Custard Crème Caramel

    (160)
    1 hour 10 minutes

    A delicious custard pudding with a caramel sauce. This is served in individual ramekins - the perfect dinner party dessert.


    149 people made this

    Ingredients
    Serves: 4 

    • 1/2 cup caster sugar
    • 2 cups milk
    • 2 eggs, beaten
    • 2 egg yolks, beaten
    • 3/8 cup caster sugar

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. In a heavy bottomed saucepan over medium heat, melt 125g sugar until golden. Carefully pour the hot sugar evenly into four ovenproof ramekins or custard cups, tilting cups to coat bottoms evenly.
    3. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in the 90g sugar. Pour milk mixture evenly into ramekins.
    4. Line a baking tray with a damp tea towel. Place ramekins on cloth, inside the baking tray and place it in the oven. Fill the baking tray with boiling water to reach halfway up the sides of the ramekins.
    5. Bake in preheated oven 40 minutes, until set. Let cool, invert onto small plates and serve.

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    Reviews and Ratings
    Global Ratings:
    (160)

    Reviews in English (128)

    by
    1

    Something else. I added a few drops of vanilla, but the recipe is delicious either way.  -  29 Sep 2008

    by
    1

    Flan is one of my favourite desserts but I didn't enjoy this version as much as another recipe I've tried from this site. It didn't set up as I'd hoped and I really prefer the kind made with condensed milk. Glad I gave it a shot. Thanks anyway Bobby.  -  29 Sep 2008

    by
    0

    So easy and so perfect! I wanted to make flan to go with a Mexican dinner, but didn't have condensed or evaporated milk, (which most of the flan recipes call for). I followed the recipe (adding NO vanilla) and both my husband and I thought the caramel flavouring was all it needed. I had no problem melting the sugar. Just remember to use only medium heat so it doesn't cook too fast. Thanks for a great, simple flan recipe!  -  29 Sep 2008

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