Creme caramel
A wobbly vanilla custard with dark caramel sauce, make ahead and turn out at the table.
- Time1 hr plus chilling
- LevelMedium
- Costabout £0.27 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Heat 150 g sugar and the water in a pan without stirring until it turns a deep amber, 6 to 8 minutes. Pour into a 1 litre dish and tilt to coat.
7 min - 2
Warm the milk and vanilla until steaming.
- 3
Whisk the eggs, yolks and 60 g sugar together, then slowly whisk in the warm milk. Strain over the caramel.
- 4
Place the dish in a roasting tin and pour in hot water to halfway up. Bake for 40 minutes until just set.
40 min - 5
Cool, then chill overnight.
- 6
Run a knife round the edge, put a plate over the dish and flip. The caramel will pour over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.