Alive and Cooking

Crème Caramel for Rosemarie

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3 eggs
1 egg yolk
200g caster sugar
200ml thickened cream
½ tsp vanilla essence


1. In a large mixing bowl, combine the eggs and sugar. Whisk until creamy and the sugar has all dissolved.

2. Add the vanilla essence and cream and lightly whisk.

3. Pour the crème caramel mixture into 4 ceramic ramekins to a little over half- way mark.

4. Place the ramekins into a baking tray and half fill with water. (Ensure that the water does not go into the ramekins.)

5. Place into a pre- heated oven at 180C for 45-50 minutes. (If you find they are getting too much colour, too quickly in your oven, turn down temp. to 150C.)

6. Sprinkle 1 tablespoon of caster sugar over the top of each crème caramel, then melt the sugar under a medium grill until the sugar caramelizes. (If you have a kitchen blow-torch, that works well.)

Crème Caramel for Rosemarie