There’s something incredibly comforting about desserts served in a cup—warm, personal, and always inviting. Today, we’re baking a caramel custard right inside a cup. It’s smooth, rich, and topped with golden, homemade caramel that melts beautifully.

Best of all? It's surprisingly easy to make at home, even without fancy tools. If we’ve never tried it before, now’s the perfect time. Let’s dive into this delicious project together, step by step!

What Are We Making?

We’re making baked caramel custard in a cup, often known as a mini crème caramel. It starts with a layer of golden caramel poured into the bottom of each cup, followed by a creamy egg-milk mixture. After baking and chilling, we flip the cup to reveal a glossy, golden topping that’s both beautiful and tasty. It’s the kind of dessert that brings joy from the very first spoonful.

Ingredients (Serves 4)

Caramel layer:

- White sugar – ½ cup (100g)

- Water – 2 tablespoons (30ml), hot

Custard base:

- Whole milk – 1¾ cups (420ml)

- Eggs – 3 large

- Sugar – ¼ cup (50g)

- Vanilla extract – 1 teaspoon

Other tools:

- 4 ramekins or ceramic cups

- Deep baking pan

- Kettle (for hot water)

- Oven

Step 1: Make the Caramel

1. Add ½ cup sugar into a small saucepan.

2. Heat it over low to medium heat, without stirring, until it starts to melt.

3. Once the sugar begins turning golden, gently swirl the pan to melt evenly.

4. When it becomes a deep amber color, remove from heat. Carefully add 2 tablespoons hot water—stand back as it will bubble.

5. Stir until smooth, then immediately divide the caramel among 4 ramekins. Tilt each cup slightly to spread the caramel on the bottom. Let it cool and harden while preparing the custard.

Step 2: Make the Custard Mixture

1. Gently heat 1¾ cups milk in a pot until warm but not boiling.

2. In a mixing bowl, whisk 3 eggs with ¼ cup sugar until smooth.

3. Slowly pour the warm milk into the egg mixture while stirring continuously.

4. Stir in 1 teaspoon vanilla extract and mix well.

5. For extra smoothness, pour the mixture through a fine strainer to remove bubbles or clumps.

Step 3: Fill and Bake

1. Pour the custard mixture into each ramekin on top of the caramel. Fill up to about ¾ full.

2. Place the ramekins into a deep baking tray.

3. Pour hot water into the tray until it reaches halfway up the sides of the cups.

4. Carefully transfer to a preheated oven at 300°F (150°C).

5. Bake for 40–45 minutes, or until the custard is set but still slightly wobbly in the center.

6. Remove from the water bath and let them cool at room temperature.

7. Chill in the fridge for at least 3 hours, or overnight for best texture.

Step 4: Serve the Magic

1. Gently slide a small spoon or spatula around the edge of each ramekin.

2. Place a plate over the top and flip the cup upside down.

3. Gently lift the cup—the custard will release, and the caramel will flow over the top like a golden glaze.

4. Serve immediately. Every spoonful is smooth, rich, and gently sweet with that deep caramel flavor.

Tips for Better Baking

- Swirling the caramel helps avoid burning; don’t stir too much.

- If using vanilla bean instead of extract, scrape it into the milk during heating.

- Want a flavor twist? Infuse the milk with a cinnamon stick or lemon peel.

- Use oven mitts and pour water carefully to avoid spills during baking.

- This dessert is even better the next day!

Let’s Make Sweet Moments Together

This caramel cup dessert proves that baking doesn’t need to be complicated to be magical. We can create warmth, sweetness, and a little elegance with just a few ingredients and a lot of heart. It’s the kind of dessert we’ll want to make again and again—whether it’s for guests, family, or just ourselves on a quiet evening.

So, Lykkers, are you ready to bake some caramel magic in a cup? Let us know how yours turns out! Did the caramel flow perfectly? Did the custard jiggle just right? We’re excited to hear your sweet success stories!