Creme Caramel

Creme Caramel

Creme Caramel

Recipe by GeeDeeCourse: DessertCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time




Total time



A throw back to the 1980’s and 90’s, the Creme Caramel still holds the charm of a delicious rich custard topped with a dark sweet caramel.


  • For the Crème
  • 500 ml Full Fat milk

  • 1 vanilla pod

  • 100 g Golden caster sugar

  • 4 egg yolks

  • 2 eggs

  • For the Caramel
  • 60 g caster sugar

  • 60 g soft dark brown sugar


  • To make the Caramel
  • Put the caramel sugar into a heavy-based saucepan (Not a Non-Stick pan) and just barely cover with water.
  • Do not stir
  • Bring to a boil over medium-high heat, turn down the heat to a gentle simmer and let the mixture turn to syrup.
  • It’s a good idea to occasionally brush the sides of the saucepan down with a little cold water to stop any crystallisation.
  • The syrup will start to turn a light shade of brown, keep an eye on it carefully now as it will darken quite quickly.
  • Gently swirl the pan to even out the colour and once the syrup has turned a nice dark caramel colour remove from the heat and divide between the Ramekins, tilting each one as you go to fully cover the base.
  • Set aside to set
  • To make the Crème
  • Pour the milk into a saucepan, split the vanilla pod down the middle and scrape the seeds into the milk, throw in the pod.
  • Bring to the boil, then immediately remove from the heat and set aside
  • Put the eggs and yolks into a heatproof bowl and whisk together.
  • Add the sugar and whisk gently to just combine.
  • Remove the vanilla pod from the milk and slowly little by little pour the milk into the eggs, whisking continuously,
  • Do not rush this part otherwise you will end up with scrambled eggs, then set aside for 10 minutes
  • Preheat the oven to 130°C/265°F/gas mark 1
  • Place 6 Ramekins into a deep-sided baking dish, skim any foam from the top of the custard, and fill the ramekins almost to the top through a fine sieve.
  • Place the baking tray onto the middle shelf of the oven and using a kettle, fill the tray ⅔ of the way up the Ramekins. with hot water. (This is a Bain-Marie)
  • Bake in the oven for 35 minutes, or until the custard is set but still slightly wobbly at the centre.
  • Remove the bain-marie from the oven and lift the Ramakins out of the water and set aside to cool.
  • Once cool enough place in the refrigerate to completely set.
  • To serve the Crème Caramel run a slim knife around the inside of each mould and turn them out on to serving dishes.