Créme caramel

Infused with vanilla and served with rich nut brown caramel. The simplicity of this desert belies it's amazing flavour. It's essentially a soft set egg custard with added cream for a luxuriously decadent feel.


Here's how....


Makes 8 darioles or ramekins

Ingredients for caramel

200g caster sugar

Ingredients for créme

100g caster sugar

4 large eggs

1 tsp vanilla bean paste

400ml whole milk

80ml double cream

Pre heat oven to 175c

Get a baking dish and place ramekins inside and fill the dish with enough hot water to come 1/3 up the ramekins.


Add 200g sugar to a pan and gradually melt the sugar to create a syrup, it should be nut brown not too dark, don’t stir the sugar, it will crystallise, just shake and swirl the pan.

Equally distribute the syrup between the ramekins, if the syrup starts to set before you’re finished just warm again. The syrup will be just a small amount in the bottom of each.


Now for the flan mix. Add all ingredients and whisk well. Pour into a jug through a fine sieve to remove air bubbles then pour gently and equally between ramekins.

Cover each ramekin tightly with foil then place in the baking tray with water and in the oven at 175c for exactly 65 minutes.


Remove from the oven and place ramekins on a cooling rack. When cooled place in the fridge to keep until you’re ready to use.


When you want to serve pop the ramekin in a bowl of hot water for a minute or so then run a sharp knife around the edge, turn over on a plate and it should come out with ease.

Serve with a couple of raspberries for colour and tartness. Enjoy!


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