Crème Caramel

Crème Caramel


  • ¾ cup castor sugar
  • ½ cup water
  • 6 eggs
  • 2 tsp vanilla extract
  • ⅓ cup castor sugar, extra
  • 300ml cream
  • 1 ¾ cup milk


  • Preheat the oven to 160° C on conventional setting or 140° C fan forced.
  • Stir the sugar and the water in a medium saucepan, on medium heat, until the sugar dissolves. (Do not boil)
  • Brush the sides of the saucepan with a wet pastry brush to remove undissolved sugar crystals. Bring to the boil and boil uncovered, without stirring until the mixture is a caramel colour. Remove from the heat and pour the toffee like mixture into 6 ramekins.
  • Whisk eggs, vanilla extract and extra sugar in a large bowl.
  • Combine the cream and milk in saucepan and bring to the boil. Whisking constantly, pour the hot milk mixture into the egg mixture. Strain into the ramekins.
  • Place the ramekins in a medium baking dish; add enough boiling water to come halfway up the sides of the ramekins. Bake for 20 – 30 minutes or until set. Remove the ramekins from the water bath cover and refrigerate overnight.
  • Using a blunt knife, run the blade around the edge of the caramel, place a side plate over the ramekin and invert the caramel onto the plate.
  • Serve with fresh berries and cream or ice cream.

Serves 6