Crème Caramel (French Caramel Custard)

A smooth, delicate vanilla custard baked over a layer of golden caramel that pools around it when turned out.

TIME BREAKDOWN
Prep: 25 min
Cook: 50 min
Total: 1 hour 15 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • For the caramel: 150g caster sugar
  • For the caramel: 3 tbsp water
  • 500ml whole milk
  • 1 vanilla pod, split lengthways and seeds scraped (or 2 tsp vanilla bean paste)
  • 3 large eggs
  • 2 large egg yolks
  • 75g caster sugar
  • Boiling water, for the roasting tin

Method

  1. Heat the oven to 150°C (130°C fan). Place six 150ml ramekins in a deep roasting tin.

  2. Heat the caramel sugar and water in a small, heavy pan over a medium heat, swirling but not stirring, until it turns a deep amber. Quickly divide between the ramekins, tilting each to coat the base.

  3. Heat the milk with the vanilla pod and seeds until just below boiling. Remove from the heat and leave to infuse for 10 minutes, then remove the pod.

  4. Whisk the eggs, egg yolks and 75g sugar together until combined. Slowly whisk in the warm milk, then strain through a sieve into a jug.

  5. Pour the custard into the ramekins and pour boiling water into the tin until it comes halfway up the sides.

  6. Bake for 35 to 40 minutes until just set with a slight wobble in the centre. Cool, then chill for at least 4 hours or overnight.

  7. To serve, run a thin knife around each custard, place a plate on top and invert, giving a firm shake so the caramel runs over the top.