Creme Caramel

A traditional favourite dessert, simply made from eggs, milk and sugar

Serves: 4


  • 75g Sugar
  • 4 Eggs
  • 4 Egg Yolks
  • 2 tbsp Sugar
  • 575ml Milk
  • 1 Vanilla Pod


  1. Heat the oven to 180C, Gas Mark 4
  2. Put the 75g sugar and 1 tsp water in a heavy based pan and melt slowly without stirring. When it starts to colour, stir slowly and carefully until it is a dark honey colour.
  3. Pour into the serving dish or ramekins and swirl carefully to coat the sides and base.
  4. Beat the eggs and yolks in a bowl.
  5. Boil the milk with the vanilla pod. Remove the pod and pour the milk onto the egg mixture, beating all the time.
  6. Pour into the caramel lined dish.
  7. Stand in a bain marie (water bath containing 4 cm water) and cook until the custard is set, about 40 mins.
  8. Remove from the oven and leave until cold.
  9. Chill, then turn out when ready to serve.