Crème Caramel

Total time: 5hr 10m
Preparation Time: 30m

For 4 servings

Nutritional Information

Contains 264 Kcal, 8g Protein, 41g Carbohydrates, 7g Fat


  • 50 g sugar
  • 3 tbsp. Water
  • 1 Vanilla pod, cut open lengthways, cut open lengthways, seeds scraped out
  • 3 dl milk
  • 3 fresh eggs


  • Bring the sugar and water to the boil in a wide-bottomed pan, without stirring, reduce the heat and simmer, shaking the pan occasionally, until a hazelnut brown caramel has formed. Take the pan off the hob. Add the water, holding the pan lid over at a slight angle as protection. Cover and continue to simmer the caramel until it has dissolved. Divide into the prepared moulds.
  • In the same pan, bring the milk to the boil with the vanilla pod and seeds, remove the vanilla pod. Mix the eggs and sugar together well in a bowl. Slowly pour the hot milk into the egg mixture, stirring with a whisk. Pour the liquid into a jug so that it can easily be divided into the moulds.
  • Cook in a bain-marie: individually cover the moulds with foil, place on a clean cloth in an oven-proof dish. Pour in boiling water to 2/3 the height of the moulds. Cook for approx. 40 mins. in the lower half of an oven preheated to 170°C. Take out of the oven, remove the foil. Leave the Köpfli to cool, then chill for approx. 4 hours.

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