Golden Créme Caramel


Golden Créme Caramel
Prep Time
20 mins
Cook Time
40 mins
Chill time
6 hrs
Total Time
1 hr

This is the recipe that I made when I wanted try the new, local Gippsland Jersey milk. When 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.

Category: Dessert
Style: French
Quantity: 6 serves
Author: sbaskitchen
  • 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. Combine the milk and split vanilla bean in a saucepan over a medium heat and bring to the boil, being careful not to let it boil over.  Remove the vanilla bean.

  2. In a mixing bowl, whisk together the whole eggs, egg yolks and caster sugar until slightly creamy and then gradually add the boiling milk while quickly whisking the mixture.

  3. Strain the custard and pour it into the caramel coated mould.

  4. Place the mould into a bain-marie (a large baking dish with boiling water poured in until it comes half way up the mould).  Cook in a preheated oven at 170˚C for approximately 40 minutes, or until the custard is lightly set.

  5. Take the mould from the bain-marie and allow it to cool completely before covering it with plastic wrap and placing it into the refrigerator for several hours or overnight.

  6. Carefully run a thin sharp knife around the side of the mould and invert onto a deep serving platter with a lip. Cut into wedges to serve.

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 an ungreased 20 cm 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 2.5 cm / 1 inch deep to hold the caramel sauce.
  • I also like to use small dishes and make individual créme caramels.



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