About this recipe:I'm French and I keep seeing those little cartons of creme caramel in the yogurt section of all the supermarkets. This has forced me to add my easy recipe for this classic French dessert. Now you can have a go at making your own! Use a pie or baking dish that can be heated on the hob and in the oven.
To make the caramel
3 tablespoons of caster sugar
1 teaspoon of water
For the custard
1/2 litre milk
100g caster sugar
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Method Prep:15min › Ready in:15min
To make the caramel: pour the sugar and water in a pie or baking dish. Cook on high heat until brown. Remove from heat - it should form a thin layer of caramel on the bottom of the dish.
Heat the milk in a saucepan over low heat but do not bring to the boil.
Mix the sugar and eggs in a bowl.
Pour the hot milk over the egg-sugar mixture. Mix well and pour into the baking dish, over the caramel layer.
Bake for 40 minutes in the lower part of the oven at 175 C / Gas 3. You don't need to preheat the oven.
Remove from the oven and refrigerate for 1 hour.
When ready to serve, put a plate over the top of the dish, carefully turn it over and shake slightly to release the creme caramel.