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“Creme Caramel is one of the loveliest desserts I know of. Light and cool and slightly bitter-sweet (the caramel). The coffee in this version adds another dimension.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 330°F Place six, ½ cup ramekins in baking pan large enough to hold them. Place pan in oven until ramekins are hot, about 10 minutes.
  2. Bring 1 cup sugar and ¼ cup water to boil in small pan, stirring, until sugar dissolves. Continue boiling, without stirring, until golden-brown, swirling occasionally, about 6 minutes. Immediately pour into ramekins, distributing evenly. Quickly rotate ramekins to coat sides (wear oven gloves as ramekins will be HOT!). Cool.
  3. Bring milk to boil in small saucepan. Remove from heat. Stir in coffee granules.
  4. Whisk eggs, yolks and 1/3 cup sugar to blend in large bowl. Gradually whisk in hot milk. Stir in rum. Divide among ramekins.
  5. Pour enough hot water into baking pan to come halfway up the sides of ramekins. Bake until edges are set, about 1 ¼ hours. Remove from water and refrigerate about 6 hours.
  6. Run a sharp knife around edges of cooled custards to loosen. Invert onto plates and serve.

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