Creme Caramel (French)
Creme Caramel

Caramel-flavoured egg custard. A famous French dish.


  • 250 gm sugar
  • 2 tsp vanilla essence
  • 425 ml/1/3rd cup milk
  • 250 gm or 1 cup cream
  • 5 large-sized eggs
  • 2 egg yolks


1. Put 175 gm of sugar in a heavy-bottomed pan and caramelise it to a golden colour.

2. Pour the prepared caramel into a soufflé dish and swirl to coat the base.

3. Bring the milk and cream to the boil. Cool for 15-20 minutes.

4. Whisk eggs, egg yolks and the remaining sugar into the hot milk.

5. Strain the mixture into the caramel-lined dish. Cover with the foil. Place the dish in a
    roasting tray and pour enough boiling water up to half the dish.

6. Bake the custard for 40-45 minutes in a preheated oven 180 deg c till it sets.
    Cool and chill.

7. Carefully run a sharp knife along the edge to loosen the custard. Invert the custard
    onto a serving plate.
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