Back to Recipe Menu

Creme caramel


  • Preheat oven to 165°C fan forced (185°C normal).
  • To make the caramel, put 75 gm caster sugar and the warm water in a small pot and gently cook until golden, swirling every now and then. DON’T STIR! (If you are a caramel lover, double the quantities.)
  • Put the milk and vanilla in another pot and gently bring to the boil. Remove from the heat.
  • Whisk the eggs with the remaining caster sugar in a large bowl with an electric beater until pale and thick. Then pour in the boiling milk, continually mixing, and strain well, removing any foam.
  • Place 4 dariole moulds (or soufflé dishes) in a baking tray and divide the caramel between each one. Then top with the custard and pour boiling water into the tray to come up about halfway. Cook in the oven for about 30-40 mins until just set. Cool and refrigerate.
  • When ready, turn out the crème caramels onto individual plates and serve with a dollop of cream on the side.


  • 175 gm caster sugar
  • 100 ml warm water
  • 2 cups milk
  • 1 vanilla bean, halved lengthways & seeds scraped out
  • 4 large eggs
  • thick cream

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.

Conversion Tool

  • More handy conversions
    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