Slow, low-temperature cooking makes this dessert extra smooth and creamy.
STEAM OVEN CRÈME CARAMEL
8 March 2026
: 6
: 40 min
: 3 hr 15 min
: Very easy
Thanks to Stéphanie for introducing me to this recipe.
Ingredients
FOR THE CARAMEL
100 g sugar cubes
1 tablespoon water
FOR THE CUSTARD
4 large eggs
500 ml whole milk
60 g granulated sugar
½ vanilla bean
Directions
- Step 1 Start by making the caramel. In a heavy-bottomed saucepan, add the sugar and melt it over medium heat. Gently swirl the pan from time to time. Once the sugar has melted, continue cooking until you get an amber-colored caramel. Pour the caramel into the bottom of your mold or ramekins.
- Step 2 Briefly blend the eggs, then add the sugar and blend again. Heat the milk with the vanilla seeds scraped from the split vanilla bean. Let the pod and seeds infuse in the hot milk for a few minutes without bringing it to a boil. Once the milk is hot, pour it over the egg and sugar mixture and blend again. Pour the custard into the mold or ramekins.
- Step 3 Bake in a steam oven for 45 minutes at 90°C (195°F). The custard is done when it no longer jiggles in the mold.
- Step 4 Let the custard cool completely in its mold, then refrigerate for at least 2 full hours. To unmold before serving, run a knife blade around the edge of the custard and invert the baking dish onto a slightly deep plate.
Good to know!
