Crème caramel

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One of my favourite desserts, especially during this coming Ramadhan month.   Every time we go out to buy food for breaking fast, I will try and buy Creme Caramel.  Most tasted quite bland, lacking eggs or milk but nevertheless, sold at a high price.  Its really frustrating sometimes to find good quality street food here.  Anyway, the ingredient needed to make a Creme Caramel is not many.  If you have the time, why not try and make it at home for your family.

The recipe :

500 ml full-cream milk (or half whipping cream and half milk)
2 teaspoon vanilla essence
220 gm castor sugar
2 whole eggs
4 egg yolks  

Heat the milk but not to a boiling point.  Turn off the fire and let it cool slightly.  Make the caramel – mix 120 gm of sugar with a bit of water (just enough to cover the sugar) and cook to the caramel stage.  Remove from heat and pour into an ovenproof dish.  Let the caramel hardens.


Mix the balance of the sugar with all the eggs, beat lightly.  Take the milk, making sure its not too hot.  Add a little of the milk into the egg.  Stir, then add the eggs back into the milk.  Add in the vanilla.  Do not stir vigorously as we do not want to create too much air bubbles.  Let it rest for about 10 minutes, remove the scum on the surface.  Strain the mixture into the baking dish.


Bake bain-marie at 170C for about 1 hour and 30 minutes.  Start checking after 1 hour.  The center of the custard should be slightly jiggly.  Off the heat and let it sit in the water till fully cooked..  Chill before serving.

You can make Creme Caramel in small ramekins or a big dish.  To get a creme caramel with no holes, do not allow the water in the bain-marie to boil furiously.  The pudding will not be overcooked this way.  A simple, rich dessert to end a meal.