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Creme Caramel


  • Preheat oven to 165°C.
  • To make the caramel, gently cook 75 gm caster sugar and the water in a heavy-bottomed pot until golden brown, swirling now and again. (DON'T STIR.)
  • At the same time, place the vanilla bean and seeds in another pot with the milk. Gently bring to the boil and remove from the heat.
  • Whisk the eggs in a bowl and add the remaining sugar, all at once. Whisk well.
  • Place dariole moulds in a baking tray and pour a little caramel into them.
  • Then pour milk into the egg mixture. Whisk well and strain through a fine sieve, removing any foam off the top. Pour on top of the caramel to fill the moulds and pour boiling water into the baking tray to one-thirds high. Cook in the oven for about 25-40 mins until just set. Allow to cool and refrigerate, before turning out and serving.
  • from Cameron Cox - Melbourne pastry chef


  • 175 gm caster sugar
  • 100 ml warm water
  • 1 vanilla bean, split in half lengthways and seeds scraped
  • 4 eggs
  • 500 ml milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm