Creme Caramel is always a hit at the dinner table and dinner parties. A silky, classic baked custard with rich caramel sauce—an elegant dessert that never goes out of style.
Creme Caramel
Course: DessertsCuisine: FrenchDifficulty: Moderate
Servings
6
servingsPrep time
15
minutesCooking time
45
minutesCalories
250
kcalTotal time
1
hour
Cook Mode
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Ingredients
- For Caramel:
150 g white sugar
60 ml water
- For Custard:
500 ml full cream milk
3 eggs
2 egg yolks
100 g white sugar
1 tsp vanilla extract
Directions
- Preheat oven to 160°C (fan-forced).
- To make caramel, place sugar and water in a saucepan over medium heat. Stir gently until sugar dissolves.
- Increase heat and simmer (without stirring) until syrup turns a deep golden caramel.
- Immediately pour into six ramekins, swirling to coat the base. Set aside.
- For custard, heat milk in a saucepan until just warm—do not boil.
- In a bowl, whisk together eggs, yolks, sugar, and vanilla.
- Slowly pour warm milk into the egg mixture, whisking constantly.
- Strain mixture through a fine sieve and divide evenly between caramel-lined ramekins.
- Place ramekins in a deep baking dish. Fill dish with hot water halfway up the sides of the ramekins.
- Bake for 40–45 minutes or until just set (custards should still wobble slightly).
- Remove from water bath and cool, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge and invert onto a plate to release.
Notes
- Be careful when handling hot caramel—it’s extremely hot.
- Can be made 1–2 days in advance.
- Use a deep baking dish and check water levels while baking.
- Serve with berries or a dollop of cream for extra indulgence.
- Don’t overbake—custard should jiggle slightly when done.
Response to “Creme Caramel”
It says remaining sugar to be added with the eggs, how much are you supposed to put with the water initially?