Creme Caramel

Creme Caramel is the deliciously smooth and creamy dessert that looks fabulous and sounds fancy – but is quite simple to make.

This dessert does need to be refrigerated for at least six hours, preferably overnight. But with a little planning ahead you can serve up a truly special dessert with very little fuss and a short and simple ingredient list.

Creme Caramel is, of course, a very popular dessert. Though it's probably more common to buy Creme Caramel pre-made at the supermarkets or to order it from a restaurant menu. However, it really is worth having a go at this yourself. Because homemade is always best!

Jump to:

• What is creme caramel?
• Ingredient notes
• How to make Creme Caramel
• Serving and storing
• Want more old-fashioned desserts?
• Creme Caramel

What is creme caramel?

Creme Caramel, sometimes called caramel pudding or caramel custard, is a custard dessert topped with caramel sauce. It's European, though its exact origins are disputed. Some say it's undoubtedly French, while others point to Spain and Italy.

In Australia, it goes back well over one hundred years. Recipes appeared in Australian newspapers and magazines most frequently between 1900 and 1950. I've included some photos of a few of those below, but please keep scrolling for the tested and tweaked version in the recipe card at the bottom of the post.

Ingredient notes

This recipe calls for only four main ingredients – milk, cream, sugar and eggs – plus some vanilla extract and water.

Use fresh eggs that are at room temperature for best results.

The sugar that works best for this recipe is caster sugar, also known as superfine and bakers' sugar. The cream used is thickened cream, also known as heavy cream.

Equipment

In addition to the ingredients (precise quantities of which can be found in the recipe card at the bottom of the post), you'll need:

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

How to make Creme Caramel

Start by pre-heating the oven to 170 degrees celsius / 340 degrees fahrenheit (fan-forced) and greasing the four ramekins/cups.

Next, it's time to make the caramel.

Making the caramel

Place the sugar and water into a saucepan and stir over medium heat until sugar is dissolved (see image 1). Increase the heat and boil (without stirring) (see image 2) until a pale golden brown (see image 3). This should take 10-15 minutes.

TIP: Keep in mind the sugar will keep cooking even after you take it off the heat, so aim to take the mixture off the heat when it's a colour that's just a little paler than you'd like the final caramel.

Pour equal amounts of the mixture into the ramekins/cups (see image 3).

TIP: The caramel may set hard - don't worry as the custard when added dissolves it into a liquid caramel when resting in the fridge.

Now it's time to make the custard.

Making the custard

In a bowl, whisk together the eggs, sugar and vanilla.

Heat the 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 (see image 4).

Pour the custard mixture through a large strainer into a pouring jug. This step ensures a smoother and creamier custard. Using another smaller strainer, carefully pour an equal amount of custard into each ramekin/cup (see image 5).

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 (see image 6).

Baking

Place the tray in the oven and bake for 25-30 minutes or until the custard has set.

TIP: It should have just a very slight jiggle when you move the ramekins. If it looks very wobbly it's not yet cooked enough. And if you cook it too much it will develop a more "eggy" taste. So try to get the custard cooked just right, still with a slight wobble.

Fridge

Remove ramekins from water and allow to cool a little (see image 7) before placing in the fridge for at least 6 hours. The caramel will turn from toffee into a caramel sauce during this time.

Serving and storing

When you're ready to serve the Creme Caramels, run the blade of a butter knife around the inside edge of the ramekins (see image 8). Invert and the dessert should drop from the ramekin onto the plate. If not, run the knife around the ramekin again and have another try.

Serve cold with berries.

Got leftovers? Creme Caramels should last about 4 days if stored, covered with food wrap, in the fridge.

Want more old-fashioned desserts?

If you love Creme Caramel, you might also like:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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