Crème Caramel

Crème Caramel

  • Servings: 8 - 12
  • Difficulty: Medium
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Prep: 1 hour |  Cooking: For one pan cook for 45 – 60 minutes. Test with skewers after 40 mins. For individual serves cooking time is 30 – 35 mins. Again test after 25 mins.| Oven: Bake in “moderately slow oven” on 160 °C / 320 °F.

Best to make at least night before.
I sometimes make it two nights ahead!

Acknowledgment: Kudos to my mum.



  • 2 cups milk
  • 300ml cream
  • 4 eggs
  • half cup castor sugar
  • 1 teaspoon vanilla
  • 3 egg yolks, extra


  • 1 cup sugar
  • 1 and one-third cup water


  • (another) 300ml cream, whipped
  • Strawberries (possibly passionfruit if in season)


  1. CARAMEL: Place sugar and water in a medium-sized pan, and stir over low heat until sugar dissolves. Stop stirring, and increase heat. Bring to boil, until it turns deep golden brown and do not stir. Note, if too pale it doesn’t taste good, but on the other hand if too dark it will taste burnt. Try for a nice and deep colour!
  2. Now, the next step is extremely hot. You need a doubled over tea towel over your hands to hold the cake pan or individual moulds. Pour the caramel into the cake pan or individual serves, and tilt to coat bottom and around the sides up about 3/4 of the sides. It sets practically immediately.
  3. CUSTARD: Combine milk and cream in a saucepan, bring to scalding point (i.e. when small bubbles appear on surface). Cool slightly. Set aside for a bit to cool.
  4. Place eggs, extra yolks, vanilla and sugar in bowl, beat lightly to combine (I don’t even use the electric one, just the hand beater). Pour milk mixture into eggs and beat with hand beater until slightly frothy.
  5. Now strain that into the cake pan (or individual serves) over the caramel. Place pan or mini serves into a baking dish that has sides with cold water (up about a 3 cm) and cook (see Cook Time instructions to the left).
  6. Done when comes out clean and slight tilting of pan … not too much wobble!
  7. Depends on your oven the time to be done. Take the pan out of oven. Remove from baking dish. Let get completely cold. Then, cover with foil which you spear to make a few holes. Put in fridge.
  8. To serve, ease around with knife to loosen. If in one pan, serving plate must accommodate the syrup, so it can’t be flat.