This Light and Creamy Caramel Custard is a delightful twist on the classic crème caramel. With a silky-smooth texture, rich caramel base, and an airy custard body enhanced by whipped meringue, this dessert strikes a perfect balance between indulgent and elegant. Baked in a gentle water bath and chilled to perfection, it’s a showstopper that’s ideal for dinner parties, romantic evenings, or a weekend baking project. Optional black coffee on the side elevates the experience into something truly special.
Preparation Time: 20 minutes
Cook Time: 28 minutes
Chill Time: 2 hours
Total Time: 2 hours 48 minutes
Yield: 4–6 servings
Cuisine: French-inspired / European-style custard
Ingredients
For the Caramel:
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50 g sugar
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40 ml water
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1 tbsp lemon juice
For the Custard Base:
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3 whole eggs
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1 egg yolk
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60 g sugar
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320 ml milk
For the Meringue:
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1 egg white
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35 g sugar
To Finish the Custard:
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30 g cake flour
Optional for Serving:
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Black coffee, for pouring or serving alongside
Step-by-Step Cooking Directions
Prepare the Caramel
In a small saucepan, combine sugar, water, and lemon juice. Place over medium heat and allow the sugar to dissolve and caramelize without stirring. Once it turns golden brown, swirl the pan gently to ensure even coloring.
Immediately pour the hot caramel into the base of your round baking dish (ceramic or glass works best), tilting the dish to coat the bottom evenly. Set aside to cool and harden.
Make the Custard Base
In a medium bowl, whisk together the whole eggs, egg yolk, and sugar until well combined and pale in color. In a separate saucepan, heat the milk until just warm—do not let it boil. Slowly add the warm milk to the egg mixture in a thin stream, whisking constantly to avoid curdling.
Once fully mixed, strain the custard through a fine sieve back into a clean bowl to remove any curdles or bubbles.
Prepare the Meringue
In a separate clean and dry bowl, beat the egg white until soft peaks form. Slowly add the sugar and continue beating until stiff peaks hold. This should take 2–3 minutes with an electric mixer on high speed.
Incorporate the Meringue
Gently fold the meringue into the strained custard base in two additions. Take care not to deflate the volume too much—this step adds a lightness that sets this custard apart from traditional versions.
Add the Flour
Sift the cake flour into the mixture and fold gently until just incorporated. This small addition of flour helps stabilize the texture while keeping the custard delicate and airy.
Bake the Custard
Preheat your oven to 160°C (320°F). Pour the custard mixture over the hardened caramel in your baking dish.
Place the dish into a larger baking pan, and fill the outer pan with hot water until it comes halfway up the sides of your custard dish.
Bake for 28 minutes. The custard should be set around the edges but have a slight jiggle in the center.
Cool and Chill
Remove from the oven and carefully take the dish out of the water bath. Let it cool at room temperature, then transfer to the refrigerator and chill for at least 2 hours.
Serve
To serve, run a thin knife around the edge of the custard and invert it onto a serving plate. The golden caramel will coat the surface in a beautiful glaze. For a sophisticated pairing, pour a little black coffee over the custard or serve it on the side.
Nutritional Information (per serving – based on 6 servings)
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Calories: 210
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Protein: 6g
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Carbohydrates: 27g
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Fat: 8g
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Saturated Fat: 3g
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Sugar: 23g
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Fiber: 0g
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Sodium: 90mg
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Calcium: 10% DV
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Iron: 5% DV
The Origins and Popularity of the Recipe
Caramel custard, or crème caramel, is a beloved dessert with European roots, particularly in France and Spain. Its legacy dates back to early European kitchens where sugar and dairy were combined to create luxurious desserts. Over time, variations emerged, incorporating lighter textures like meringue and flour to balance richness with airiness.
This recipe takes inspiration from traditional crème caramel but incorporates whipped meringue, making it less dense and more cloud-like. The subtle crunch of caramel paired with the soft, spoonable custard makes it a universal favorite. Its visual appeal and elegant taste have made it a staple in restaurants and home kitchens worldwide.
Reasons Why You’ll Love the Recipe
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Elegant and impressive – looks like a restaurant dessert
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Airy texture – thanks to the meringue and minimal flour
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Naturally gluten-light – with just a touch of cake flour
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Perfect for any occasion – date nights, holidays, or self-care baking
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Balanced flavor – not too sweet, not too eggy
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Pairs well with coffee or tea – an excellent after-dinner treat
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Made with pantry staples – simple ingredients, elevated result
Health Benefits
While this dessert is meant to be enjoyed as a treat, it does offer:
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Protein from the eggs
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Calcium from the milk
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Lower fat than cream-based desserts like crème brûlée
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No heavy cream or butter
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Customizable sweetness – use less sugar if desired
And thanks to the meringue base, it’s slightly lighter in calories and easier to digest than denser custards.
Serving Suggestions
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With black coffee – balances the sweetness and intensifies the caramel
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Topped with berries – adds freshness and color
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With whipped cream or a dusting of cocoa powder – for an elegant touch
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As a plated dessert with sauce – try espresso syrup or a citrus reduction
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Served chilled in individual ramekins – for a dinner party presentation
Cooking Tips
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Don’t stir the caramel while it cooks—this causes crystallization
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Use a fine sieve to strain the custard for a silky finish
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Fold gently when incorporating the meringue to preserve airiness
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Bake in a water bath to avoid curdling and ensure even cooking
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Let it chill thoroughly for the best texture and flavor
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Use room-temperature eggs – they mix more smoothly
Variations to Try
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Coconut milk custard – replace some or all of the milk with coconut milk
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Orange zest or cardamom – for aromatic flavor
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Espresso custard – add a shot of espresso to the milk
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Salted caramel – add a pinch of sea salt to the caramel base
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Chocolate caramel – stir in cocoa powder for a mocha twist
Conclusion
This Light and Creamy Caramel Custard with Meringue Base is the kind of dessert that feels luxurious yet is surprisingly simple to make. The combination of golden caramel, soft-set custard, and a light, airy texture from whipped egg whites creates a delightful spoonful every time. Whether you’re treating guests or yourself, this custard is both timeless and modern, rich yet delicate, and always unforgettable.
FAQ
1. Can I make this custard ahead of time?
Yes! It needs at least 2 hours to chill, and you can make it up to 2 days in advance.
2. Can I skip the meringue step?
Yes, but the texture will be denser, closer to traditional crème caramel.
3. What’s the best way to avoid air bubbles in the custard?
Strain the custard before baking and pour it slowly into the caramel base.
4. Can I use plant-based milk?
Yes, almond or oat milk works, though texture and richness will vary.
5. What if I don’t have cake flour?
Use all-purpose flour but sift it to reduce density, or substitute with cornstarch for an ultra-soft texture.
6. Can I use a ramekin instead of a round dish?
Absolutely. Divide the mixture between ramekins and reduce the baking time by 5 minutes.
7. Why is my caramel too hard or bitter?
It was likely overcooked. Remove it from the heat as soon as it turns golden.
8. How do I flip the custard without breaking it?
Run a knife around the edge and place a plate over the dish. Flip quickly and give it a gentle shake.
9. Can I add vanilla to the custard?
Yes! A splash of vanilla extract adds warmth and depth.
10. Can I make this dessert sugar-free?
You can experiment with sugar substitutes like erythritol in the custard, but caramel requires real sugar for proper browning.