Crème Caramel
Crème Caramel
5 from 3 votes
Prep: 15 minutes
Cook: 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Crème caramel is the perfect balance of lightness and indulgence. A staple French dessert with vanilla flavoured caramel syrup. Master the steps of homemade caramel and make this silky, melt-in-the-mouth dessert.

Nutrition: per serving



  • 200 g Granulated Sugar
  • 800 ml Milk
  • 6 Eggs
  • 2 tsp Vanilla Extract

For the caramel

  • 150 g Granulated Sugar
  • 3 tbsp Water


  • Preheat the oven to 160°C (325°F) and place a roasting pan filled with about 2cm of hot water in the oven. This will be used later for baking the creme caramel.
  • In a saucepan, combine 150g granulated sugar and 6 tablespoons of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
  • Stop stirring and let the mixture cook until it turns golden brown, which should take about 5-6 minutes. Be careful not to burn the caramel.
  • Remove the saucepan from the heat and quickly pour the caramel into a 9 inch baking dish, swirling it around the sides. Set the dish aside to cool.
  • In a mixing bowl, whisk together 6 eggs, 800ml whole milk, 2 tsp vanilla extract, and 200g granulated sugar until well combined.
  • Pour the mixture through a sieve into a jug, then pour it into the prepared baking dish.
  • Carefully place the baking dish into the roasting pan filled with hot water in the oven.
  • Bake for 50-60 minutes or until the custard is set around the edges but still slightly wobbly in the center.
  • Remove the baking dish from the roasting pan and let it cool.
  • Once cooled, cover the baking dish with cling film and chill in the fridge for at least 2 hours or overnight.
  • To serve, run a knife around the edge of the baking dish and invert it onto a large serving plate. The caramel should be on top and drizzle down the sides of the custard.
  • Slice the creme caramel into portions and serve. Enjoy!

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