My take on Creme Caramel


  • 2 Large eggs

  • 250 ml Full Cream Milk

  • 210 gm Caster sugar

  • 1 ts Vanilla essence

  • 50ml water


  • 1.

    Preheat oven to 190C

  • 2.

    On the stovetop, melt 60gm of the caster in a heavy based pot with the 50ml of water until sugar has dissolved and a nice golden color. Care must be taken to use a basting brush to wet the sides of the pot with water so no sugar crystals are left, otherwise, this will crystallize the caramel.

  • 3.

    Lightly oil 150ml Dariole moulds with Almond or Canola oil and pour melted caramel into the moulds, appx 4mm thick and let cool

  • 4.

    Whisk eggs and the remaining 180gms sugar until amalgamated

  • 5.

    Heat the milk until just before the boil, remove from heat and add slowly to the egg and sugar mix while stirring

  • 6.

    In the oven, Put the cooled moulds into an baking tray with water and fill until 3/4 from the top of the moulds

  • 7.

    Pour the mix into each of the moulds and bake for 1 hour

  • 8.

    Remove from oven when Cremes are springy to touch and let cool, then refrigerate

  • 9.

    To serve, break the seal around the top of the mould, invert onto a plate and serve

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 562kj
  • Fat Total 9g
  • Saturated Fat 4g
  • Protein 10g
  • Carbohydrate 112g
  • Sugar 112g
  • Sodium 128mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I serve mine with homemade Biscotti or some double cream. Keep an eye out for my Biscotti recipe. Bon Appetito!

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