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Caramel Custard / Creme Caramel - French Dessert Recipes

Cuisine French
Servings 6 Servings


  • For The Caramel Syrup:
  • Sugar - 1/2 cup
  • For The Custard:
  • Sugar - 1/3 cup
  • Egg - 2
  • Amul Cream - 250 ml
  • Vanilla- 1 tsp


  • Preheat oven to 180°C.
  • In a sauce pan add sugar for the caramel.
  • Do not stir.
  • Keep heating until it starts browning.
  • Keep heating until all the sugar melts and forms a dark syrup.
  • Immediately divide it between six ramekins.
  • In a bowl combine eggs, sugar and vanilla essence.
  • Beat until all the ingredients are combined.
  • Heat cream until it forms bubbles on top.
  • Slowly pour it into the eggs mix stirring it continuously.
  • Once all the ingredients are incorporated, divide it between the caramel coated ramekins.
  • Place them in a deep tray and pour hot water to fill half the tray.
  • Bake the custard for 20 - 25 minutes until the centre of the custard is slightly jiggly.
  • Remove from oven and allow it to cool completely.
  • Remove the water from the tray, place the ramekins inside and cover it with a foil.
  • Refrigerate it for 2-3 hours.
  • Now with a knife or a butter knife, gently loosen the custard from the ramekin and flip it on a serving plate.
  • Serve it immediately.