Creme Caramel

Preparation info
  • Makes


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 100 g granulated sugar
  • 60 ml water
  • 2


Make the caramel, using the granulated sugar and water. Use immediately to coat the inside of four 125 ml ramekins. Put the whole eggs, egg yolks, sugar and vanilla in a bowl and stir gently to mix. Heat the milk until hand hot and pour it on to the egg mixture, stirring.

Strain the custard into a jug, then divide equally between the ramekins. Bak