Recipe: Crème Caramel

This classic French dessert meaning a soft caramel pudding is an all time favourite of mine not because it

is super soft and melts in the mouth but also because it is easy to make. I remember having a crème

caramel for dessert every day after dinner for almost about a month during my Bristol days. A sudden

‘after dinner dessert craving’ the other day reminded me of crème caramel and I gave it a go.


Whole Milk – 3 cups

Sugar – 1 1/2 cups

Eggs – 2 large + 3 egg yolks

Vanilla extract – 2 1/2 tsp

Salt – a pinch to taste


Preheat the oven to 180 o C. In a pan, take 1 cup sugar and add 4 tbsp of water and let it dissolve over

medium heat for caramelisation. Keep swirling the pan but do not insert a spoon inside the melting

sugar. Once the colour of the sugar starts changing to amber around 7-8 minutes, quickly remove from

heat and divide it equally among four ramekins or moulds in which the pudding is going to set. Keep

aside the ramekins. In another pan, heat the milk on a medium heat until it is hot but remember not to

boil it. In a bowl, whisk the eggs, egg yolks, salt and the remaining ½ cup sugar until smooth. Pour one

ladle full of hot milk into it and whisk. Keep whisking in the whole milk into the egg mixture slowly.

Make sure there are no lumps in the milk-egg mixture. Mix the vanilla essence into it and pour the

mixture dividing equally among the 4 ramekins. Place the ramekins in a baking tray and add boiling

water to the tray to ensure that the ramekins are halfway immersed inside the water. Cook for 30-35

minutes. Remove from oven and cool slightly. Refrigerate for atleast 3-4 hs before serving. Run a sharp

knife through the edges of the ramekin and turn it upside down on a plate. Shake the ramekins slightly

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