Creme Caramels – a delicious recipe with caster sugar, water, milk, vanilla, eggs, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the sugar and water in a heavy based pan, heat gently and stir to dissolve then bring to the boil. Bubble to a golden caramel, remove from the heat and dip the base of the pan into cold water for a moment to stop the cooking. Pour into the moulds and leave to cool and set.
2
Slowly bring the milk and vanilla pod to the boil. Whisk the eggs, yolks and sugar until pale and thick, pour on the milk and vanilla pod, stir to blend and strain into a jug.
3
Preheat the oven to 150C/300F/gas2. Pour the egg mixture into the moulds and place them in a deep dish or roasting tin. Pour warm water around to come 2/3 up the moulds.
4
Bake in the oven for 35-40 minutes or until just set. Remove and leave to cool. Loosen and turn out on to individual plates.
837
kcal
Calories
21
g
Fat
124
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups caster sugar, 3 3/8 tablespoons water, 2 1/8 cups milk, 1 vanilla pod split lengthways, and more.
Yes, Creme Caramels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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