19 Decadent Crème Caramel Recipes for Special Occasions

There’s something undeniably magical about crème caramel—the way its silky custard melts into that golden pool of caramel is pure dessert perfection. Whether you’re hosting a holiday dinner, celebrating a milestone, or just treating yourself, these 19 decadent recipes are here to elevate your special occasions. From classic elegance to creative twists, get ready to swoon over every luscious bite. Let’s dive in!

Classic Vanilla Crème Caramel

Silky smooth and luxuriously creamy, this timeless dessert is a showstopper with minimal effort — just patience and a little love.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 cup heavy cream
• 1 vanilla bean, split lengthwise (or 2 tsp pure vanilla extract)
• 4 large eggs
• 1/2 cup granulated sugar
• Pinch of salt

Instructions

1. Caramelize the sugar: In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly. Let harden.
2. Infuse the milk: In a saucepan, heat milk, cream, and scraped vanilla bean seeds (or extract) over medium until steaming (do not boil). Remove from heat; let steep 15 minutes.
3. Prepare custard: Whisk eggs, 1/2 cup sugar, and salt in a bowl. Slowly whisk in warm milk mixture until smooth. Strain through a fine-mesh sieve into the caramel-coated dish.
4. Bake: Place dish in a roasting pan; add hot water until halfway up the sides. Bake at 325°F for 50–55 minutes until set but slightly jiggly in the center. Cool 1 hour, then chill 4+ hours.
5. Serve: Run a knife around the edges, invert onto a plate, and let caramel sauce cascade over the custard.

The magic? That glossy caramel shell cracks open to reveal a custard so velvety, it melts on the tongue.

Tip: For clean slices, dip your knife in hot water before cutting each portion.

Chocolate Infused Crème Caramel

This Chocolate Infused Crème Caramel is a dreamy twist on the classic dessert, with deep cocoa notes that melt into the silky custard—perfect for impressing guests or treating yourself.

• ½ cup granulated sugar
• 2 tbsp water
• 1 ¾ cups whole milk
• ½ cup heavy cream
• ¼ cup unsweetened cocoa powder
• 3 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt

1. Preheat oven to 325°F. Place four 6-oz ramekins in a deep baking dish.
2. In a small saucepan, combine ½ cup sugar and 2 tbsp water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately divide caramel among ramekins, tilting to coat bottoms.
3. In another saucepan, warm 1 ¾ cups milk, ½ cup cream, and ¼ cup cocoa powder over medium heat, whisking until smooth. Remove from heat.
4. In a bowl, whisk eggs, 1 tsp vanilla, and ¼ tsp salt. Slowly whisk in warm milk mixture. Strain through a fine-mesh sieve into ramekins.
5. Pour hot water into the baking dish to reach halfway up ramekins. Bake 35–40 minutes until set but slightly jiggly in the center. Cool, then chill 4 hours or overnight.
6. To serve, run a knife around edges and invert onto plates.

The cocoa powder adds a subtle bitterness that balances the caramel’s sweetness, while the custard stays luxuriously smooth. Tip: For clean unmolding, dip ramekins in hot water for 10 seconds first.

Coconut Milk Crème Caramel

Silky, tropical, and just sweet enough, this twist on classic crème caramel swaps dairy for rich coconut milk—perfect for impressing guests or treating yourself.

Ingredients:

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

Instructions:

1. Preheat oven to 325°F. Place four 6-oz ramekins in a deep baking dish.
2. In a small saucepan, melt 3/4 cup sugar over medium heat, swirling occasionally (don’t stir!) until deep amber, 8–10 minutes. Immediately divide caramel among ramekins, tilting to coat bottoms.
3. Whisk together coconut milk, whole milk, eggs, 1 tsp vanilla, and pinch of salt until smooth. Strain through a fine-mesh sieve into ramekins.
4. Pour hot water into the baking dish until halfway up ramekins. Bake 40–45 minutes until set but slightly jiggly in the center. Cool 30 minutes, then chill 4 hours.
5. To serve, run a knife around edges and invert onto plates.

The coconut milk adds a subtle floral note and velvety texture that makes this dessert feel luxe yet light. Tip: For clean slices, dip your knife in hot water before cutting.

Espresso Flavored Crème Caramel

This silky espresso-infused crème caramel is a coffee lover’s dream—rich, smooth, and just sweet enough with a hint of bitter depth.

Ingredients

• 3/4 cup granulated sugar (divided into 1/2 cup + 1/4 cup)
• 2 tbsp water
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tbsp finely ground espresso beans
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F. Place four 6-oz ramekins in a deep baking dish.
2. Make the caramel: In a small saucepan, combine 1/2 cup sugar and 2 tbsp water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately divide caramel among ramekins, tilting to coat bottoms.
3. Heat milk, cream, and espresso beans in a saucepan until steaming (do not boil). Remove from heat, cover, and steep for 15 minutes. Strain through a fine-mesh sieve.
4. Whisk eggs, remaining 1/4 cup sugar, vanilla, and salt in a bowl. Slowly whisk in warm espresso-milk mixture. Strain custard into ramekins.
5. Pour hot water into the baking dish to reach halfway up ramekins. Bake 35–40 minutes until set but slightly jiggly in the center. Cool, then chill 4 hours or overnight.
6. To serve, run a knife around edges and invert onto plates.

The espresso cuts through the sweetness beautifully, while the velvety custard melts into the glossy caramel—a showstopper for dinner parties or a solo indulgence.

Tip: For clean unmolding, dip ramekins in hot water for 10 seconds before inverting.

Orange Zest Crème Caramel

This silky, citrus-kissed custard is a sunny twist on the classic—perfect for impressing guests or treating yourself to something special.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 tbsp finely grated orange zest (from 1 large orange)
• 3 large eggs
• 2 large egg yolks
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Caramelize the sugar: In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden.
2. Infuse the milk: In another saucepan, warm milk and orange zest over medium heat until steaming (do not boil). Remove from heat; let steep 15 minutes.
3. Make the custard: Whisk eggs, egg yolks, 1/2 cup sugar, vanilla, and salt in a bowl. Slowly whisk in warm milk (strained to remove zest). Divide mixture among ramekins.
4. Bake: Place ramekins in a baking dish; add hot water halfway up the sides. Bake at 325°F for 40–45 minutes until set but slightly jiggly in the center. Cool, then chill 4 hours.
5. Serve: Run a knife around edges; invert onto plates. The orange zest lends a bright, floral note to the rich caramel—elegant yet comforting.

Tip: For cleaner slices, dip ramekins in hot water for 10 seconds before inverting.

Pumpkin Spice Crème Caramel

Silky caramel meets cozy pumpkin spice in this elegant yet fuss-free dessert—your fall gatherings just got a major upgrade.

Ingredients

• 3/4 cup granulated sugar (for caramel)
• 1/4 cup water
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup pumpkin puree
• 4 large eggs
• 1/2 cup granulated sugar (for custard)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

1. Make the caramel: Combine 3/4 cup sugar and 1/4 cup water in a saucepan. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden.
2. Prep custard: Whisk milk, heavy cream, pumpkin puree, eggs, 1/2 cup sugar, vanilla extract, pumpkin pie spice, and salt until smooth. Strain through a fine-mesh sieve into a pitcher.
3. Bake: Divide custard over caramel in ramekins. Place them in a baking dish, add hot water halfway up the sides, and bake at 325°F for 40–45 minutes until set but slightly jiggly in the center. Cool 1 hour, then chill 4+ hours.
4. Serve: Run a knife around each ramekin, invert onto plates, and let caramel drizzle over the top.

The magic here? The caramel layer flips into a glossy sauce that soaks into the spiced pumpkin custard—every bite is a perfect balance of sweet and earthy.

Tip: For extra-smooth custard, skim foam off the strained mixture before baking.

Matcha Green Tea Crème Caramel

This elegant dessert combines the earthy depth of matcha with the silky-smooth texture of classic crème caramel—a showstopper that’s simpler to make than it looks!

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 tbsp high-quality matcha powder
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prep the caramel: In a small saucepan, combine 3/4 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden.
2. Infuse the milk: Warm 2 cups milk in a saucepan over medium heat until steaming (don’t boil). Whisk in 1 tbsp matcha until fully dissolved. Remove from heat.
3. Make the custard: In a bowl, whisk eggs, 1 tsp vanilla, and a pinch of salt. Slowly whisk in the matcha milk until smooth. Strain through a fine-mesh sieve into the ramekins.
4. Bake: Place ramekins in a deep baking dish. Fill the dish with hot water halfway up the sides. Bake at 325°F for 40–45 minutes until set but slightly jiggly in the center. Chill 4 hours or overnight.
5. Serve: Run a knife around the edges, invert onto plates, and watch the matcha-infused custard slide out with its glossy caramel cloak.

The vibrant green hue and bittersweet caramel contrast make this dessert as stunning as it is flavorful—perfect for impressing guests without fuss.

Tip: For extra-clean slices, dip your knife in hot water before cutting each portion.

Lavender Honey Crème Caramel

This dreamy dessert combines floral lavender and sweet honey in a silky custard that’s as elegant as it is easy—perfect for impressing guests without the stress.

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp dried culinary lavender
• 1/4 cup honey
• 3 large eggs
• 2 large egg yolks
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Caramelize the sugar: In a small saucepan, combine 3/4 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden.
2. Infuse the milk: In a clean saucepan, warm 2 cups whole milk, 1/2 cup heavy cream, and 1 tbsp lavender over medium heat until steaming (do not boil). Remove from heat, cover, and steep 15 minutes. Strain, discarding lavender.
3. Make the custard: Whisk together 3 eggs, 2 egg yolks, 1/4 cup honey, 1/2 tsp vanilla, and a pinch of salt. Slowly whisk in the warm milk mixture until smooth. Strain again into a pitcher.
4. Bake: Divide custard among ramekins. Place them in a baking dish, add hot water to reach halfway up the sides, and bake at 325°F for 35–40 minutes until set but slightly jiggly in the center. Cool, then chill 4 hours.
5. Serve: Run a knife around each ramekin, invert onto plates, and let the caramel drizzle over.

The lavender’s subtle perfume and honey’s richness elevate this classic—each bite is a balance of creamy, floral, and caramelized depth.

Tip: For clean unmolding, dip ramekins in hot water for 10 seconds before inverting.

Cardamom Scented Crème Caramel

This elegant dessert combines the creamy richness of classic crème caramel with the warm, floral notes of cardamom—a subtle twist that makes it unforgettable.

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• Pinch of salt

Instructions:

1. Preheat oven to 325°F. Place six 6-oz ramekins in a deep baking dish.
2. Make the caramel: In a small saucepan, combine 3/4 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately divide caramel among ramekins, tilting to coat the bottoms.
3. Prepare the custard: Warm milk in a saucepan over medium heat until just steaming. In a bowl, whisk eggs, 1/2 cup sugar, vanilla, cardamom, and salt until smooth. Slowly whisk in the warm milk.
4. Strain and bake: Strain the custard into the ramekins. Pour hot water into the baking dish to reach halfway up the ramekins. Bake for 35–40 minutes until set but slightly jiggly in the center. Cool, then chill for 4 hours.
5. Serve: Run a knife around the edges and invert onto plates.

The cardamom’s gentle spice lingers in every silky bite, elevating this dessert from comforting to captivating.

Tip: For clean unmolding, dip ramekins in hot water for 10 seconds before inverting.

Rum Raisin Crème Caramel

This boozy twist on classic crème caramel is luxuriously smooth, with plump rum-soaked raisins adding a grown-up sweetness to every bite.

Ingredients

• 1/2 cup raisins
• 1/4 cup dark rum
• 3/4 cup granulated sugar, divided
• 2 tbsp water
• 2 cups whole milk
• 1 tsp vanilla extract
• 3 large eggs
• 2 large egg yolks

Instructions

1. Soak raisins in dark rum for 30 minutes. Drain, reserving 1 tbsp rum.
2. Preheat oven to 325°F. Heat 1/2 cup sugar and water in a saucepan over medium heat, swirling occasionally (don’t stir!) until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat bottoms.
3. Warm milk with vanilla and remaining 1/4 cup sugar until steaming. Whisk eggs, yolks, and reserved 1 tbsp rum in a bowl. Slowly whisk in warm milk mixture.
4. Divide raisins among ramekins, then strain custard over top. Place ramekins in a baking dish, add hot water halfway up sides, and bake 35–40 minutes until just set with a slight jiggle.
5. Chill 4+ hours. To serve, run a knife around edges and invert onto plates.

The rum-kissed caramel forms a glossy sauce that cascades over the creamy custard—each spoonful is like a dessert cocktail in disguise.

Tip: For cleaner unmolding, dip ramekin bottoms in hot water for 10 seconds before inverting.

Salted Caramel Crème Caramel

This dreamy dessert combines silky custard with a rich salted caramel sauce—every spoonful is pure indulgence.

Ingredients:

• 1 cup granulated sugar, divided
• 3 tbsp water
• 1/2 tsp flaky sea salt
• 2 cups whole milk
• 4 large eggs
• 1 tsp vanilla extract

Instructions:

1. Caramel layer: In a small saucepan, combine 3/4 cup sugar and 3 tbsp water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Sprinkle evenly with 1/2 tsp sea salt.
2. Custard: Heat 2 cups whole milk and remaining 1/4 cup sugar in a saucepan until steaming (don’t boil). Whisk 4 eggs and 1 tsp vanilla in a bowl, then slowly whisk in the warm milk. Strain through a fine-mesh sieve into the ramekins.
3. Bake: Place ramekins in a baking dish, fill with hot water halfway up the sides, and bake at 325°F for 40–45 minutes until set but slightly jiggly in the center. Chill for 4 hours or overnight.
4. Serve: Run a knife around the edges, invert onto plates, and let the caramel drizzle over the custard.

The magic here? The caramel forms its own sauce as it mingles with the custard—no extra steps required!

Tip: For clean unmolding, dip ramekins in hot water for 10 seconds before inverting.

Berry Compote Topped Crème Caramel

This dreamy twist on classic crème caramel swaps the usual caramel drizzle for a vibrant, tangy berry compote—perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup granulated sugar (divided)
• 4 large eggs
• 2 cups whole milk
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup mixed berries (fresh or frozen)
• 1 tbsp lemon juice

Instructions:

1. Prep the caramel: Preheat oven to 325°F. Heat ½ cup sugar in a small saucepan over medium heat, swirling occasionally (don’t stir!), until melted and amber-colored, about 5–7 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Set aside.
2. Make the custard: Whisk eggs, remaining ½ cup sugar, milk, vanilla, and salt until smooth. Strain through a fine-mesh sieve into a pitcher, then divide evenly among ramekins.
3. Bake: Place ramekins in a baking dish, fill dish with hot water halfway up ramekin sides, and bake for 40–45 minutes until set but slightly jiggly in the center. Cool to room temp, then chill 4 hours.
4. Berry compote: Simmer berries, lemon juice, and 1 tbsp water in a small saucepan over medium heat, crushing gently, until thickened (8–10 minutes). Cool slightly.
5. Serve: Run a knife around each ramekin, invert onto plates, and top with warm compote.

The contrast between the silky custard and bright, jammy berries makes every bite feel like a little celebration.

Tip: For cleaner unmolding, dip ramekins in hot water for 10 seconds before inverting.

Almond Milk Crème Caramel

This dreamy dairy-free twist on classic crème caramel swaps in almond milk for a subtly nutty, velvety dessert that’s just as luxurious as the original.

Ingredients:

• 3/4 cup granulated sugar (for caramel)
• 2 tbsp water
• 2 cups unsweetened almond milk
• 1/2 cup granulated sugar (for custard)
• 3 large eggs
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions:

1. Make the caramel: Combine 3/4 cup sugar and 2 tbsp water in a small saucepan over medium heat. Cook without stirring for 8–10 minutes, swirling occasionally, until deep amber. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden 10 minutes.
2. Prep the custard: Whisk together almond milk, 1/2 cup sugar, eggs, vanilla extract, and salt until smooth. Strain through a fine-mesh sieve into a pitcher.
3. Bake: Divide custard evenly over caramel in ramekins. Place them in a baking dish, fill dish with hot water halfway up ramekins, and bake at 325°F for 40–45 minutes until set but slightly jiggly in the center.
4. Chill: Cool to room temperature, then refrigerate for 4+ hours (or overnight). To serve, run a knife around edges and invert onto plates.

The caramel seeps into the custard as it chills, creating a glossy sauce that contrasts beautifully with the silky almond-infused base.

Tip: For clean unmolding, dip ramekins in hot water for 10 seconds before inverting.

Gingerbread Spiced Crème Caramel

This twist on classic crème caramel wraps warm gingerbread spices into a silky custard, topped with a glossy caramel that’s just bitter enough to balance the sweetness.

Ingredients

• 3/4 cup granulated sugar (for caramel)
• 2 tbsp water
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs + 2 yolks
• 1/3 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• Pinch of salt

Instructions

1. Make the caramel: Combine 3/4 cup granulated sugar and 2 tbsp water in a small saucepan. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden 10 minutes.
2. Prep custard: Whisk together whole milk, heavy cream, eggs, yolks, 1/3 cup brown sugar, 1 tsp vanilla, 1 tsp ginger, 1/2 tsp cinnamon, 1/4 tsp cloves, and a pinch of salt until smooth. Strain through a fine-mesh sieve into a pitcher.
3. Bake: Divide custard into ramekins. Place them in a baking dish, add hot water to reach halfway up the sides, and bake at 325°F for 35–40 minutes until set but slightly jiggly in the center. Cool 1 hour, then chill 4+ hours.
4. Serve: Run a knife around each ramekin, invert onto plates, and tap to release.

The caramel seeps into the spiced custard as it chills, creating a cozy molasses-like depth without being overly sweet.

Tip: For clean edges, dip ramekins in hot water for 10 seconds before inverting.

Rosewater Crème Caramel

This delicate dessert blends creamy custard with the floral whisper of rosewater—a dreamy twist on the classic crème caramel.

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 1/2 tsp rosewater
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Caramelize the sugar: In a small saucepan, combine 3/4 cup sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let cool.
2. Prep the custard: Heat milk in a saucepan until steaming (do not boil). In a bowl, whisk eggs, 1/2 cup sugar, rosewater, vanilla, and salt until smooth. Slowly whisk in the hot milk.
3. Bake: Strain the custard into the ramekins. Place them in a baking dish, fill the dish with hot water halfway up the sides, and bake at 325°F for 40–45 minutes until set but slightly jiggly in the center. Cool, then chill for 4 hours.
4. Serve: Run a knife around the edges, invert onto plates, and let the caramel drizzle over.

The rosewater adds a subtle perfume that makes this dessert feel elegantly exotic—yet it’s just as comforting as the original.

Tip: For extra flair, garnish with edible rose petals or a sprinkle of crushed pistachios.

Tiramisu Inspired Crème Caramel

This dreamy dessert combines the silky richness of crème caramel with the coffee-kissed charm of tiramisu—no baking required!

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1 cup whole milk
• 4 large eggs
• 1/4 cup strong brewed coffee, cooled
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 tbsp cocoa powder (for dusting)

Instructions:

1. Make the caramel: In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom. Let harden 15 minutes.
2. Whisk together heavy cream, whole milk, eggs, 1/4 cup coffee, 1 tsp vanilla, and 1/4 tsp salt until smooth. Strain through a fine-mesh sieve over the caramel layer.
3. Cover dish with foil and place in a large roasting pan. Fill pan with hot water halfway up the sides of the dish. Bake at 325°F for 50–55 minutes until set but slightly jiggly in the center. Cool to room temperature, then chill 4 hours or overnight.
4. To serve, run a knife around the edges, invert onto a plate, and dust with 1 tbsp cocoa powder.

The magic? The coffee-infused custard melts into the caramel for a bittersweet twist on the classic—like tiramisu in pudding form!

Tip: For clean slices, dip your knife in hot water before cutting.

Pistachio Crusted Crème Caramel

This elegant twist on classic crème caramel swaps the usual caramel drizzle for a crunchy pistachio crust, adding nutty depth to every silky bite.

Ingredients:

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1 cup whole milk
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup shelled pistachios, finely chopped
• 2 tbsp turbinado sugar (for crust)

Instructions:

1. Preheat oven to 325°F. Place six 6-oz ramekins in a deep baking dish.
2. Make caramel: In a saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat without stirring until amber (8–10 minutes). Immediately divide among ramekins, swirling to coat bottoms.
3. Whisk custard: In a bowl, whisk eggs, then slowly blend in heavy cream, whole milk, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Strain mixture over caramel in ramekins.
4. Bake: Pour hot water into baking dish to reach halfway up ramekins. Bake 35–40 minutes until set but slightly jiggly in centers. Cool completely, then chill 4 hours.
5. Add crust: Mix 1/2 cup chopped pistachios and 2 tbsp turbinado sugar. Invert chilled custards onto plates, pressing pistachio mixture onto the caramel tops to form a crust.

The pistachio crust transforms this dessert into a textural masterpiece—crispy, nutty, and just sweet enough to balance the creamy vanilla custard underneath.

Tip: For clean unmolding, run a thin knife around each ramekin and dip the bottom in warm water for 10 seconds before inverting.

Chai Latte Crème Caramel

This spiced twist on classic crème caramel blends the cozy warmth of chai with silky custard—perfect for impressing guests or treating yourself.

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 2 chai tea bags (or 2 tbsp loose chai tea)
• 4 large eggs
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch of salt

Instructions:

1. Caramelize the sugar: In a small saucepan, combine 3/4 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into four 6-oz ramekins, tilting to coat the bottoms. Let harden.
2. Infuse the milk: Heat 2 cups whole milk in a saucepan until steaming. Remove from heat, add chai tea bags, and steep for 5 minutes. Squeeze and discard tea bags.
3. Make the custard: Whisk together eggs, 1/4 cup brown sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp cardamom, and salt. Slowly whisk in the chai milk.
4. Bake: Strain custard into ramekins. Place them in a baking dish, fill with hot water halfway up the sides, and bake at 325°F for 35–40 minutes until set but slightly jiggly in the center. Cool, then chill for 4 hours.
5. Serve: Run a knife around each ramekin, invert onto plates, and let the caramel drizzle over.

The chai spices peek through the caramel’s richness, while the custard stays luxuriously smooth—no cracks! Tip: For cleaner unmolding, dip ramekins in warm water for 10 seconds before inverting.

Bourbon Vanilla Crème Caramel

Silky, rich, and just boozy enough, this twist on classic crème caramel gets depth from bourbon and fragrant vanilla bean.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk
• 1 cup heavy cream
• 1 vanilla bean, split lengthwise (or 1 tbsp pure vanilla extract)
• 4 large eggs
• 1/4 cup bourbon
• 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 325°F. Place six 6-oz ramekins in a deep baking dish.
2. Make the caramel: In a saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, swirling occasionally (don’t stir!), until deep amber, 8–10 minutes. Immediately divide caramel among ramekins, tilting to coat bottoms.
3. Heat 2 cups whole milk, 1 cup heavy cream, and scraped vanilla bean seeds (or extract) in a saucepan until steaming. Remove from heat; let steep 10 minutes.
4. Whisk 4 large eggs, 1/4 cup bourbon, and 1/4 tsp fine sea salt in a bowl. Slowly whisk in warm milk mixture. Strain through a fine-mesh sieve into a pitcher.
5. Divide custard over caramel. Fill baking dish with hot water halfway up ramekins. Bake 35–40 minutes until set but slightly jiggly in centers. Cool, then chill 4 hours.
6. To serve, run a knife around edges and invert onto plates.

The bourbon adds a warm, oaky note that balances the caramel’s sweetness, while the vanilla bean speckles each bite with floral aroma.

Tip: For cleaner unmolding, dip ramekins briefly in hot water before inverting.

Conclusion

With 19 luscious crème caramel recipes, this roundup has something for every special occasion! Whether you’re a classic lover or an adventurous baker, these decadent desserts are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the sweetness—pin this article to your dessert board for later. Happy baking!