Crème caramel

    1 hour 10 min

    Caramelised sugar, sweetened milk and eggs - this delicious custard pud is cooked in individual ramekins.

    208 people made this

    Serves: 4 

    • 100g (4 oz) caster sugar
    • 450ml (16 fl oz) semi skimmed milk
    • 2 eggs, beaten
    • 2 egg yolks, beaten
    • 75g (3 oz) caster sugar

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a heavy bottomed saucepan over medium heat, melt 100g sugar until golden. Carefully pour hot sugar evenly into four ovenproof ramekins or custard cups, tilting cups to coat bottoms evenly.
    3. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in 75g sugar. Pour milk mixture evenly into ramekins.
    4. Line a roasting tin with a damp tea towel. Place ramekins on cloth, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the ramekins.
    5. Bake in preheated oven 40 minutes, until set. Let cool, invert onto small plates and serve.

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    Reviews in English (137)


    Something else. I added a few drops of vanilla, but the recipe is delicious either way.  -  15 Sep 2008


    Used different ingredients. I used full fat goat milk, because I am allergic to cow milk. Still gorgeous!  -  02 May 2009


    Altered ingredient amounts. delish! i didn't realise you were meant to cool it so i accidentally served it piping hot! it was still lovely though, i'd recommend it  -  25 Feb 2011