Light in texture, yet oh-so-indulgent to taste, this Crème Caramel recipe produces an end result that looks very fancy, but uses only the most standard of ingredients like eggs, milk, cream, sugar and water.

The key to mastering Crème Caramel is patience. If instant gratification in the sweet-stakes is what you’re after, you won’t find that here. This recipe needs to be set overnight and requires close to an hour of cooking to ensure you achieve the perfect consistency. It’s a delicate recipe that doesn’t have too much room for error, so you’ll need to be alert when cooking the mixtures to ensure they don’t overcook or burn.

Perfect for dinner parties, particularly because you can prepare well in advance, this Crème Caramel is a fantastic sweet complement to a main meal. It serves 6 people.

Creme Caramel




8 Minutes


50 Minutes


  • 1 1/4 cups caster sugar
  • 1 cup cold water
  • 300 ml thickened cream
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 6 eggs


  1. Preheat oven to 170C.
  2. Combine 3/4 cup of sugar and water in a saucepan over low heat.
  3. Stir for 5 minutes or until sugar has dissolved.
  4. Increasing heat to high, bring to boil without stirring for 5 to 7 minutes or until golden brown.
  5. Remove from heat and then set aside for 2 minutes to allow bubbles to subside.
  6. Pour mixture into 6 small oven-proof dishes and put aside to set.
  7. Next, over medium heat combine the cream, milk and vanilla in a saucepan and stir for 6 to 8 minutes or until small bubbles form at edge of pan, then remove from heat.
  8. Whisk eggs and remaining sugar in a bowl until mixture is pale and creamy.
  9. Slowly add cream mixture making sure to whisk constantly as you go.
  10. Strain mixture into a jug and divide between the 6 dishes.
  11. Place a folded tea towel into a large, deep baking dish and place the smaller dishes into it.
  12. Pour boiling water into the baking dish until water sits halfway up the sides of the smaller dishes.
  13. Bake for 30 minutes.
  14. Remove from oven and take the smaller dishes out of the water.
  15. Set aside to cool before refrigerating overnight.
  16. The next day, take a thin knife and run around the edge of each dish before turning out onto dessert plates to serve.

Try this classic recipe for yourself and tell us what you thought in the comment section below.

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