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Creme Caramel

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A lovely dessert and great for using up left over egg yolks

A lovely dessert and great for using up left over egg yolks

Ingredients

Serves: 6

Metric Cups

For the Creme

  • 150 millilitres milk
  • 275 millilitres double cream
  • 4 large eggs
  • 40 grams soft brown sugar
  • pure vanilla extract

For the Caramel

  • 110 grams caster sugar
  • 2 tablespoons water (tap hot)

For the Creme

  • 5¼ fluid ounce milk
  • 9⅔ fluid ounce heavy cream
  • 4 large eggs
  • 1 ounce soft brown sugar
  • pure vanilla extract

For the Caramel

  • 4 ounces superfine sugar
  • 2 tablespoons water (tap hot)

Method

Creme Caramel is a community recipe submitted by Rhyleysgranny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat oven Gas mark 2 300.F 150.C
  • First make caramel.

  • Put sugar in a medium saucepan and heat. When sugar begins to melt bubble and darken stir and continue to cook until it has become a uniform liquid syrup about 2/3 shades darker than golden syrup. Take pan off the heat and carefully add water. It will sputter but will soon subside. Stir and when syrup is smooth quickly pour into dish and tip to coat sides a little.
  • Pour milk and cream into another pan and leave to heat gently while you whisk the eggs brown sugar and vanilla essence in a large bowl When milk is steaming hot pour onto egg mixture whisking until thoroughly blended.
  • Pour liquid into dish with the caramel coating and place in large roasting tin. Transfer it to oven then pour hay water into it to surround dish up to 2/3 depth.
  • Bake for an hour. Cool and chill then serve. Free edges by running hot knife around before inverting. If there are 4 egg yolks I usually add 1 full egg to make up any deficit
  • Pre-heat oven Gas mark 2 300.F 150.C
  • First make caramel.

  • Put sugar in a medium saucepan and heat. When sugar begins to melt bubble and darken stir and continue to cook until it has become a uniform liquid syrup about 2/3 shades darker than golden syrup. Take pan off the heat and carefully add water. It will sputter but will soon subside. Stir and when syrup is smooth quickly pour into dish and tip to coat sides a little.
  • Pour milk and cream into another pan and leave to heat gently while you whisk the eggs brown sugar and vanilla essence in a large bowl When milk is steaming hot pour onto egg mixture whisking until thoroughly blended.
  • Pour liquid into dish with the caramel coating and place in large roasting tin. Transfer it to oven then pour hay water into it to surround dish up to 2/3 depth.
  • Bake for an hour. Cool and chill then serve. Free edges by running hot knife around before inverting. If there are 4 egg yolks I usually add 1 full egg to make up any deficit
  • Additional Information

    Serves 4-6

    Serves 4-6

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