Crème Caramel

  • Serves: 8
  • Cooking Time: 60 MINS
  • Total Calories: 237 CALS

Nutrients per serving:

  • Protein: 7g
  • Fat: 8.3g
  • Carbohydrate: 33g


Combine first amount of sugar and water in small saucepan. Heat and stir on medium for about 2 minutes until sugar is dissolved. Brush side of saucepan with damp pastry brush to dissolve any sugar crystals. Bring to a boil on medium high. Cook, uncovered, without stirring, for 15 to 20 minutes until syrup is dark butterscotch colour. If colour is too dark, syrup will taste scorched. Do not overcook. Pour into greased 20 cm (8 inch) round pan. Place pan in 22 x 33 cm (9 x 13 inch) pan. Set aside.

Beat second amount of sugar, eggs and vanilla with whisk in large bowl. Combine milk and cream in separate small saucepan, heating on medium until very hot and bubbles appear around edge. Slowly add hot milk mixture to egg mixture while stirring constantly until well combined. Pour over syrup in round pan. Carefully pour enough boiling water into the same 22 x 23 cm (9 x 13 inch) pan until water comes halfway up side of round pan. Bake in 160°C (325°F) oven for about 35 minutes until just set. Remove round pan from water. Let custard stand in pan on wire rack until cool. Cover. Chill for at least 8 hours or overnight. Invert onto serving plate.

Preparation: 40 minutes

Cooking: 60 minutes


  • 3/4 cup (175 mL) granulated sugar
  • 3/4 cup (175 mL) water
  • 1/3 cup (75 mL) granulated sugar
  • 6 eggs
  • 2 tsp (10 mL) vanilla
  • 1 1/2 cups (375 mL) milk
  • 1 1/4 cups (300 mL) half and half cream (or homogenized milk)