Caramel Custard (Crème Caramel)
Crema de zahăr ars is one of Romania's most beloved classic desserts — a delicate egg and milk custard baked on a bed of golden caramel, spectacularly unmolded onto a plate before serving. Simple in ingredients yet refined in taste and texture, this cream is a staple on Romanian family dessert tables, from Sunday lunches to celebrations. The secret lies in patience: perfect caramel and slow bain-marie baking.
Servings
6
Prep
20 minutes
Cook
70 minutes
Total
90 minutes (plus at least 4 hours chilling)
🥘Ingredients
servings
For the caramel
For the custard
✅Dietary Compatibility
Yield
1 large mold or 6 individual ramekins
📦Storage
Refrigerator
Store in the refrigerator covered with cling film for up to 3 days. The flavor improves on the second day.
Freezer
Freezing is not recommended — the creamy texture degrades upon thawing.
🥗Nutrition Facts
Estimated values per serving (1/6 of recipe), without garnish.
Calories
approx. 280 kcal / serving
Protein
9 g
Fat
8 g
Carbohydrates
43 g
Fiber
0 g
🍷Pairs Well With
💡Variations
Orange caramel custard — add the zest of 1 orange to the custard mixture for a citrus note.
Coffee custard — replace 100 ml of milk with 100 ml cooled espresso for a sophisticated version.
Coconut caramel custard — replace 200 ml of milk with coconut milk and add toasted coconut flakes when serving.
Lighter version — use skimmed milk and a sweetener instead of sugar in the custard (the caramel stays with sugar).