Caramel Custard

Crème Caramel

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

In this dessert, the baked custard is surrounded with a caramel sauce. When making caramel custard, be sure the caramel is thoroughly cooked and quite dark, so that the finished dessert is not too sweet.


  • Caramel made with ¼ cup/60 ml water and ½ cup/100


  1. Make the caramel, and line the mold with it. The caramel will set at once. Heat the oven to 350°F/175°C and prepare a water bath.
  2. For the custard: bring the milk to a boil with the vanilla bean, if using; cover and leave to infuse off the heat 10-15 minutes. Add the sugar and stir until dissolved. Meanwhile, beat the eggs and egg yolks until mixed. Stir