Creme Caramel



  • ½ cup sugar
  • ½ cup water
  • 250ml cream
  • 250m milk
  • 1 tsp. vanilla essence
  • ½ cup sugar
  • 4 eggs


  1. In a saucepan, add 1st measure of sugar and water and cook until just starts to brown.
  2. Remove from heat quickly.
  3. (Be careful to remove before you think it is ready as toffee burns very quickly.)
  4. Pour equally into the bottoms of four ramekins.
  5. In another pan add cream milk and vanilla and bring just to the boil, then immediately turn off.
  6. Whisk second measure of sugar and eggs in a bowl until light and creamy and slowly add cream mixture
  7. Pass the custard mixture through a sieve evenly into each of the ramekins.
  8. Place the ramekins on the bottom shelf of the oven.
  9. Place a sheet of baking paper on the rack on the shelf above to stop excess moisture dripping into the ramekins.
  10. (Alternatively cover each ramekin with foil or baking paper)
  11. Place ramekins in cold oven and set oven to Steam at 85°C and then steam for 20 minutes or until custards are just set and still jiggly in the centre.
  12. Refrigerate for at least an hour or more until cold.
  13. Turn out onto a flat plate.
  14. (Using a kitchen torch on the base of the base of the ramekin will assist with turning out)