Creme Caramel

This recipe comes from the Australian Women’s Weekly Cooking Class Basic. Instead of the vanilla essence I used a vanilla bean. When I turned the caramels over the caramel had hardened a little & just slipped off the custard,  so I used it as a topper. This recipe makes one large creme caramel, I used 8 foil muffin cups for individual serves, I had just enough custard left to make a nineth one, just didn’t have enough caramel.



3/4 cup caster sugar

3/4 cup water

6 eggs

2 teaspoons vanilla essence

1/3 cup caster sugar, extra

1 3/4 cups milk

300 ml thickened cream



Combine sugar and the water in medium heavy-base saucepan, stir constantly using a wooden spoon over medium heat, without boiling, until sugar is dissolved. Use pastry brush dipped in water to brush any sugar crystals down from side of pan before mixture boils

Bring sugar mixture to a boil, boil rapidly, uncovered, without stirring, about 5 minutes or until mixture turns a light golden brown.

Pour caramel into deep 20cm round cake pan (it doesn’t need greasing), hold pan using cloth. Quickly tilt pan to coat base evenly with caramel. There is no need to spread caramel up side of pan. It is correct for caramel to set at this stage.

Lightly whisk eggs, essence and extra sugar together in medium bowl. Do not overwhisk or custard will be too aerated. Combine milk and cream in medium saucepan, bring to a boil. reduce heat, allow bubbles to subside from edge of pan. gradually whisk milk mixture into egg mixture, strain into cake pan over caramel.

Place a cake pan in baking dish with enough boiling water to come halfway up side of pan. Bake in moderately slow oven about 40 minutes or until custard is just set, it will set further on cooling. Remove from water, stand several hours to cool to room temperature. Cover pan, refrigerate overnight. This will ensure the caramel will coat the custard when it is turned out.

Use fingers to pull the top of custard from around side of pan. It shouldn’t stick to pan but, if you’re in doubt, carefully run a knife or spatula around edge of custard. Invert custard onto serving dish, serve with whipped cream and passionfruit pulp, if desired.


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