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creme caramel
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5 from 3 votes

Creme Caramel

A smooth and creamy dessert that's surprisingly easy to make.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Australian, English, French
Keyword: creme caramel
Servings: 4 servings
Calories: 332kcal


  • 4 ramekins or Pyrex custard cups (about 3/4 cup capacity)
  • baking tray (large enough to hold all 4 ramekins/cups)
  • strainer (large and small)



  • 1/2 cup caster sugar
  • 1/3 cup water


  • 1/2 cup milk
  • 1/2 cup thickened cream (heavy cream)
  • 1/4 cup sugar
  • 4 eggs (ideally at room temperature)
  • 1 teaspoon vanilla extract


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


  • Place the sugar and water into a saucepan and stir over medium heat until sugar is dissolved.
    stirring sugar mixture for creme caramel
  • Increase heat and boil (without stirring) until a pale golden brown (10-15 minutes).
    boiling sugar for creme caramels
  • 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).
    caramel for creme caramel


  • 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.
    making custard for creme caramels
  • 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.
    pouring custard from creme caramel
  • 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.
    creme caramels in baking tray
  • 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).
    creme caramels cooling on tray
  • Run the blade of a butter knife around the ramekins, invert and serve cold with berries.
    removing creme caramels from moulds


Tips for making Creme Caramel
  1. Use fresh eggs at room temperature.
  2. Make sure you strain the custard mixture to achieve a smoother result.
  3. 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.
  4. Make sure you allow the Creme Caramels to stand in the fridge for at least 6 hours, preferably overnight.
  5. Serve this dessert chilled, straight from the fridge.
  6. Creme Caramels last for up to 4 days in the fridge.


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