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Crème Caramel

from Grandpa's kitchen

​

Ingredients

Custard

  • 1 litre Milk

  • 4 Eggs

  • 6 Egg Yolks

  • 4 tbsp Sugar


Caramel

  • 225g Sugar

Method

  1. Warm milk

  2. In a separate bowl, beat eggs, yolks and sugar together

  3. Add warm milk to eggs and beat again (do not allow to get frothy)

  4. Strain through a tea towel

  5. Slowly melt sugar in a pan

  6. When molten, boil rapidly without stirring until it turns a rich golden colour (and strong smell of caramel)

  7. Pour into soufflé dish turning to coat both sides and bottom

  8. Pour egg mixture into soufflé dish and cover with tin foil

  9. Place in Bain Marie in oven for 40 - 45 minutes at 180°C until just set (test with a knife)

  10. Allow to cool before turning out

Notes

©2025, but feel free to use any of these if you invite us to the tasting!

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