Crème Caramel
Crème caramel is the ideal balance between lightness and indulgence. This silky, melt-in-your-mouth dessert is a traditional French family favourite dessert made with homemade caramel sauce with a gorgeously creamy custard layer.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Sugar
- 800 ml Milk
- 6 Eggs
- 2 tsp Vanilla Extract
- 150 g Sugar
- 3 tbsp Water
Instructions
- 1
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.
- 2
In a saucepan, combine 150g granulated sugar and 6 tablespoons of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
- 3
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.
- 4
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.
- 5
In a mixing bowl, whisk together 6 eggs, 800ml whole milk, 2 tsp vanilla extract, and 200g granulated sugar until well combined.
- 6
Pour the mixture through a sieve into a jug, then pour it into the prepared baking dish.
- 7
Carefully place the baking dish into the roasting pan filled with hot water in the oven.
- 8
Bake for 50-60 minutes or until the custard is set around the edges but still slightly wobbly in the center.
- 9
Remove the baking dish from the roasting pan and let it cool.
- 10
Once cooled, cover the baking dish with cling film and chill in the fridge for at least 2 hours or overnight.
- 11
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.
- 12
Slice the creme caramel into portions and serve. Enjoy!