Creme Caramel

Creme Caramel

Creme Caramel

A ligth but delicious dessert that is even better the day after
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Course: Celebrations, Dessert
Cuisine: French
Servings: 4 people
Calories: 208kcal


  • 1/2 litre milk
  • 50 g sugar
  • 4 eggs
  • 3-4 drops vanilla essence
  • Caramel:
  • 100 g sugar
  • 125 ml water


  • Prepare the caramel by placing three-quarters of the water in a thick-bottomed pan, adding the sugar and allowing to boil gently, without shaking or stirring the pan.
  • When the sugar has cooked to a golden brown caramel color, adding the remaining quarter of the water, re-boil until the sugar and water mix, then pour into the bottom of six dariole moulds.
  • Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar and essence.
  • Strain and pour into the prepared moulds.
  • Please in a roasting tin half full of water.
  • Cook in moderate oven 300 degrees for approximately 30 minutes.
  • When thoroughly cold, loosen the edges of the cream caramels with the fingers, shake firmly to loosen and turn out on to a flat silver dish.
  • Pour any caramel remaining in the mould around the creams.


Calories: 208kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 38g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

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