Krem Karamel Tarifi
Krem Karamel Tarifi is a medium Turkish recipe that serves 6. 250 calories per serving. Recipe by Sadık Kılıç on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $2.40 total, $0.40 per serving
Ingredients
- 100 g Granulated Sugar (for caramel)
- 50 ml Water (for caramel)
- 1 tsp Lemon Juice (prevents caramel crystallisation)
- 500 ml Whole Milk (full‑fat for richer custard)
- 3 large Eggs (room temperature)
- 100 g Granulated Sugar (for custard sweetening)
- 1 piece Vanilla Bean (split lengthwise; seeds scraped)
Instructions
Make the Caramel
Combine the 100 g sugar and 50 ml water in a saucepan, spread evenly, and place over medium heat. Cook without stirring until the mixture turns a deep amber color, then quickly stir in 1 tsp lemon juice and remove from heat.
Time: PT5M
Warm the Milk
In a separate saucepan, heat the 500 ml milk over medium‑low heat until it is just warm to the touch (do not let it boil).
Time: PT3M
Beat Eggs and Sugar
While the milk is heating, crack the 3 eggs into a mixing bowl, add 100 g sugar, and whisk until the mixture becomes pale and slightly thick.
Time: PT2M
Temper the Egg Mixture
Gradually pour the warm milk into the egg‑sugar mixture while whisking continuously. Continue until fully incorporated and the custard is smooth.
Time: PT3M
Strain the Custard
Pass the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Time: PT2M
Fill Ramekins
Divide the caramel evenly among six ramekins, then gently pour the strained custard over the caramel, filling each ramekin about three‑quarters full.
Time: PT2M
Prepare the Water Bath
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Time: PT2M
Bake the Custard
Preheat the oven to 150°C (300°F). Bake the water‑bath set‑up for 40 minutes, or until the custard is set around the edges but still slightly wobbly in the centre.
Time: PT40M
Temperature: 150°C
Cool and Unmold
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours. To serve, run a thin knife around the edge and invert onto a plate.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs, Milk
Ingredient Substitutions
- Instead of Granulated Sugar: Caster sugar
- Instead of Lemon Juice: white vinegar (1/2 tsp)
- Instead of Whole Milk: 2% milk, plant‑based milk (unsweetened)
- Instead of Eggs: egg yolks only (3 yolks)
- Instead of Granulated Sugar: Caster sugar
- Instead of Vanilla Bean: 1 tsp vanilla extract
Equipment Needed
- Saucepan
- Whisk
- Mixing Bowl
- Fine Mesh Sieve
- Ramekins
- Baking Dish
- Oven
Critical Steps — Do Not Skip
- Achieving the correct amber colour for the caramel without burning.
- Tempering the warm milk into the egg mixture to avoid curdling.
- Maintaining a gentle water‑bath temperature during baking.
Chef Tips from the Video
- Use a real vanilla bean for the most aromatic custard; split and scrape the seeds into the milk.
- For an extra glossy finish, brush a thin layer of melted butter on the ramekin before adding caramel.
- If you lack ramekins, use small glass jars that can withstand oven temperatures.
Troubleshooting
Caramel turns too dark or bitter.
Remove the pan from heat immediately once the amber colour appears; add a few drops of lemon juice to stop cooking.
Custard cracks or has a grainy texture.
Ensure the milk is only warm, not boiling, and strain the mixture well before baking. Bake in a gentle water bath and avoid over‑cooking.
Caramel sticks to the ramekin and won’t release.
Let the custard cool completely in the refrigerator before unmolding; run a thin knife around the edge to loosen.
Storage
Refrigerator: Store covered ramekins in the fridge for up to 4 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Caramel can be made up to 2 days ahead and kept at room temperature in a sealed container.
- The custard mixture can be prepared, strained, and refrigerated for up to 24 h before baking.
- Assemble the ramekins, cover with plastic wrap, and bake when needed.
Frequently Asked Questions
What is the cultural significance and history of Krem Karamel in Turkish cuisine?
Krem Karamel, known locally as "krem karamel" or "karamel pudingi," became popular in Turkey during the mid‑20th century as a home‑cooked version of the classic French crème caramel, adapted with locally available ingredients like vanilla beans and simple caramel.
What are the traditional regional variations of Krem Karamel in Turkish cuisine?
In some Turkish regions the custard is flavored with rose water or orange blossom water instead of vanilla, and occasionally a pinch of ground cinnamon is added on top before serving.
How is Krem Karamel traditionally served in Turkey?
Traditionally the pudding is unmolded onto a shallow plate, allowing the caramel to cascade over the custard, and it is served chilled as a dessert after the main meal or during special gatherings like birthdays.
On what occasions is Krem Karamel commonly prepared in Turkish culture?
Krem Karamel is often prepared for family celebrations, holidays such as Ramadan evenings, and as a sweet finish for dinner parties because it can be made ahead and served chilled.
What authentic ingredients are essential for traditional Turkish Krem Karamel versus acceptable substitutes?
Authentic ingredients include granulated sugar, whole milk, fresh eggs, a vanilla bean, and lemon juice for the caramel. Substitutes can be vanilla extract, 2 % milk, or a splash of white vinegar instead of lemon, though the flavor profile changes slightly.
What other Turkish dishes pair well with Krem Karamel?
Krem Karamel pairs nicely with a light Turkish coffee, fresh fruit compote, or a small serving of baklava for a contrast of textures and flavors.
What are the most common mistakes to avoid when making Krem Karamel at home?
Common errors include over‑cooking the caramel (which makes it bitter), letting the milk boil before tempering (causing curdling), and baking the custard at too high a temperature, which leads to cracks.
Why does this Krem Karamel recipe use a water‑bath baking method instead of direct oven heat?
The water bath provides gentle, even heat that prevents the delicate custard from curdling and ensures a smooth, silky texture, which is essential for a proper crème caramel.
Can I make Krem Karamel ahead of time and how should I store it?
Yes, you can prepare the caramel and custard a day ahead, assemble the ramekins, and refrigerate them. After baking, keep the finished pudding covered in the fridge for up to four days.
What texture and appearance should I look for to know Krem Karamel is done cooking?
The custard should be set around the edges but still have a slight wobble in the centre when the ramekin is gently shaken; the surface will be smooth and glossy.
What does the YouTube channel Sadık Kılıç specialize in?
The YouTube channel Sadık Kılıç focuses on practical Turkish home cooking, offering step‑by‑step tutorials for classic dishes, quick meals, and dessert recipes that can be made with everyday kitchen equipment.
How does the YouTube channel Sadık Kılıç's approach to Turkish dessert cooking differ from other Turkish cooking channels?
Sadık Kılıç emphasizes simplicity and cost‑effectiveness, often showing how to achieve restaurant‑quality results without specialized tools, and he frequently adds personal tips that reflect everyday Turkish household cooking habits.
Last updated: September 6, 2026
