Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Bhg
  • Shop
  • News
  • Food
  • DIY
  • Garden
  • Renovating
  • Decorating
  • Health
  • TV
  • Hard to Find
Subscribe
  1. Home
  2. Food

Crème caramel

Grab your spoon and go for gold! - by Better Homes and Gardens
  • 09 Jul 2021
Crème caramel
Prep: 15 Minutes - Cook: 65 Minutes - Easy - Serves 8
Proudly supported by

There is so much more to sugar than meets the eye. Heat it under the right conditions and what happens? It transforms into beautiful caramel. 

This rich and indulgent recipe has the power to make cloudy days seem warm and bright. If you want to kick it up a notch, you can infuse the milk with flavour by using cinnamon sticks, citrus peel or cardamon pods. Just be sure to strain before adding to the egg mixture.

Ingredients

⅔ cup water

1 cup caster sugar

375ml milk

300ml pure cream

3 eggs

6 egg yolks

Extra ⅔ cup caster sugar

Method

  1. Preheat oven to 150C. Line a large baking dish with a tea towel and place a 20cm-square cake tin in the centre.

  2. Put water in a medium saucepan over a high heat. Pour sugar into centre of pan. Stir to combine, keeping sugar in centre and away from side of pan. Bring mixture to the boil, without stirring and using a wet pastry brush to scrape any sugar crystals down side of pan, for 8-10 minutes or until sugar dissolves and mixture is light golden. 

  3. Reduce heat to low and cook, stirring occasionally, for 3 minutes or until mixture turns amber. Pour into cake tin and set aside. (Caramel will continue to darken in tin.)

  4. Put milk and cream in a medium saucepan over a medium heat and cook, stirring, until mixture comes to the boil. Remove from heat and set aside to cool slightly.

  5. Meanwhile, put eggs, yolks and extra sugar in a large bowl and whisk to combine. Gradually add hot milk mixture to egg mixture, whisking until combined. Using a fine sieve, strain mixture into cake tin. 

  6. Pour boiling water into baking dish until water comes halfway up sides of cake tin. Bake for 40-45 minutes or until almost set. (It should still have a slight wobble in centre; it will set more firmly once it cools.)

  7. Remove cake tin from dish and refrigerate for 6 hours or preferably overnight.

  8. Run a small sharp knife around edge of tin. Put a serving plate or tray larger than tin on top of tin. Pressing plate firmly against tin, swiftly turn over. Remove tin and allow caramel to run onto plate. Serve.

Cooks tips

  • Don't be concerned if a little of the caramel toffee remains in the tin when you turn it out. It's completely normal.  
  • You can freeze the leftover egg whites in a small zip-lock bag for up to 3 months. Date the bag and note how many egg whites there are. Defrosted frozen egg whites make a great pavlova! 

You may also like

Caramel slice

Self-saucing caramel pudding

Chewy chocolate caramel cups

  • Food
  • Desserts Recipes
Better Homes and Gardens
Better Homes and Gardens
Australia's favourite TV show, magazine and website.

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Treat yourself to a subscription-Save up to 25%

Plus, your chance to win

Subscribe Now
Treat yourself to a subscription

Recommended to you

YOU’LL NEED A WEDGE TO HANG THAT DOOR
Watch 6:32

YOU’LL NEED A WEDGE TO HANG THAT DOOR

{headline}

{headline}

Chewy chocolate caramel cups

Chewy chocolate caramel cups

Caramel Dessert Slice

Caramel Dessert Slice

Vanilla and white chocolate panna cotta

Vanilla and white chocolate panna cotta

Blueberry, pecan and rosemary open-faced pie

Blueberry, pecan and rosemary open-faced pie

{headline}

{headline}

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

Cinnamon myrtle dumplings with turmeric and sea persimmon filling

Carrot cake ice-cream

Carrot cake ice-cream

Caramel slice

Caramel slice

{headline}

{headline}

Black forest jaffles

Black forest jaffles

Fast Ed's ultimate Easter egg slice

Fast Ed's ultimate Easter egg slice

Easy chocolate mousse with plums two ways

Easy chocolate mousse with plums two ways

Basque cheesecake

Basque cheesecake

Hot cross bun panna cotta with Easter egg salsa

Hot cross bun panna cotta with Easter egg salsa

Choc-hazelnut caramel pie

Choc-hazelnut caramel pie

Sweet walnut pancake with cinnamon cream and cherry jam

Sweet walnut pancake with cinnamon cream and cherry jam

Bhg
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy
Bhg Magazine Subscribe
  • About Us
  • Subscribe Today
  • Contact Us
  • Terms and Conditions
  • Privacy Policy

Brands

  • All Recipes
  • BHG Shop
  • Girlfriend
  • Home Beautiful
  • New Idea
  • New Idea Food
  • Practical Parenting

Our Network

  • marie claire
  • Beauty Crew
  • Who
  • Women's Weekly Food
  • Bounty Parents
  • That’s Life
  • Perth Now
  • The West Australian
  • 7Plus
  • 7mate
  • 7NEWS
  • 7Sport
  • Sunrise
  • Starts at 60
  • Hard to Find
© 2022 Are Media PTY LTD
All products are independently selected, tested or recommended by our team of experts.If you buy something, we may earn an affiliate commission.
Get more from Better Homes and Gardens

Magazine Subscription Offer

Treat yourself to a subscription-Save up to 25%

Shop This Offer
Treat yourself to a subscription