Creme Caramel

Print Recipe

5 from 4 votes

A classic dessert that's smooth, creamy and surprisingly easy to make.

Prep Time15

Cook Time40

Setting time6

Total Time6 55

Course: Dessert

Cuisine: Australian, English, French

Servings: servings

Calories: 330kcal

Author: Libby Hakim

Equipment

4 ramekins or Pyrex custard cups (about ¾ cup capacity)
baking tray (large enough to hold all 4 ramekins/cups)
strainer (large and small)

Ingredients

Caramel

½ cup caster sugar (superfine/bakers' sugar)
⅓ cup water

Custard

½ cup milk
½ cup thickened cream (heavy cream)
¼ cup caster sugar (superfine/bakers' sugar)
4 eggs (ideally at room temperature)
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 170 degrees celsius / 340 degrees fahrenheit (fan-forced).
Grease the four ramekins/cups.

Caramel

Place the sugar and water into a saucepan and stir over medium heat until sugar is dissolved.
Increase heat and boil (without stirring) until a pale golden brown (10-15 minutes).
Pour equal amounts of the mixture into the ramekins/cups. (The caramel may set hard - don't worry as the custard when added dissolves it into a liquid caramel when resting in the fridge).

Custard

In a bowl, whisk together eggs, sugar and vanilla.
Heat milk and cream in a saucepan until almost at boiling point. Remove from heat and allow to cool for 5 minutes. Gradually add to the eggs, sugar and vanilla mixture, whisking as you go.
Pour mixture through a large strainer into a pouring jug. (This step ensures a smoother and creamier custard.)
Carefully pour through another smaller sieve an equal amount of custard into each ramekin/cup.
Place the ramekins in a large baking dish and pour boiling water into the dish so it reaches half way up the side of the ramekins.
Place tray in oven and bake for 25-30 minutes or until the custard has set. It should have just a very slight jiggle when you move the ramekins. If it looks very wobbly it's not yet cooked enough.
Remove ramekins from water and allow to cool a little before placing in the fridge for at least 6 hours. (The caramel will turn from toffee into a caramel sauce during this time).
Run the blade of a butter knife around the ramekins, invert and serve cold with berries.

Notes

Serving:

Serve this dessert chilled, straight from the fridge.

Storing:

Creme Caramels last for up to 4 days in the fridge.

Freezing:

Not recommended.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Use fresh eggs at room temperature.
Make sure you strain the custard mixture to achieve a smoother result.
Don't overcook the custard of your Creme Caramels will develop an "eggy" taste. They should still have a very slight jiggle when you remove the ramekins from the oven.
Make sure you allow the Creme Caramels to stand in the fridge for at least 6 hours, preferably overnight.

Nutrition

Thank You! https://fatburn-guide.today/creme-caramel/%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-16173":{"type":"food","name":"Creme Caramel","slug":"wprm-creme-caramel","image_url":"https:\/\/www.cookingwithnanaling.com\/wp-content\/uploads\/2022\/01\/creme-caramel-sq.jpg","rating":{"count":4,"total":20,"average":5,"type":{"comment":0,"no_comment":0,"user":4},"user":0},"ingredients":[{"uid":0,"amount":"1\/2","unit":"cup","name":"caster sugar","notes":"(superfine\/bakers' sugar)","unit_id":868,"id":203,"conversion_item_snapshot":{"amount":"1\/2","unit":"cup","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"cup","unitParsed":"cup"}}},{"uid":3,"amount":"1\/3","unit":"cup","name":"water","notes":"","unit_id":868,"id":232,"conversion_item_snapshot":{"amount":"1\/3","unit":"cup","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/3","unit":"cup","unitParsed":"cup"}}},{"uid":4,"amount":"1\/2","unit":"cup","name":"milk","notes":"","unit_id":868,"id":241,"conversion_item_snapshot":{"amount":"1\/2","unit":"cup","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"cup","unitParsed":"cup"}}},{"uid":5,"amount":"1\/2","unit":"cup","name":"thickened cream","notes":"(heavy cream)","unit_id":868,"id":223,"conversion_item_snapshot":{"amount":"1\/2","unit":"cup","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/2","unit":"cup","unitParsed":"cup"}}},{"uid":6,"amount":"1\/4","unit":"cup","name":"caster sugar","notes":"(superfine\/bakers' sugar)","unit_id":868,"id":203,"conversion_item_snapshot":{"amount":"1\/4","unit":"cup","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1\/4","unit":"cup","unitParsed":"cup"}}},{"uid":7,"amount":"4","unit":"","name":"eggs","notes":"(ideally at room temperature)","id":204,"conversion_item_snapshot":{"amount":"4","unit":"","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"4","unit":"","unitParsed":""}}},{"uid":8,"amount":"1","unit":"teaspoon","name":"vanilla extract","notes":"","unit_id":869,"id":448,"conversion_item_snapshot":{"amount":"1","unit":"teaspoon","timestamp":1775670340000},"type":"ingredient","unit_systems":{"unit-system-1":{"amount":"1","unit":"teaspoon","unitParsed":"teaspoon"}}}],"originalServings":"4","originalServingsParsed":4,"currentServings":"4","currentServingsParsed":4,"currentServingsFormatted":"4","currentServingsMultiplier":1,"originalSystem":1,"currentSystem":1,"favorite":false,"unitSystems":[1],"originalAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"currentAdvancedServings":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0}}}