Crème Caramel

Name: Crème Caramel
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: French
Ingredients: 120g caster sugar for caramel; 2 tbsp water for caramel; 500ml whole milk; 200ml double cream; 4 eggs; 2 egg yolks; 100g caster sugar for custard; 1 tsp vanilla paste

A silky baked vanilla custard topped with a pool of liquid caramel, unmoulded dramatically at the table.

Total time

65 min

Prep

20 min

Cook

45 min

Difficulty

medium

Cuisine

French

vegetariangluten-free

Ingredients

120gcaster sugar for caramel

2 tbspwater for caramel

500mlwhole milk

200mldouble cream

4eggs

2egg yolks

100gcaster sugar for custard

1 tspvanilla paste

Instructions

Make caramel: dissolve 120g sugar in water, cook until deep amber. Pour into 6 ramekins.

Warm milk and cream with vanilla.

Beat eggs, yolks and 100g sugar together.

Stream warm milk into eggs while stirring. Strain.

Pour into ramekins over set caramel.

Bake in a bain-marie at 160°C for 35–40 minutes until just set.

Refrigerate 4 hours. Unmould to serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

400

Protein

12.6g

Fat

35.1g

Carbs

Fiber

Sodium

142mg

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