Creme Caramel

Classic French dessert without calorific overkill

5 star rating based on 153 reviews

Ingredients for 6

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4 eggsegg (200 grams)
125 gramscaster sugar
1 podvanilla (6 grams)
600 mlsmilk
For the Caramel
50 mlswater
45 gramscaster sugar
Salt content: 0% (by weight, not counting salt in other ingredients)
You can use vanilla extract instead of real vanilla if you want to spare the expense. It does taste and look nicer with real vanilla, though.


Pre-heat the oven to 150 degrees Celsius / 300 Fahrenheit / Gas Mark 2.

This is the point where I have to confess that I made the batch in the photos below with vanilla flavouring as I didn't have a vanilla pod at home. If you can, use real vanilla, as you really can taste the difference!

Step-by-Step Instructions

Recipe PhotoAs a first step, we make the creme. Take 1/3 of the milk, cut open your vanilla pod lengthwise and boil it in the milk. Keep just below boiling for 10 minutes so that the vanilla flavour can enter the milk. Cool down a bit, then mix in the rest of the milk, the caster sugar and the eggs. Beat well. If you are using vanilla flavouring, you don't have to heat up the milk.
Recipe PhotoNow we are making the caramel. This takes a bit. Put the caster sugar and the water into a small saucepan. Now boil the mixture up so that the sugar dissolves and keep at a bubbly boil like in this photo. Occasionally stir with a fork, but don't overdo it.
Recipe PhotoAfter some time (this can take a good 10 minutes or longer), you will notice that the sugar turns golden brown.
Recipe PhotoNow you have to watch the caramel as you don't want to burn it. Stir it with a fork and brown it to your liking - don't go too dark as it will add a burned taste to the caramel. Quickly put the bottom of the saucepan into cold water (just very briefly, we only want the caramelising to stop).
Recipe PhotoNow you have to hurry - pour equal amounts of caramel into the ramekins and swirl the ramekin in your hand to distribute the caramel at the bottom so that it touches the sides.
Recipe PhotoWithin minutes, the caramel goes solid. This is the degree of caramelisation that I prefer - dark golden brown.
Recipe PhotoNow add the creme mixture into the ramekins.
Recipe PhotoPut the ramekins into a roasting dish and fill with boiling water so that the water goes half way up the ramekins. Put into the pre-heated oven and leave for 45 minutes.
Recipe PhotoNow the creme has set. Let the creme caramel cool down, then cover in cling film and put them in the fridge. You will have to leave them for 24 hours in the fridge so that the caramel is dissolved and enters into the creme a bit.
Recipe PhotoGo around the inner rim of the ramekin with a knife and turn out the creme caramel onto a plate and serve.

Please leave some feedback by rating this page (1=worst 10=best)!
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8it awesome I enjoy trying with the pictures included it's gr8
2Sickly sweet, beehive
5does the water have to be boiling?
9waoh !!! its amazing so easy to understand ....the pictures makes them awesome
8It's really nice but I've tried it with my anty maybe she does not know how to do it but it smelled like egg when we finished but I will try this one again
10thank you it is delicious and made it easy with pictures
10 wow nice cream caramel
9Great nice and easy, but make yours in 4 cups and make twice the caramel thanks
10this is amazing! thank you soo much
5YOUR caramal looks overcooked... my cream caramal do not have all the holes around the bottom.. you oven must of been t6o high..
5I rated a 5 because it looks like a good recipe but I have not made and tasted it
10I used half the amount of sugar and it was still disgustingly sweet. Was 125gms an error. So disappointing.
10It's so nice I tried it and you made it more simpler with the pictures
7As someone already said: not enough caramel
10Thank you so much,this really helps
10Thank you, the picture makes it easier.
10 Im enjoy with nice photo and easy way to make cream caramel thanks
8this was really tast good,, i tried it in school and i'm going to used this in my write-up coursework.
10Really good and simple. Not too sweet if sugar is reduced by a tablespoon. Most recipes have too much caramel, but the amount called for this recipe is perfect!
10Im enjoy with nice photo and easy way to explain how to make nice item
10Step by step instructions was easy to follow, I really enjoyed this dessert & got it right first time &#57358 would recommend anyone to give it a go, can't go wrong&#57430
10Good the picture is good
5meh. great instructions. pictures were pretty good. The overall thing tasted... meh.
10thank you
10i tried it, following the steps and having the pictures as a guide and it was really nice ....
10this is the perfect recipe! easy and "a point" I made it zillions of time and it always work. Do not complicate things is my motto!
10Had made it in a big bowl today and cooking time was an hour will try when I get back from work looks good
8why i buy ready one while it can be don simply , i will do it immediately after i have seen your picture
8very simple and good recipe
8very simple and good recipe
5I think this is a good recipe but how long does it take over all? and can i leave it in the fridge for longer than 24 hours? and how long does it keep for?
5thats what we called flan not creme caramel
10omg!!!!! this looks amazing > . < love love love
6 try to show a perfect one with no holes in it ! well Im a beginner.thanks for the directions.
2not very detailed and not a very clear direction.
10Very easy and the photos are so lovely x
10Thanks for making it easy, will definitely try this
10Very very nice
9Good photos. Makes it easier though I have not tried it yet. The recipe I have is very poor. Rated 9
10I love it with the bubbles, and I think the idea of adding mandarin peel is something to try! Merci!
10It's so easy . Love it !
10Best how-to make recipe I have read yet! Kudos!
8I haven't made the creme caramel yet, and this is my second comment. (My first is right below this one where I gave the page a 9.) Must I allow the the caramel to harden before adding the creme?
9Good photographs and demonstration, but beginners should be shown how to "turn out" the creme caramel onto a plate.