Vanilla Bean Crème Caramel Bites

Name: Vanilla Bean Crème Caramel Bites
Prep time: 30 min
Cook time: 35 min
Yield: 12

creme-caramel vanilla dessert french individual-portions elegant make-ahead

Desserts

These individual crème caramel bites feature silky vanilla bean custard topped with glossy caramel in mini portions, creating elegant single-serving desserts perfect for entertaining.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 35

Ingredients

200g1 cup granulated sugar (for caramel)
60ml1/4 cup water
5ml1 tsp fresh lemon juice
480ml2 cups whole milk
240ml1 cup heavy cream
2 pods2 pods vanilla beans
4 large4 large eggs
22 egg yolks
100g1/2 cup granulated sugar (for custard)
1.25ml1/4 tsp salt
5ml1 tsp vanilla extract

Instructions

Preheat oven to 160°C (325°F). Arrange 12 small ramekins or oven-safe espresso cups in large roasting pan.
For caramel, combine 200g1 cup granulated sugar (for caramel), 60ml1/4 cup water, and 5ml1 tsp fresh lemon juice in heavy saucepan. Cook over medium-high heat without stirring until deep amber color, about 8-10 minutes.
Quickly divide caramel among ramekins, tilting to coat bottoms evenly. Work fast as caramel hardens quickly. Let cool.
Split 2 pods2 pods vanilla beans and scrape seeds. In saucepan, combine 480ml2 cups whole milk, 240ml1 cup heavy cream, vanilla seeds and pods. Heat until just beginning to simmer. Remove from heat and steep 15 minutes.
In bowl, whisk 4 large4 large eggs, 22 egg yolks, 100g1/2 cup granulated sugar (for custard), and 1.25ml1/4 tsp salt until well combined but not frothy.
Remove vanilla pods from milk mixture. Gradually whisk warm milk into egg mixture. Stir in 5ml1 tsp vanilla extract.
Strain custard through fine-mesh sieve to remove any lumps.
Divide custard evenly among caramel-lined ramekins, filling about 3/4 full.
Pour hot water into roasting pan to come halfway up sides of ramekins.
Cover entire pan tightly with foil. Bake 30-35 minutes until custards are just set but still jiggle slightly in center.
Remove ramekins from water bath and cool to room temperature. Refrigerate at least 4 hours or overnight.
To serve, run thin knife around edges. Place small plate over ramekin and quickly invert. Caramel will flow over custard.

Ingredients

id: granulated_sugar_caramel metric: 200g imperial: 1 cup name: granulated sugar (for caramel)
id: water metric: 60ml imperial: 1/4 cup name: water
id: lemon_juice metric: 5ml imperial: 1 tsp name: fresh lemon juice
id: whole_milk metric: 480ml imperial: 2 cups name: whole milk
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: vanilla_beans metric: 2 pods imperial: 2 pods name: vanilla beans
id: eggs metric: 4 large imperial: 4 large name: eggs
id: egg_yolks metric: 2 imperial: 2 name: egg yolks
id: granulated_sugar_custard metric: 100g imperial: 1/2 cup name: granulated sugar (for custard)
id: salt metric: 1.25ml imperial: 1/4 tsp name: salt
id: vanilla_extract metric: 5ml imperial: 1 tsp name: vanilla extract

Instructions

Preheat oven to 160°C (325°F). Arrange 12 small ramekins or oven-safe espresso cups in large roasting pan.
For caramel, combine {granulated_sugar_caramel}, {water}, and {lemon_juice} in heavy saucepan. Cook over medium-high heat without stirring until deep amber color, about 8-10 minutes.
Quickly divide caramel among ramekins, tilting to coat bottoms evenly. Work fast as caramel hardens quickly. Let cool.
Split {vanilla_beans} and scrape seeds. In saucepan, combine {whole_milk}, {heavy_cream}, vanilla seeds and pods. Heat until just beginning to simmer. Remove from heat and steep 15 minutes.
In bowl, whisk {eggs}, {egg_yolks}, {granulated_sugar_custard}, and {salt} until well combined but not frothy.
Remove vanilla pods from milk mixture. Gradually whisk warm milk into egg mixture. Stir in {vanilla_extract}.
Strain custard through fine-mesh sieve to remove any lumps.
Divide custard evenly among caramel-lined ramekins, filling about 3/4 full.
Pour hot water into roasting pan to come halfway up sides of ramekins.
Cover entire pan tightly with foil. Bake 30-35 minutes until custards are just set but still jiggle slightly in center.
Remove ramekins from water bath and cool to room temperature. Refrigerate at least 4 hours or overnight.
To serve, run thin knife around edges. Place small plate over ramekin and quickly invert. Caramel will flow over custard.

Tips

Caramel Color: Watch carefully - caramel goes from perfect to burnt quickly. Deep amber gives best flavor without bitterness.

Vanilla Bean Substitute: Use 15ml (1 tbsp) pure vanilla extract total if beans unavailable.

Water Bath: Essential for gentle, even cooking. Make sure foil seal is tight to prevent water from entering custards.

Make-Ahead: Can be made up to 3 days ahead. Best after overnight chilling for caramel to liquefy.

Unmolding Trick: Dip bottom of ramekin in hot water for 10 seconds before inverting for easier release.

Individual Portions: Use mini muffin tins for bite-sized versions, reducing cooking time to 15-20 minutes.

Flavor Variations: Infuse milk with lavender, cardamom, or orange zest for unique twists.

Serving Presentation: Garnish with edible flowers, gold leaf, or fresh berries for elegant presentation.