Crème Caramel

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in
The French Kitchen: A Cookbook

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 th