Creme Caramel
A smooth and creamy dessert that's surprisingly easy to make.
Servings: 4 servings
Calories: 332kcal
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
- ⅓ cup water
Custard
- ½ cup milk
- ½ cup thickened cream (heavy cream)
- ¼ cup 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
Calories: 332kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 88mg | Potassium: 126mg | Sugar: 39g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg