Creme Caramel

Makes 6


  • 175g sugar (for the caramel)
  • 4 eggs
  • 100g sugar (for the custard)
  • 275ml double cream
  • 150g milk


  1. Grease 6 ramekin moulds
  2. Put the 175g sugar in a heavy based saucepan with just enough water to cover it and bring to a boil
  3. When it comes to a golden caramel colour take it off the heat and immediately pour a small amount into each of your moulds just to cover the bottom
  4. While the caramel is hardening make your custard. Put on the cream and milk to boil. Meanwhile whisk the eggs and sugar together lightly
  5. When the cream and milk have come to a boil pour it slowly onto your egg mixture while whisking, then pour equally into your moulds
  6. Cook your moulds in a bain marie at 140c for 30 minutes or until the custards have a very slight wobble
  7. Take the moulds out and leave to cool completely. Then transfer to the fridge to set for at least 4 hours