Crème caramel

Preparation info
  • Feeds

    four to eight

    • Difficulty


Appears in
Old Food

By Jill Dupleix

Published 1998

  • About

There is a very good reason why crème caramel has become so damnably clichéd. It’s delicious. I often infuse the milk with lemon rind for extra fragrance and a light citrusy accent, but otherwise, there’s not much I would want to change.


  • 1 litre ( pints) milk
  • 6 tbsp caster sugar


Combine milk, sugar, lemon rind and vanilla bean and bring slowly to the boil. Remove from heat and leave to stand for 1 hour to infuse.

Heat the sugar for the caramel with just en