Main content

Creme Caramel

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


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

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 1 1 1 1
Average Rating
0 comments • 1 rating