Crème caramel

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

For 4 portions

Nutritional Information

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


  • Caramel
  • 100 g sugar
  • 3 tbsp water
  • Custard
  • 3 dl milk
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 3 fresh eggs
  • 50 g sugar
  • Utensils
  • 4 ramekins, each approx. 150 ml, rinsed with cold water

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  • Caramel

    Bring the sugar and water to the boil in a wide pan without stirring, reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Take the pan off the hob. Add the water, holding the pan lid over at a slight angle for protection. Cover and continue to simmer the caramel until it has dissolved. Divide between the prepared ramekins.
  • Custard

    In the same pan, bring the milk to the boil with the vanilla pod and seeds, remove the vanilla pod. Whisk the eggs and sugar 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 be easily divided between the ramekins. To cook in a bain-marie Cover each ramekin with foil, place on a clean cloth in an ovenproof dish. Pour in boiling water to 2/3 the height of the ramekins. Bake 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 puddings to cool, then chill for approx. 4 hrs.
  • Serve:

    Using the tip of a knife, carefully separate the crème caramels from the edge of the ramekins and tip out onto plates.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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