Alison Niven

Crème Caramel

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

This is my favourite thing to do with a half dozen fresh eggs. I usually cook it in a 900ml round dish, but you can also use six 10cm ramekins to make individual puddings. Either way, bake the crème caramel the day before you want to eat it, then turn it out just before serving.

Ingredients

  • 55 g granulated sugar
  • 6 large eggs
  • 85 g caster suga

Method

  1. Preheat the oven to 150°C/130°C/gas mark 3.
  2. To make the caramel, put the granulated sugar into a dry saucepan and place over a medium heat. Once the sugar starts to melt around the edges, stir it continuously until it becomes a dark golden caramel, the