This is a print preview of "Creme Caramel (Custard Caramel)" recipe.

Creme Caramel (Custard Caramel) Recipe
by Navaneetham Krishnan

Creme Caramel (Custard Caramel)

soft melt in the mouth caramel texture surrounded in caramelised sugar.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 6 person

Goes Well With: its a dessert


  • The Caramel
  • 100g sugar
  • Water - as needed
  • Creme/Custard
  • 500ml milk (2 cups)
  • 4 yolks
  • 2 eggs
  • 100g sugar
  • 1 tsp vanilla


  1. The Caramel
  2. Boil sugar and water (just enough) until it turns amber.
  3. (Note: too much water means more time in making the caramel and if the caramel becomes too dark in colour, it will taste bitter).
  4. Pour caramel into ramekins or mould (s).
  5. Tilt so that caramel covers the bottom and partway up to the side.
  6. Preheat oven to 165C's.
  7. The Custard
  8. Prepare custard by heating milk (just warm, not boiling) until
  9. bubbles appear at the edges of the pot.
  10. In another bowl, whisk eggs and sugar lightly until blended.
  11. Slowly pour hot milk over eggs (tempering) until sugar dissolves.
  12. Pour custard through a sieve and divide evenly into prepared moulds.
  13. Place in water bath (add water to your baking tray) and bake for 45 minutes.
  14. (Note: the key to delicious creme caramel is baking it longer than 1/2 hour).
  15. Cool it first; slide a knife around the mould to remove and serve.