Recipe

Creme caramel

This family-sized creme caramel recipe is served in a large pan rather than individual pots so you can scoop out as much as you need. This classic French recipe is completely unbeatable for dessert.

May 16, 2011 2:00pm
  • 25 mins preparation
  • 1 hr cooking
  • 6 hrs marinating
  • Serves 8
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Creme caramel

Ingredients

  • 3/4 cup (165g) caster sugar
  • 1/2 cup (125ml) water
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) caster sugar, extra
  • 1 1/4 cup (310ml) thickened (heavy) cream
  • 1 3/4 cup (430ml) milk

Method

  • 1
    Preheat the oven to 160°C (140°C fan-forced).
  • 2
    Stir sugar and the water in medium heavy-based frying pan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is a deep caramel colour. Remove from heat; allow bubbles to subside. Pour toffee into deep 20cm round cake pan.
  • 3
    Whisk eggs, extract and extra sugar in large bowl.
  • 4
    Bring cream and milk to the boil in medium saucepan. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan.
  • 5
    Place pan in baking dish; add enough boiling water to come half way up side of pan. Bake about 40 minutes or until set.
  • 6
    Remove creme caramel from baking dish. Cover; refrigerate overnight.
  • 7
    Gently ease creme caramel from side of pan; invert onto deep-sided serving plate.

Notes

You can use a 300ml carton of cream in this recipe.

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