Crème caramel

Prep and cook time: 45 minutes

Cannot be frozen

Serves: 4


50 g sugar

2 egg yolks

1 egg

200 ml milk

150 ml cream

½ tsp vanilla extract

For the caramel:

80 g sugar

Also needed:

4 small pans,  150 ml capacity


  • Heat the oven to 180 C
  • Beat the sugar with egg and egg yolks. Bring the milk and cream with the vanilla extract to a boil, then pour into the egg mixture, stirring all the time.
  • For the caramel, simmer the sugar with 2 tbsp water in a small saucepan until the sugar is golden brown. Oil the pans slightly and pour in the caramel, tipping bowls until the caramel is evenly spread.
  • Sieve the egg mixture and pour it into the bowls. Place the bowls into a large ovenproof dish or pan and fill it with water to halfway up the sides of the pan. Bake for 30 minutes until set.
  • Let the cream cool, keep them in the refrigerator until ready to serve.


Leave a Comment

Your email address will not be published. Required fields are marked *