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Crème caramel

by Christina Julia

Crème caramel

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 175g/6oz granulated sugar
  • 750ml/11⁄4pt milk
  • 75g/3oz caster sugar
  • 4 eggs
  • 1 teaspoon vanilla essence


  • Preheat the oven to 160°C/325°F/Gas mark 3. Brush eight
    125ml/4fl oz ramekins or moulds with melted butter.
  • Put the granulated sugar and 50ml/2fl oz water in a pan. Stir over a
    low heat until the sugar has dissolved. Bring to the boil, reduce the heat
    and simmer until the mixture turns golden and starts to caramelize.
    Remove from the heat immediately, and pour enough hot caramel into
    each ramekin to cover the bottom.
  • To make the custard, heat the milk in a pan over a low heat until almost
    boiling. Remove from the heat. Whisk together the caster sugar, eggs
    and vanilla essence for 2 minutes, then stir in the warm milk. Strain the
    mixture into a jug, and carefully pour into the ramekins.
  • Put the ramekins in a baking dish, and pour in enough boiling water to
    come halfway up the sides of the ramekins. Bake for 30 minutes or until
    the custard is set. Allow to cool, and refrigerate for at least 2 hours
    before serving.

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