# Silky Crème Caramel with No Bubbles

> Crème caramel comes out bubbly and coarse for two reasons: **vigorous whisking** that beats in air, and **high heat** that curdles the eggs. The fix is to stir gently, strain the mixture, and bake in a **water bath at 150°C**.

**French Cuisine · 70 min · 6 servings · 250 kcal per serving**

Crème caramel is a classic chilled dessert whose texture should be perfectly silky. Any bubble or graininess in it means one of two things went wrong — and this recipe prevents both.

## Ingredients

- 0.75 cup — sugar
- 3 tbsp — water
- 3 cups — milk
- 0.5 cup — sugar
- 4 حبة — eggs
- 2 حبة — egg yolks
- 1 tsp — vanilla
- 1 pinch — salt

## Method

1. **The caramel** — Heat the sugar and water over medium heat **without stirring** until it turns deep amber. Stirring crystallises the sugar into hard grains.
2. **Pour the caramel** — Pour it straight into the bases of the ramekins and swirl quickly to coat. Caramel sets in seconds, so speed matters here.
3. **Warm the milk** — Heat the milk with the half cup of sugar until warm and lightly steaming — **not boiling**. Boiling forms a skin and changes the flavour.
4. **Stir gently** — Beat the eggs, yolks, vanilla and salt **gently with a fork**, not an electric whisk, and pour the warm milk over them gradually while stirring slowly.
5. **Strain twice** — Pass the mixture through a fine sieve **twice**. This removes any cooked egg and any air bubbles — and it is the single most important step for a silky texture.
6. **Water bath** — Pour into the ramekins and set them in a deep tray, then add hot water to halfway up their sides. The water spreads the heat evenly and prevents curdling.
7. **Bake and chill** — Bake at **150°C for 45 minutes** until the top is set and the centre wobbles slightly. Chill for **4 hours** before turning out.

## Tips

- Never stir the caramel as it colours — stirring crystallises the sugar.
- Straining twice is the difference between silk and grain.
- The water bath is compulsory — without it the eggs curdle and bubble.
- Four hours of chilling before you flip it — a warm one collapses on the plate.

## FAQ

### Why is my crème caramel full of bubbles?
You used an electric whisk and beat air in, or you skipped straining. Stir gently with a fork and strain the mixture twice through a fine sieve before filling the ramekins.

### Why did my caramel turn grainy?
You stirred it while it was colouring. Sugar recrystallises when disturbed during caramelisation. Leave it completely alone, and swirl the pan gently if you need to even out the colour.

### How do I turn it out without breaking it?
Chill for at least 4 hours, run a thin knife around the edge, and dip the base of the ramekin in hot water for 10 seconds to melt the caramel — then flip in one movement.

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Source: https://hanakoleah.com/en/french-cuisine/smooth-creme-caramel-no-bubbles
Edited by: Marwa Mohamed
Last updated: 2026-09-12