Crème Caramel

In this dessert the caramelised sugar is baked under the custard and creates a melting golden top layer when you turn them out. This is an excellent choice for a dinner party since it must be made in advance – make individual servings or one large custard.

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Photo credit: Edmonds Illustrated Cookbook 98
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Prep Time: 1 hour plus overnight Servings: 6
  • ¾ cup sugar

    ½ cup water

    4 eggs or 6 egg yolks

    2 Tbsp sugar

    1 cup full-cream milk

    1 cup cream

    ½ tsp vanilla essence

  • 1. Preheat the oven to 160˚C. Have ready an ovenproof dish in which the dish or ramekins for the custard will fit neatly.

  • 2. Combine the first measure of sugar and water in a heavy-based saucepan and heat gently, stirring constantly until the sugar dissolves.

  • 3. Bring to the boil, stop stirring and watch closely, shaking the pan occasionally. When the sugar has become a rich, dark – but not burnt – caramel, carefully pour a little into each ramekin. Tilt the ramekins around to spread the caramel over the base and put them into the ovenproof dish.

  • 4. Beat together the whole eggs or egg yolks with the second measure of sugar, milk and cream until well combined but not frothy. Add the vanilla and strain into a jug.

  • 5. Pour the custard into the caramel-lined ramekins and pour enough hot water into the dish to come halfway up the sides of the ramekins. Slide the whole assembly carefully into the oven.

  • 6. Bake for 30–40 minutes or until the custard is just set, but still wobbly in the centre. Lift the custards out, cool on a rack, then chill overnight.

  • 7. To serve, loosen the edges with a round-bladed table knife and invert them onto individual plates – each custard will be surrounded with a pool of thin, golden caramel.

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