and place onto a steaming rack with boiling water.
      • Steam custard on medium low heat for 12-14 minutes, or until tooth pick inserted comes out clean.
      • Allow custard to cool completely.
      • Lightly run a knife around the edges of the ramekin/bowl.
      • Hold the custard bowl with a serving dish on top and carefully invert the creme caramel onto the dish.

      Nutrition

      Calories: 149kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 51mg | Potassium: 106mg | Sugar: 21g | Vitamin A: 268IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 0.4mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

       

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      Reader Interactions

      Comments

      1. Healthy World Cuisine

        May 31, 2023 at 5:24 am

        5 stars
        So creamy, sweet and silky! Perfect individual servings for the end of a meal or a sweet treat. This steamed crème caramel dessert needs to be on our dessert menu soon.

        Reply
      2. Raymund | angsarap.net

        May 31, 2023 at 2:43 pm

        5 stars
        Nearly similar to the cooking process of the Filipino leche flan! Love this, steaming gives it an even nicer and smoother texture

        Reply
      3. Ben | Havocinthekitchen

        June 01, 2023 at 5:01 pm

        5 stars
        Michelle, this looks absolutely stunning! I've never made crème caramel thinking of it as a super hard recipe, but it doesn't sound too complicated, especially with your steamed method.

        Reply
      4. Neil

        June 03, 2023 at 12:23 am

        5 stars
        I haven't make creme caramel in ages Michelle! It's my Dad's favourite. And yes, when I do I go for the tradition way baked in the oven in a water bath so it's always good to see different variations. Thanks for sharing!

        Reply
      5. Dawn

        June 05, 2023 at 9:40 am

        5 stars
        Oh my goodness, Michelle! This creme caramel looks so incredibly creamy!! What a fantastic homemade treat that I just gotta try. 🙂

        Reply
      6. Heidi | The Frugal Girls

        June 05, 2023 at 1:54 pm

        Your lovely creme caramel is the perfect summer treat! I especially like that this can last 3-4 days in the fridge. That really helps with planning ahead for summer parties!

        Reply
      7. Tasia

        June 05, 2023 at 3:55 pm

        5 stars
        This looks so smooth and silky and I am loving the steaming option! You break down the steps and make it so easy to understand, thank you!

        Reply

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