Delicious Light Crème Caramel Recipe | Cook for Your Life
creme caramel

Deliciously Light Creme Caramel

Rated 4 out of 5
4 out of 5 stars (based on 20 reviews)

Clock Icon for Prep Time 31 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This deliciously light creme caramel is basically an egg custard that’s super easy to make, and one of the most comforting dessert to eat. It’s easy to digest and gentle to the alimentary tract, if...


  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 4 large eggs
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 cups whole milk
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Nutrition Facts


130 cals


6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g


13 g


13 g


0 g


7 g


83 mg


  1. Preheat oven to 350F.
  2. Lightly grease 6 x 4 ounce ramekins or custard cups. Set them into a 2 inch deep baking dish large enough to hold the ramekins comfortably side by side. Set aside. Boil a kettle of water. Set aside
  3. Make the caramel: Over a medium high flame, in a small heavy, non-reactive pan, dissolve the sugar in the water and bring to a boil. Stir occasionally until the sugar dissolves. Boil without stirring until an amber caramel forms, about 5 to 7 minutes. It shouldn't be too dark. Using a metal spoon pour about 2 teaspoons of the caramel into each ramekin, swirling to coat the bottom. It will harden instantly. Repeat until the bottom of all ramekins are covered with caramel. Place the ramekins in the baking dish and set aside.
  4. In a quart measuring jug, whisk together the eggs, lemon zest and nutmeg, gradually adding the milk until all is well combined and has the consistency of heavy cream. You should have 24 fluid ounces. Divide the egg mixture evenly between the prepared ramekins in the baking dish.
  5. Take the reserved kettleful of hot water. Carefully pour the hot water into the baking dish so that it comes roughly halfway up the sides of the ramekins. Put the whole thing onto a middle shelf of the oven. Bake for 20 minutes or until a toothpick comes out clean. Remove the ramekins from the hot water. Set aside to cool to room temperature then chill until ready to eat.
  6. To serve: either eat straight out of the ramekins, or turn the custard out. To do this, run a thin sharp knife round the top edges of the custard. Place a small plate or bowl over the ramekin and quickly turn the whole thing over so that the ramekin is upside down on the plate. Give  a sharp shake to dislodge the custard. Carefully remove the ramekin to reveal a pale creme caramel, with its brown top and a light syrup. Eat!

Chef Tips

To add more calories, make this with 1 cup of milk and 1 cup of heavy cream.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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