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Crème Caramel

Crème Caramel

Wandering how to prepare a delicious crème caramel? Just follow the simple steps below to make the famous French dessert at home.

27 November, 2018
Average: 2.3 (31 votes)


Dietary Consideration

serves for


total time

4 HR 0 MIN


450 ml
Vanilla extract
1 pod (bean), split in half lengthwise
55 g, caster (superfine)
55 g, caster (superfine)
1 tbsp
Lemon juice
1 tsp


How to make crème caramel

  • Heat the oven to 150°C (130° fan), gas 2.
  • Heat the milk and the vanilla pod in a heavy pan and bring to a boil.
  • Remove from the heat and leave for 5 minutes to infuse.
  • Place the eggs and sugar in a bowl and whisk until thoroughly combined. Discard the vanilla pod and whisk the milk into the egg and sugar mixture.

For the caramel

  • Put the sugar, water and lemon juice into a small pan and cook over a medium heat, stirring well until the sugar dissolves.
  • Cook without stirring until a rich golden caramel colour, then remove the pan from the heat immediately.
  • Pour the caramel into 4 ramekins.
  • Rotate the ramekins quickly so that the caramel coats the base and the sides evenly.
  • Strain the custard through a fine sieve.
  • Pour into the ramekins and stand them in a roasting tin.
  • Pour in enough water to come halfway up the sides of the ramekins.
  • Cook for 30-40 minutes, until just set. Leave to cool, then chill for 2-3 hours before unmoulding.

To unmould

  • Dip the base of the ramekins into a bowl of hot water for 30 seconds, then turn the crème caramel out onto serving plates.

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