Golden Créme Caramel

Golden Créme Caramel

This is the recipe I made to try out our new, local Gippsland Jersey milk. When I went looking for a recipe, the one I wanted to make simply said “pour the resulting custard into a caramel-coated mould”, it didn't give the quantities, ingredients or instructions for making the caramel. So I decided to make the custard from one book and the caramel from another. The custard recipe is from Larousse Gastronomique, the caramel from D'ouceurs d'anton.


  • 500 ml milk
  • 1 vanilla bean, split
  • 2 whole eggs
  • 4 egg yolks
  • 125 g caster sugar

For the caramel

  • 110 g sugar
  • 4 tbsp water


  1. Carefully bring the milk, with the split vanilla pod added, to the boil.
  2. In a mixing bowl, blend the whole eggs, egg yolks and caster sugar.
  3. Gradually add the boiling milk (having removed the vanilla pod), whisking it quickly.
  4. Strain the custard and pour it into the caramel coated mould.
  5. Place the mould into a bain marie and cook in a preheated oven at 190˚C for approximately 40 minutes, or until the custard is lightly set.
  6. Take the mould from the bain marie and allow it to cool completely.
  7. Carefully run a knife around the edge of the mould to loosen the custard, then place your serving dish on the top of the mould and turn upside down.

For the caramel

  1. Place the sugar and water into a saucepan and bring to the boil.
  2. Continue to boil until it thickens and becomes a very light caramel colour – be careful it will turn very quickly.
  3. Carefully pour the caramel into the mould, turning it in all directions to coat the bottom and sides.


  • Be careful when coating the dish with the caramel.  The caramel is very hot!
  • Make sure your serving dish is approx 1 cm deep to hold the caramel sauce.

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