Creme Caramel

If you’re a fan of creamy and decadent desserts, then creme caramel is an absolute must-try. With its rich custard base and a luscious layer of caramel on top, it’s a treat that will make your taste buds dance with joy. In this recipe, we’ll guide you through the process of creating a heavenly creme caramel using simple ingredients like caster sugar, vanilla, milk, cream, and eggs. Get ready to impress your family and friends with this delightful dessert!

There are two components to this recipe and you need the following ingredients:

Water Caramel:

• 1/2 cup caster sugar
• 1 cup water

Custard:

• 1/4 cup caster sugar
• Seeds of 1 vanilla bean (removed)
• 1 cup full cream milk
• 1 cup thickened cream
• 3 large eggs
• 1 large egg yolk (lightly beaten)

Step 1: Prepare the Water Caramel

1. Preheat your oven to 150 degrees Celsius.
2. In a saucepan, combine 1/2 cup of caster sugar and 1 cup of water.
3. Place the lid on the saucepan, which will help wash down the sides of the pot to prevent crystallization.
4. Once the sugar is dissolved and the liquid is clear, remove the lid and continue simmering until the mixture turns into a dark golden brown color. Avoid stirring the mixture, as it may crystallize.
5. Pour the caramel into a 25cm cake tin or ceramic dish and allow it to cool.

Step 2: Prepare the Custard

1. In a separate saucepan, add 1 cup of full cream milk, 1 cup of thickened cream, 1/4 cup of caster sugar, and the seeds from 1 vanilla bean.
2. Heat the mixture over medium heat, stirring until the sugar has dissolved. Let the mixture simmer until it becomes foamy on top, resembling a latte.
3. In a separate bowl, beat 3 large eggs and 1 large egg yolk.
4. Strain the milk mixture into another bowl or saucepan, then slowly pour it into the beaten eggs while whisking continuously. This will temper the eggs and prevent them from curdling.
5. Pour the custard mixture into the cake tin over the cooled water caramel.

Step 3: Bake and Chill

1. Create a water bath by placing a towel in the bottom of a large baking dish. Place the cake tin in the dish and fill it two-thirds of the way up with hot (not boiling) water.
2. Cover the custard with foil, making two holes for steam to escape. This will ensure even baking.
3. Bake for approximately 55-60 minutes. The water in the bath should not boil.
4. Remove the creme caramel from the oven and water bath. Allow it to cool on the stovetop before refrigerating.
5. For optimal flavor, serve the creme caramel chilled.

Step 4: Serve and Enjoy

1. Before serving, run the blade of a knife around the edge of the caramel to loosen it.
2. Invert the cake tin onto a serving platter, allowing the caramel to flow over the custard.
3. Slice and serve the creme caramel, savoring each spoonful of the silky

With its velvety custard and irresistible caramel topping, creme caramel is a classic dessert that will leave you wanting more. By following this easy recipe, you can create a heavenly treat to impress your loved ones. Remember to take your time while making the water caramel and custard, and let the creme caramel chill to perfection before serving. Prepare to be delighted by the creamy, smooth texture and the harmonious blend of flavors. Enjoy the divine pleasure of creme caramel at your next special occasion or as a sweet ending to any meal.

Print Recipe

Crème Caramel

A smooth and creamy dessert, this crème caramel has that beautiful burnt toffee flavour accompanied by a smooth and creamy layer of custard.

Prep Time40 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 40 minutes mins

Course: Dessert

Cuisine: French

Keyword: caramel, custard, toffee

Equipment

• Large saucepan with lid
• Medium saucepan
• Chopping Board
• Sharp Knife
• Whisk
• Sieve
• 25 cm cake tin or round baking dish
• Large baking pan

Ingredients

Water Caramel

• 1/2 cup caster sugar
• 1 cup water

Custard

• 1/4 cup caster sugar
• 1 vanilla bean seeds removed
• 1 cup full cream milk
• 1 cup thickened cream
• 3 large eggs
• 1 large egg yolk lightly beaten

Instructions

Water Caramel

• Preheat oven to 150 degrees Celsius.
• To make the caramel, add the sugar and water and replace the lid. This will wash down the sides of the pot so the caramel doesn't crystallise and spoil. Once the sugar is dissolved and the liquid is clear, remove the lid and continue simmering until it is a dark golden brown. Do not stir at all. Swirl the pan if you must but do not stir it – it will crystallise and spoil.
  1/2 cup caster sugar, 1 cup water
• Pour into a 25cm cake tin or ceramic dish. Allow to cool.

Custard

• Add milk, cream, sugar and vanilla to a saucepan. Heat on medium and stir until the sugar has dissolved. Let the mixture summer until foamy on top like a latte.
  1/4 cup caster sugar, 1 cup full cream milk, 1 cup thickened cream, 1 vanilla bean
• In another bowl beat the eggs and egg yolk.
  3 large eggs, 1 large egg yolk
• Strain the milk mixture into another bowl or saucepan. Slowly pour the milk mixture into the eggs while whisking. This will temper the eggs. Pour into the cake tin.
• Prepare a water bath by laying a towel in the bottom of a large baking dish. Place the cake tin in the dish and fill 2/3 way up with hot (not boiling) water. Cover the custard with foil, making two holes for steam to escape. Bake for about 55-60 minutes. The water should never boil.
• Remove from the oven and water. Cool on the stovetop before refrigerating.
• To serve, run the bald of a knife around the edge of the caramel, invert and serve very cold.

All images by Sarah Bell from Our Nourishing Table.