Creme caramel

Creme caramel
Serves: 6
  • Caramel
  • 150g sugar
  • 2 tbsp water
  • For the custard
  • 4 whole eggs
  • 110g sugar
  • ½ vanilla pod
  • 500ml milk
  1. For the caramel, heat sugar in a heavy-bottomed saucepan until it reaches a caramel colour (do this carefully and keep an eye on it as it will change suddenly).
  2. Remove the pan from the heat and add the water to stop the cooking.
  3. Divide the caramel between 6 ramekins.
  4. For the custard, whisk the eggs with the sugar until you have a thick and creamy mixture.
  5. Add the vanilla seeds from the pod.
  6. Bring the milk to the boil and pour it over the egg mix, whisk until fully incorporated.
  7. Divide between the ramekins.
  8. Heat the oven to 150C/Gas 2 and cook in a bain marie for 40 mins.
  9. Chill for a few hours.
  10. Take the crème caramel out of the moulds with a fine knife or leave in the moulds for authentic style.
  11. Serve with a biscuit.


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