Professional Baker Teaches You How To Make CRÈME CARAMEL!

Crème Caramel is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes: goo.gl/MJV4af
Recipe
Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt
Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice
Recipe
1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.
2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.
3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.
4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
TIP: I use my canning jar tongs to remove the ramekins easily from the water bath without burning my fingers.
Shop Anna Olson Cookbooks:
lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: / chefannaolson
Twitter: / olson_anna
Facebook: / chefannaolson
Instagram: / chefannaolson
Anna's Official Website: annaolson.ca
Follow Oh Yum on...
Facebook: / ohyumfood
Instagram: / ohyumfood
Pinterest: / ohyumfood
Twitter: / ohyum_food
Official Oh Yum Website: ohyum.tv
#OhYum #Caramel

[@doriswhite1348]

I love the way she explains things as she goes along, instead of just saying, do this, then that. Oh, and the kitchen is to die for. :)

[@jessenelliezer9460]

Yeah! I love her too

[@KausersKitchenandVlogs]

wao great wonderful creme caramal

[@doriswhite1348]

@@generalcomments1239 Me neither.

[@kamariahkamariah9243]

@@shalinidonge8884 berduet 6666666

[@SabbathRest07]

@@jessenelliezer9460 morning my Klimt and mmmk

[@Adashki]

I love how everything in your kitchen is color coordinated!

[@certagenro3851]

Perfect, I love how everything is so neat and clean in your kitchen and the recipe is awesome 👍 keep it up

[@ProjectAna]

You do not need to see more recipes about this dessert ... Anna explains all the details so well. So delicious and the delicate touch of decoration. Marvelous 💝💝 Thank you Anna for sharing your knowledge

[@gj9114]

Anna, you are such a great teacher. I love your ovens and the drawers for sugar and flour. I used to watch your TV episodes in the Columbus, Ohio area so this was a welcome find here on KZbin.

[@minoobehzadi7311]

I just made this Creme Caramel last night and it was AMAZING! Thanks for sharing the recipe ♥️ I loved following your very clear instructions.

[@mariamtariq4347]

HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!

[@amiradjiar73]

I just made this Creme Caramel last night and it was AMAZING thanks for sharing the recipe I loved following your very clear instructions

[@TOPDadAlpha]

No one can go wrong with watching her blog and follow her recipes. I have made at least a dozen of her recipes and they came out perfect. She IS a professional baker.

[@butWhyDad]

This was my favorite dessert since I was a kid.

[@anarazzi]

Mine too and I only ate it once lol

[@tastystuff3868]

A classic! One of my all time favourite desserts!

[@lisettevial2629]

Amazing! Thank you so much, you explain it so well. For sure I’ll surprise my family with this wonderful dessert. Thank you! 👍🏻👍🏻👍🏻👍🏻👍🏻

[@lilypangchan5764]

Love this video, clearly demonstrated and explained. Thank you so much! You're great!

[@FollowJesusChrist.]

Your recipes are so easy to follow for new bakers like me. Thank you!

[@user-cm3ek6ug6u]

Thank you for your so nice show that reminds me of the years when I used to work the French Pastry...😍

[@susanmeyer9619]

Anna, that looks so unbelievably decadent! Thanks for keeping us inspired to bake during this time! Pray you're safe and well! 😊🙏❤🇨🇦

[@MilenaKoncar]

I appreciate the way u explain WHY things should be done certain way. Its SO IMPORTANT.

[@behrouzsarabi]

Anna, you are amazing, so professionally organized with very attractive pastry kitchen. I enjoy watching your works.

[@matijesus1362]

This is why i love classic desserts! Creme Caramel so tasty! This recipe is just perfect

[@MuneezaIqbal]

Thank you for giving all tips and tricks. Can’t wait to make your recipe. Really happy to learn this today 😄

[@PhuocNguyen-pw7ew]

Just look at your kitchen , we can easily know You are a professional cooking . Besides your way of explaining along your cooking is so clear and so determined . Thank You .

[@invasivegmail1732]

Thank you so much for this easy-peezy recipe. Hubby's a lover of crème caramel. I'll be surprising him with some tomorrow, just to make him happy. Life's so short...

[@eclipseentertainment31]

I love how her pots pans have different colours

[@N17sd]

She can teach , she’s really good in both cooking and teaching 🌻

[@meganreynolds7735]

Been watching her since 4 years old, now at cooking school thank you Anna ❤.

[@spetruck1]

This recipe looks like it would rock my socks off. I sure DIDN'T know NOT to stir or cover caramel... Lots of tips attached to a recipe that looks DOable and DELICIOUS 😍 THANKS Anna!

[@filomenamaiato7674]

My favourite. It looks delicious Thank you for the recipe.

[@KidsMagicalWorld]

We want to learn from your cooking, your recipes and foods look delicious!

[@saharhussein6157]

I am from Egypt 🇪🇬 and i so happy to know you

[@loribdezngrl]

Wonderful tutorial. Great, easy to understand, explanations.

[@rasikakaluthotage6059]

This recipe is ABSOLUTELY INCREDIBLE!

[@rasheedamootoo349]

That is so cool .I'm definitely going to try some , especially the hazelnut decor . Luv it

[@melchorapablo6800]

I've watched your cooking show,so loving your versatile in making cakes pastry,I also did a partial course in cooking but could not expand my knowledge,learning from other chef is the only way I can learn.

[@franciscodesouza9675]

love the dry and wet ingredient ratio in her recipe, and as always Enjoy!

[@shaheenafridi8361]

Thank you for sharing your recipes and they are always fullproof

[@reshmad.maharaj9209]

This is actually my favorite dessert especially when I go to restaurants. It came out so good, I'm so proud. Thanks. Actually I change the 2 cups of milk to 1 cup full cream milk, 1 cup evaporated milk. I added nutmeg but the nutmeg didn't combine and floated to the top as it was all liquid. In Trinidad we have paynuse which is made with fresh milk and usually is coarse. I thought my mum made a version of paynuse but she really was making creme caramel all along. But without the water bath and caramel. Now I can surprise her with this version.

[@curdshoney9132]

That caramel was beautiful, Chef! Your kitchen is awesome, as well!

[@Lazypanda_vks]

I misread the title as professional biker and was excited to watch it.

[@mriduldixit2721]

Hahaha

[@freakkyfreakky2277]

Lol thats funny ... its soo obvous as thats what was in ur mind ... biker lover ...🤪

[@ebenezersamraj940]

Your not alone😂😂😂

[@SwatiSaraf]

Hahahahhah

[@mercedesmoriente4025]

Karma Law...ja ja have a Great day from a HATHA YOGA instructor Namaste

[@sunitahota1570]

Thank you so much for explaining so well this is awesome 👍❤️

[@sandhyajacob3576]

I made this and it came out so well!! Absolutely worth it

[@mariamtariq4347]

HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!

[@KarleneA380]

"It's sillky, satiny, perfect." Bravo!

[@georginashanti4605]

Love this, especially the hazelnut garnish. Thank you!

[@merlefernandes5863]

I love your pots n the kettle. So much colour ❤️

[@divyadinesh2427]

Your presentation is really elegant also ur dishes ... love itttttttt from my heart

[@Yumwholesome]

That look so perfect.. So much for me to learn from your videos. Great Going!!

[@sheriffaisha9471]

Superb! Very clear & to the point. I followed & my dessert turned out to be awesome.

[@rehaabfaisalwadiwala678]

Thanks for sharing this repice on my request 💕

[@RAFIFification]

I made it yesterday, had it just now, it’s so good, creamy, light, not eggy at all. Thank you❣️

[@augustpenneyub6681]

cake looks delicious and the color and deco looks very appealing and sweet love it, will try this recipe thanks for sharing

[@livingthelava]

I have watched many of these, you somehow teach in a friendly but pro way. You explained the difference in using milk. Thank you

[@vedantbajpai8283]

Hey! I tried this recipe and turned out to be perfect!!! The custard was set perfectly and the caramel was just sooooo good

[@mariamtariq4347]

HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!

[@emmamorris7208]

❤❤qqaaqqqaaQq❤qQqqaqQT😂😂aaaaaaQazaa

[@statia7247]

​@@mariamtariq4347 may I know the temperature for 35 minutes bake?

[@butterfliesONrainbows]

Love it! Such a lovely garnishing...and those ramekins are so pretty 😍 Thanks Anna! 🌹

[@tanmay6367]

❤💕💕🐾🐾:3

[@Carolina-222]

New to your channel! Thanks for saying whipping cream than just cream. I didn't know what cream was as Im being new to baking. Love your simple and straightforward way of explaining the process! No super long videos talking about irrelevant stuff. Best cooking channel I've seen so far❤❤❤

[@tbssmtnvr10]

Indeed she is a star chef u can follow her recipes she makes everything nice and tasty easy to follow steps too

[@Fancycook]

I love your kitchen, everything is beautiful and of course your dessert is so delicious

[@BillGreenAZ]

This kitchen looks so professional with all the different gadgets. The presentation is professional as well. Job well done.

[@tanmay6367]

Do you like the chef 👩🏼‍🍳?

[@BillGreenAZ]

@@tanmay6367 she's the best part of the video!

[@lilitincher4973]

So easy! And those little hazelnuts with the crazy hats! Absolutely genius and delicious! Now I can make a great dessert anytime. Thank you!

[@MsYasmar]

Thank you for explaining how the caramel gets hard after making and then softens when the custard bakes. Great instructions!

[@pardisheydari5907]

I just made this recipe and it was amazing, you’re the best!😍

[@norjaimahrawi3532]

Puding jagong

[@betchieharrison5526]

I love your Beautiful kitchen, well organized and especially the beautiful large oven. I am subscribed your cooking channel. Thank you for sharing your recipe.

[@hemanthbt]

Even though you have a full fledged sophisticated kitchen, you don't take the pride in it but make everything look simple and easy for the viewers who come from various social strata. Your narrative is lively and captivating. Thanks for presenting this receipie.

[@farjanaahmed4939]

Thank you so much I am really looking forward to making this.

[@Nobody-pm7pm]

Love your recipe…❤ I’ve used many of your recipes one of my favorite are your marbled, bunt ganache cake the mini ones…. So good .. and your directions are easy to follow ❤

[@wanderykcaj]

I love this. Not sure if it's the same, but we call this "Leche Flan" in the Philippines (baked or steamed). We use condensed milk, evaporated milk, and egg yolks. If we need to reduce the cost, we use whole eggs. *** just sharing ☺

[@MsCoquito1970]

I’m Spanish, and I’m very pleased to see a flan recipe done properly with the correct ingredients and not using any canned milks. 👍🏼 Gracias!

[@masudaakter1]

I made this one two days ago and it was just puuuuurfect! Loved it. Thanks Anna ❤️

[@masudaakter1]

I wish I could show you the picture.

[@lwjff82808]

Wow this looks super easy and was explained so well

[@sallylarhette7083]

Best lesson I have ever seen.Thank you!

[@shafirahjawaharraja4260]

I did it for my family, they love it so much and really tasty! Thanks for the recipe ❤❤❤

[@kogilahbalu2542]

Thanks for the amazing recipes ; Absolutely, unbelievably DELICIOUS! The first time I made this - it simply blew my mind away. Thank you soooo much

[@mariamtariq4347]

can i use a large creme caramel mould instead of 4 small ramekins?? and how many minutes should i bake the big mould for?

[@lindafaber2693]

Love everything you made😋so neat💕

[@user-sx7rh9ir5y]

Thank you for sharing this recipe, it really is excellent. I followed your instructions and it came out perfect.

[@priyanthiabayasekara8819]

Thank you! Following your recipe, my creme caramel came out perfectly silky (Never has before). Thanks Once again.

[@keegswong]

I love all the bonus tips she gave along the way. Perfect! The garnish was a really nice touch

[@pquach00]

This is exactly what I was looking for. Thank you for sharing!

[@roopalikhale9399]

Thank you so much for the wonderful recipe! I made it yesterday and it was a super hit at the party!! Most amazing recipe ever🥂🍮👌🏻👌🏻😀😀💕💕

[@LuzKaplanmusic]

mmmm, flan, so good! In Argentina we have it with whipped sweetened cream and/OR dulce de leche

[@lindaberg1695]

You can't go wrong with Anna, she's one of the best pastry chefs ever!

[@chrisoconnor8392]

Erm not when she's got bubbles in the mix my friend. Not someone you want to be following for perfect egg custard.......this is basic egg custard, and she cooked it way too fast...hence the bubbles.

[@MNP67]

Superb. So glad some people know the difference between cream caramel and flan / other custards.

[@PKeefe]

Beautiful description....I want some now. Thank you.

[@murieldemelo4512]

I love your confidence Anna. Your beautiful,organised and well kept kitchen speaks volumes of your passion. All the best

[@cesarmedeiros4474]

Here in Brazil, our "pudim" is made with condensed milk instead of sugar. I myself like to replace the milk for coconut milk and also I add some baking powder. It make the dessert airy and lighter.

[@yophone3109]

Thank you! I want to get away from dairy

[@manikshapatel6791]

Recipe for that please

[@janpaquette4168]

What if you don't have the right bakeware?

[@LuluuBueno]

Minha mãe fazia com pão amanhecido que sobrava, ficava ótimo.

[@AMPProf]

Ahh Yes Crem and Leche

[@heatherlinton5057]

That is so clever dipping the nuts I am so impressed and will certainly do this in future.👏👏👌🇿🇦 thank you Anna🙏

[@monagarcia7996]

Great video, thanks so much for sharing your skill and knowledge.

[@AfterFivepm]

I always watched you when I was getting ready for school years ago. Your show in Malaysia was 6.30am early morning. Now that I am already working and you have this youtube channel I watched u before i go to sleep 😆 A good cooking show is always a great wake up and sleeping companion.

[@THEABSENT]

why ? just a married wife with nothing to do ? lucky

[@lucascecconi258]

That's really nice :)

[@sinhaanip]

Fell in love with the precision !!!

[@sanapeeroo2371]

Very yummy two cups of milk how manv Ml please send me the answer Thank youp

[@sinhaanip]

@@sanapeeroo2371 Did you refer the ingredients mentioned in the description ...

[@KamiKazeE9999]

@@sinhaanip 8:14 surely wasn't precision

[@sinhaanip]

@@KamiKazeE9999 Omg - Lol !!! I meant the recipe... You’re hilarious...

[@mariamabdullah7030]

Love your caramel and others of yr recepes I always followed yr programs

[@naturalissjamaicanhomecooking]

Wow looking soft and yummy.

[@pearlexi]

I love flan and I made this yesterday and it was the BEST flan I’ve ever had! It was also my first time using the 2% milk as well. Thank you Chef Anna!

[@hannan3223]

Did it taste eggy?

[@pearlexi]

@@hannan3223 No, not at all.

[@hannan3223]

@@pearlexi Thanks

[@mariamtariq4347]

HEY! I don't have small ramekins, so can i instead use a large creme caramel mould and pour my entire creme caramel batter into that mould and then bake it?? Though should i bake the big mould with the batter for longer than 35 minutes or 35 minutes will be just fine in my case?? Thanks.....I hope to get a reply soon!

[@pearlexi]

@@mariamtariq4347 Yes, of course you can use a large ramekin mould but you would need increase the baking time to maybe 50-60 mins or a bit longer.

[@adrianogley2600]

When explaining how to make the custard, you say add 6 tablespoons of sugar but, in fact, you only add 4 tablespoons (yes, I was counting). Excellent recipe and explanation. Worked for me.

[@andrearomero6508]

She edits the videos so you actually don't see the whole process that's why it's only 8 minutes.

[@Niikirii]

Easy-to-understand instructions, I will try this one!

[@zehraahmed1041]

Dear Anna, you are a great teacher

[@simplyamazingjourney5771]

Hi you are our favorite cake maker or dessert making... thank you... watching always from the Philippines..

[@ohyum]

Thank you for watching!

[@aurelsheremetaj4183]

This dessert was my favourite when I was 10 year old Now I am 17 years old and now that you reminded me I still love it

[@solidacoffee2152]

I like it too

[@migsdizon2439]

Thank you for sharing your video on how to make "Creme Caramel" 😋. I love it !

[@tazeenmhatesweetmemoriesmi6769]

Creative garnishing ....awesome...amazing

[@didyjulesdy3112]

I try and it works.... Thank you for the recipe and tips... Good way to spend my time during this quarantine time in Jakarta - Indonesia... Thank you - terima kasih, Mam 🙏🤗❤

[@khwanyothwe9610]

Ty for sharing the results I m actually planning to make one at home :)

[@sabatariq]

Thanks for sharing chef Anna , I never made perfect cream caramel, I will try this , thanks again💕

[@chrisoconnor8392]

She hasn't either

[@fairyquin3]

Amazing crockery/vessels I'm amazed with that itself

[@sherogirl2456]

Just made it. Came out perfectly.

[@frankmj43]

As a Chef myself, I was glancing thru some recipes and saw your video. I liked what I saw and wanted to try something different, especially with the 2%. I had to actually cook it an hour to get it to set.. Just wanted you to know 30 minutes might be to short of a time for this recipe..

[@lindsaymoore7781]

Thank you for mentioning this. I'm nearing an hour here, wondering if it will ever set

[@itsabouteverything2709]

@@lindsaymoore7781 I cooked it at 325 F for 35 min and it turned out nice

[@turkishmomskitchen9178]

I agree with you. No way it's done at 150°F in 30 minutes!

[@sagybp]

I've waited for so long for you to show us how to properly make caramel!

[@ohyum]

May your wish be granted! :)

[@bernardinemadappuli1325]

Oh Yum

[@lillianpimenteliwasbornint6635]

Love your videos and thanks so much for posting the recipes love it 😀

[@ryf3658]

Thank you. Your receipts, are so clear. 💖💖💖🙏🙏🙏🙏

[@IScreenshotNFTs]

Modified the recipe for 6 x 100mL ramekins- Custard -300mL condensed milk -212mL 3.25% milk -3 eggs -vanilla essense 2 tbsp -salt Caramel (any measurements is fine) -0.75 cups - 1 cup sugar -0.3 cups to 0.5 cups cold water baste on side to prevent burning 150 Celsius for 40-50min in bain-marie Note: Dont overwhisk, no airbubbles. Let sugat be dark amber. Use lower heat panel, its fine if tenperature a little below 150C. Dont overcook.