Creme Caramel

chef.pierre's picture

Jul. 23, 2011


For custard
Milk 1 3/4 Pint (1 Liter)
Vanilla pod 1 , split in half lengthways
Eggs 8
Sugar 4 Ounce
For caramel
Water 2 Tablespoon
Sugar 4 Ounce (100 Gram)
Lemon juice 1 Teaspoon


1. Put the milk in a heavy pan with the vanilla and bring slowly to the boil. Remove and leave to infuse.

2. To make the caramel: put the sugar, water and lemon juice in a small heavy pan. Cook over moderate heat until a rich golden caramel colour is obtained. Remove from the heat and pour immediately into a warmed 2 litre (3 1/2 pint) mould or souffle dish. Rotate the dish quickly so that the caramel coats the base and sides evenly. Set aside.

3. Make the custard: whisk the eggs and sugar together in a bowl until thoroughly combined. Discard the vanilla from the infused milk, then whisk the milk into the egg and sugar mixture. Pass the mixture through a fine sieve into the caramelized mould.

4. Stand the mould in a hot bain marie and place in a preheated moderate oven. Immediately lower the temperature to cool. Cook for about 1 hour or until set; to test if the custard is set, insert a knife into the centre - it should be clean when withdrawn.

5. Remove the creme caramel from the bain marie and leave until cold. Leave in a cool place or chill in the refrigerator for 4 hours before unmoulding onto a deep serving dish. To unmould easily, dip the base of the mould into a bowl of hot water for 30 seconds.

6. Serve creme caramel at room temperature or chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 246Calories from Fat 76

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 112 mg4.67%

Total Carbohydrates 35 g11.7%

Dietary Fiber %

Sugars 34 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet