Crème Caramel (Purin) Recipe & Video

Today’s recipe is crème caramel, a silky, delicate custard dessert with a glossy layer of caramel sauce.
If you’ve ever tried flan, purin, or caramel pudding, then you already know how comforting and elegant crème caramel can be.

To be honest, I’ve never been a huge dessert person. However, everything changed when I traveled to Japan. Japanese desserts are light, balanced, and never overly sweet—and crème caramel is the perfect example of that philosophy. It’s smooth, gently sweet, and melts in your mouth with every bite.

Although this dessert is known by many names around the world, crème caramel remains one of the most timeless classics. Because it uses simple ingredients and a straightforward method, it’s also an ideal dessert to make at home.

So today, I’m excited to share my version of crème caramel with you—simple, elegant, and absolutely irresistible.

🛒 Ingredients You’ll Need

For the caramel:

• ¼ cup sugar

• 1 tablespoon water

For the custard:

• 1 1/2 cups half-and-half

• ½ cup sugar

• 3 large eggs

• 1 vanilla bean (or 1 tsp vanilla extract)

🍳 How to Make Crème Caramel

First, make the caramel by combining sugar and water in a saucepan over high heat.

Do not stir. Instead, allow it to boil until it turns a deep amber color.

The whole process will take about 8 to 10 minutes.

Once the caramel reaches a deep amber color, immediately pour it evenly into four 7-oz (200 ml) ramekins. As you pour, swirl each ramekin right away so the caramel coats the bottom evenly. You’ll need to work quickly—otherwise, the caramel will harden before you’re done.

Pour, swirl. Pour, swirl. Then set the ramekins aside.

These are the same ramekins I’m using in this recipe!

Into another saucepan, combine the half-and-half and ½ cup sugar. Stir well, then place it on the stove over medium heat. The goal here is to gently warm the half-and-half and fully dissolve the sugar.

Make sure the mixture does not come to a boil—it should be hot and steamy, not bubbling. Stir occasionally as needed, then remove from the heat and set aside.

Crack eggs into a medium-sized mixing bowl.

Slice the vanilla bean lengthwise and scrape out the seeds.

Add the seeds to the eggs and gently whisk to combine, being careful not to create too much foam.

You can also use vanilla extract or vanilla paste if you prefer.

Only reason I kept the vanilla beans in this recipe because when I shared my recipe testing picture on my Instagram, most of you guys wanted me to keep the vanilla beans in the recipe. So here it is!

Now, we are going to slowly add still-warm half and half mixture into eggs while you are whisking the eggs.

Strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps.

Pour the custard mixture into the prepared ramekins equally.

Cover each ramekins with aluminum foil and place in a 9×13 baking dish.

Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins. Carefully place into the preheated oven and cook for 40 minutes.

Remove from the oven, and remove the ramekins from the baking dish. Let it cool on the kitchen counter for 30 minutes to 1 hour then place into a refrigerator for at least 3 hours to over night.

When you’re ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out form the ramekin easily.

Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate.

📝 Tips for the Best Crème Caramel

• Don’t stir the caramel; instead, swirl the pan gently

• Always strain the custard for a smoother texture

• Avoid overbaking, since custard continues to set as it cools

• Chill thoroughly before unmolding

These small details make a big difference, especially with crème caramel.

❓ FAQ

Can I make crème caramel ahead of time?
Yes! In fact, crème caramel tastes best after chilling overnight.

Can I use milk instead of half-and-half?
You can, but the texture will be slightly lighter and less rich.

Why did my caramel harden too fast?
Caramel sets quickly, so you must pour and swirl immediately.

Enjoy!

I literally MELTED!!!

🙌🏼 There You Have It!

This crème caramel recipe proves that simple desserts can still feel special. It’s smooth, comforting, and endlessly elegant. Whether you call it flan, purin, or crème caramel, one thing is certain—it’s a classic worth mastering.

Leche Flan (Creme Caramel/Purin)

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• Author: Seonkyoung Longest
• Total Time: 1 hour
• Yield: 4 1x

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Description

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Ingredients

Units USM Scale 1x2x3x

For the caramel

• 1/4 cup sugar
• 1 Tbsp water

For the Custard

• 1 1/2 cup half and half or whole milk
• 1/2 cup sugar
• 3 eggs
• 1 vanilla beans, or 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 300°F (150°C). Prepare about 2 to 3 cups of boiling water.
2. Combine ¼ cup sugar and 1 tablespoon water in a saucepan for the caramel. Do not stir—just place it on the stove over high heat. After about 4 to 5 minutes, the sugar mixture will start boiling. Let it continue to boil over high heat until it turns a deep amber color. Gently swirl the pan as needed to even it out. The whole process will take about 8 to 10 minutes.
3. Immediately pour the caramel evenly into four 7-oz (200 ml) ramekins. As you pour, swirl each ramekin right away to spread the caramel evenly. You need to work quickly; otherwise, the caramel will harden.
   Pour, swirl. Pour, swirl. Set the ramekins aside.
4. Into another saucepan, pour the half-and-half and ½ cup sugar. Stir, then place it on the stove over medium heat. The goal is to gently warm the half-and-half and completely dissolve the sugar. Make sure the mixture does not boil—it should be hot and steamy. Stir occasionally as needed, then set aside.
5. Crack the eggs into a medium-sized mixing bowl. Slice the vanilla bean lengthwise and scrape out the seeds. Add them to the eggs and gently whisk to combine, being careful not to create too much foam.
6. Slowly pour the still-warm half-and-half mixture into the eggs while whisking continuously. Then strain the custard mixture through a fine-mesh strainer to ensure there are no clumps.
7. Pour the custard evenly into the prepared ramekins. Cover each ramekin with aluminum foil and place them in a 9×13-inch baking dish. Carefully pour the boiling water into the baking dish until it reaches about ⅓ to ½ way up the sides of the ramekins. Place the dish into the preheated oven and bake for 40 minutes.
8. Remove from the oven and carefully take the ramekins out of the baking dish. Let them cool on the kitchen counter for 30 minutes to 1 hour, then refrigerate for at least 3 hours or overnight.
9. When you’re ready to serve, place a ramekin in a shallow dish filled with boiling water so the caramel can melt slightly and release easily. Run a butter knife or thin knife around the edge, then invert onto a large rimmed serving plate. Enjoy!

• Cook Time: 1 hour

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