Crème Caramel

Crème Caramel - Father's Day Treat

Special Food For Special Occasions

Special fathers deserve special Father’s Day food.  In our house we are having a dinner of our special father’s favourite meal finished off with Crème Caramel.  I love that the Crème Caramel looks like you have really worked hard to produce it but really it is quite easy.  Delicious caramel melded with silky smooth custard inverted to produce a gorgeous looking dessert.  So that is my task for the night, to produce these special desserts to finish off a happy day. And what better way of using up surplus eggs than in this custard dessert?  While it is a sugary dish it is full of the goodness of eggs. And while it is a sweet, the servings are small so you are not overindulging at any one time.

Please don’t think that this dessert is complicated.  The caramel is as easy as gently heating it on the stove. The custard is made simply by combining the milk, eggs, sugar and vanilla.  All you have to do is ladle it into the moulds and bake in a water bath in the oven.  The result is a dessert which is a perfect end to a special meal and is so worth it.

So Crème Caramel – Father’s Day Treat.  What are you treating the dad in your life to for this special occasion?

HTM Crème Caramel

Perfect caramel and silky smooth custard. A delicious dessert.

Crème Caramel

Do you struggle making caramel? This recipe has a foolproof method of creating caramel toffee that is perfect for this dish. And the custard is silky smooth. These crème caramels are perfect as an after dinner sweet, served with a strong espresso. My husband tells me he would enjoy them anytime as long as they are served with coffee!

Course Dessert
Cuisine French
Keyword Custard, caramel, Crème Caramel, French dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 150 kcal
Author Jane Georgiades



  • 120 g sugar caster


  • 800 ml milk full cream
  • 2 drops vanilla extract
  • 150 g sugar caster
  • 4 eggs
  • 4 egg yolks


  1. For the caramel, simply heat the sugar slowly in a saucepan on a medium heat until the sugar dissolves and caramelises, tipping the pan from side to side as it melts to stop it burning.  Spoon evenly into 8 ramekins (half cup - about 2 dessert spoons each).

    For the custard, heat the milk and vanilla to just before boiling point. Beat the sugar, eggs and egg yolks together then add the heated milk. Whisk the mixture together then ladle into ramekins. Place all the ramekins in a roasting dish and fill the dish with water half way up the ramekins. Cook in a pre-heated oven (180°C)for 35-40 minutes or until firm to touch. Remove from tray. Can be served warm or cold. Run a knife around the ramekin and tip upside down on a plate, releasing moulded custard and caramel.

Recipe Notes

This recipe serves 8 so it is great for a dinner party and it can be made the day before and kept in the refrigerator. Lovely for special occasions,

Sweet, silky smooth but small serves so it doesn't go over the top in calories and carbs.

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