Creme Caramel Recipe - How To Make A Creme Caramel

Ingredients

• 500 ml Full Cream Milk (whole milk, preferably fresh)
• 3 Eggs (large, room temperature)
• 80 g Granulated Sugar (fine granulated, for custard)
• 75 g Granulated Sugar (for caramel)
• 75 ml Water (cold, for caramel)
• 1 Vanilla Pod (fresh pod preferred; split lengthwise. If unavailable use 0.25 tsp vanilla powder or 1 tsp vanilla extract)

Instructions

1. Make Caramel

   Combine 75 g sugar and 75 ml water in a saucepan. Heat on high, stirring only until the sugar dissolves, then let it boil without stirring until it turns a deep golden colour.

   Time: PT5M

2. Coat Ramekins with Caramel

   Remove the pan from heat and immediately pour a thin layer of caramel into the bottom of each ramekin, swirling to coat the base.

   Time: PT2M

3. Preheat Oven

   Set the oven to 180 °C (350 °F) and allow it to preheat while you finish the custard.

   Time: PT5M

   Temperature: 180°C

4. Infuse Milk with Vanilla

   Place 500 ml milk in a saucepan, add the split vanilla pod (or 0.25 tsp vanilla powder), and bring just to the boil – about 30 seconds.

   Time: PT5M

5. Whisk Eggs and Sugar

   In a mixing bowl, whisk the 3 eggs together, then add 80 g sugar and continue whisking until the mixture is pale and slightly thick.

   Time: PT3M

6. Temper the Egg Mixture

   Slowly pour the hot milk into the egg‑sugar mixture, a little at a time, whisking constantly to prevent the eggs from curdling.

   Time: PT5M

7. Strain the Custard

   Pass the custard through a fine‑mesh sieve into a clean bowl to remove any foam or stray bits of egg shell.

   Time: PT2M

8. Fill the Ramekins

   Gently pour the strained custard into the caramel‑coated ramekins, filling each almost to the top.

   Time: PT3M

9. Prepare the Bain‑Marie

   Line the baking tray with baking paper, place the ramekins inside, and carefully pour hot water around them until it reaches halfway up the sides of the ramekins.

   Time: PT5M

10. Bake the Custard

    Place the tray in the preheated oven and bake for 35‑40 minutes, or until the custard is set and a knife inserted in the centre comes out clean.

    Time: PT35M

    Temperature: 180°C

11. Cool and Refrigerate

    Remove the ramekins from the water bath, let them sit at room temperature for about 15 minutes, then transfer to the refrigerator for at least 1 hour to set completely.

    Time: PT15M

12. Unmold and Serve

    Run a thin knife around the edge of each ramekin, invert onto a serving plate, and let the caramel flow over the custard.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

0 g