Baking Times

• Creme caramel usually needs 20 to 45 minutes of baking time, depending on the individual recipe, your oven's heat and the size of the mold. Creme caramel baked in 8-ounce ramekins, for example, needs 5 to 10 minutes' less time to bake than a custard baked in a 1-quart mold, which typically needs 30 to 45 minutes. Be careful not to overcook a creme caramel, though, which causes it to become tough. Pay attention to the oven's temperature as well. Preheat the oven to 350 degrees Fahrenheit. Five minutes after placing the custard in the oven, turn down the heat to 325 degrees so the water in the water bath almost simmers. If the water is too hot, the creme caramel will have a grainy texture.

Visual Cues

• Although following specific time guidelines can give you a general idea of how long a creme caramel should bake, use visual cues to determine exactly when to remove the custard from the oven. Insert a toothpick or knife an inch from the edge of the mold. It should come out clean when the custard is done. Move the mold slightly; the center should tremble, but it shouldn't jiggle or look wavy.

Finishing Touches

• Creme caramel is commonly served as a cold dessert. To serve it this way, refrigerate the baked custard for several hours. Then run a knife around the edge of the custard and invert it onto a plate. To serve the custard warm, set the mold in a basin of ice water for 10 minutes to cool it slightly before releasing it from the mold. Add 3 tablespoons of water to the bottom of the mold and simmer it to release the remaining caramel. Pour this simple sauce around the serving plate.

Variations

• Creme caramel is usually flavored with vanilla bean or extract, but no law says that you have to adhere to vanilla. Instead, try flavoring the milk with coffee or even orange extract. To make Creme Sainte-Anne au Caramel, sprinkle crushed macaroon cookies over the caramel before you add the custard. When making the caramel syrup, don't stir it at first, but allow the sugar to completely dissolve in the pan. Then, stir and cook it just until it becomes a dark amber color. Too little cooking time results in a diluted mild flavor, while too much heat causes the sauce to darken and become bitter.