Crème caramel

Crème caramel

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(11 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
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    For the caramel

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



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

    • 3 large eggs, plus 2 egg yolks



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

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



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

    • 2 tbsp Cointreau or Grand Marnier, optional


    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.

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    Comments, questions and tips

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    Alice Eden's picture
    Alice Eden
    18th Nov, 2019
    They have been in the oven for about 50 mins and still not set!
    Snow Angel
    20th Mar, 2019
    It would help to list the number and size of the ramekins used for this recipe. It does indicate 6 servings, but I could not find anything more. Since I only have four 6-oz. ramekins, I was afraid I'd need a couple more, so I used eight 4-oz. ramekins and that worked well enough. I also found it took about 35-45 minutes to cook them until set, but maybe my oven wasn't quite the right temperature. I use Fahrenheit and so converted the 160 C to be 320 F. Perhaps it needed to be a bit higher, maybe 325 F, but they turned out beautifully, even with the longer time. Because of the missing info, I only gave it a 4 rating, but otherwise, it's decadently delicious and easy to make!
    4th Jan, 2018
    I have made this a couple of times now and find adding an additional tablespoon of water to make the caramel is a good tip. The custard has a good flavour and once you get the hang of the caramel I have found this a reliable recipe. They need to sit in the 'fridge for at least three hours to allow the caramel to soften into the custard and form a sauce. A good one to serve to friends as you can make it ahead.
    Tate Josserand
    12th May, 2016
    the caramel was a disaster. mary berrys recipe recommends 6 tbsp of water for 160g of sugar...that worked a treat!
    18th May, 2013
    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..
    17th May, 2013
    Help.. I followed the instructions and the caramels are not remotely set.. People turning up to dinner in two hours! Any suggestions?
    2nd Jan, 2013
    These are so simple to make an taste great! Would deffo recommend if you have nothing to do on a rainy day!
    9th May, 2012
    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!
    25th Jul, 2011
    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.
    16th Jun, 2011
    Did not suit my taste but sure it should suit someone elses
    reegan alexander's picture
    reegan alexander
    10th Aug, 2019
    I’ve made this and as I was adding the hot milk into the sugar egg mix. It got really bubbly and foamy. I hoped it would go down but it didn’t. I was able to remove the foam and get some of the creme out. Can someone tell me why this happend
    Gaci Shkodrova's picture
    Gaci Shkodrova
    25th Aug, 2019
    You shouldn't have bothered to remove the foam:) It settles down during the process of baking. If your custard becomes porous, that's not because of the froth. It's caused by the heat while baking, if too much. You can predict it if you see the custard raising: that's time to reduce heat a little bit, if you don't want porous structure of the custard
    goodfoodteam's picture
    13th Aug, 2019
    Thanks for your question. The egg mix can froth a little so the milk should be whisked in gently. It's fine to continue with the recipe as is even if there are some bubbles. This should settle down during the rest of the preparation and cooking, and will not affect the end result, except possibly a little aesthetically if there were a lot of bubbles.
    Gaci Shkodrova's picture
    Gaci Shkodrova
    25th Aug, 2019
    If store-bouthg milk is used, one may not achieve good result. I made this recipe four-five times, but with real unprocessed cow's or goat's milk and each time it turned out excellent. Also, reading some of previous comments, I noticed that in the recipe there is no mention that the solidified caramel in ramekins will be softened and liquified by the custard during the baking process.
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