Menu
Crème caramel

Crème caramel

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 20 mins

More effort

Serves 6
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make

Nutrition and extra info

Nutrition: per serving

  • kcal267
  • fat7g
  • saturates2g
  • carbs46g
  • sugars46g
  • fibre0g
  • protein8g
  • salt0.21g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the caramel

  • 140g caster sugar
  • 3 tbsp cold water
  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 large eggs, plus 2 egg yolks

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g caster sugar
  • a few drops vanilla paste or extract

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 2 tbsp Cointreau or Grand Marnier, optional

Method

  1. Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)

  2. Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)

  3. Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)

  4. Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.

  5. Put the eggs and yolks in a bowl with the sugar and whisk lightly together.

  6. Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.

  7. Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.

  8. To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

Tate Josserand's picture

the caramel was a disaster. mary berrys recipe recommends 6 tbsp of water for 160g of sugar...that worked a treat!

screamer's picture

An update.. I put them back in the oven for another 35 minutes and then back in the fridge.. 2 were set.. The other two more runny .. The caramel was hard and stuck too.. Im well prepared to think i did something wrong but i wont be making this in a hurry again..

screamer's picture

Help.. I followed the instructions and the caramels are not remotely set.. People turning up to dinner in two hours! Any suggestions?

ds3446's picture

These are so simple to make an taste great! Would deffo recommend if you have nothing to do on a rainy day!

burgundy_cyan's picture

You could have just poured some boiling hot water into your ramekins and let it soak for a couple of minutes, repeat this two to three times and all the hard caramel would have dissolved away. It's normal to get hardened caramel at the bottom of ramekins when you make creme caramel. Hope this would make you try making one of my favourite desserts again!

saskiasusan's picture
1

I Followed the recipe making the caramel first, swirling it around the ramekin, then moved onto making the custard. When it came to turning them out ,the custard came out easy enough, but left a rock hard piece of caramel behind. (and I hadnt overcooked the caramel) I have been unable to get the caramel out and had to throw away my ramekins. I have made creme caramel in the past and this hasnt happened before. The custard had a nice taste though and took 28 mins to cook. Disappointed and ramekinless.

saffiretwo's picture

Did not suit my taste but sure it should suit someone elses

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.