Crème Caramel

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is one of my favourite desserts. No two people make it in exactly the same way, but this is my grandmother’s recipe, and ideally it should be made 24 hours in advance to give the rich caramel colour at the bottom of the dish time to develop.


For the caramel

  • 200 g unrefined caster sugar
  • 50 ml water


    Heat the oven to 160°C/gas 3. Place an ovenproof soufflé dish in the oven to warm.

    Make the caramel. Place the sugar and water in a small pan. Bring to the boil, then simmer until golden brown. Pour into the warm soufflé dish.

    Place the milk in a pan and bring gently to the boil. Take off the heat.

    Mix together the eggs, egg yolks, sugar and vanilla extract in a bowl. Pour this into the hot milk and stir well. Strain the mixture through a fine sieve into the caramel-lined soufflé dish.

    Make a bain-marie: place the dish in a deep roasting tin and half-fill the tin with hot water. Carefully place in the oven and cook for 1 hour. Remove and allow to cool, then place in the fridge for an hour before serving (or overnight).

    To turn out the caramel, run a knife around the custard. Place a deep-sided serving plate over the top and invert the dish into the plate. Carefully remove the soufflé dish, and serve.