This easy and elegant crème caramel is the perfect solo dessert. With a smooth custard and a rich caramel layer, it’s a comforting, indulgent treat that melts in your mouth. It’s simple to make and requires just a few basic ingredients!
This Creme Caramel Recipe Is From Cook, Eat, Repeat CookBook by Nigella Lawson
Ingredients Needed:
For the caramel:
- 2 tablespoons (25g) caster sugar
- 2 teaspoons cold water
For the crème:
- 2 large egg yolks, room temperature
- 2 teaspoons caster sugar
- ¼ teaspoon vanilla extract
- 150ml full-fat milk
How To Make This Creme Caramel
- Prepare the oven: Heat the oven to 140ºC (120ºC fan). Boil a kettle of water. Cut a piece of foil to cover the mould or dish you’ll use.
- Make the caramel: In a small saucepan, combine the caster sugar and water. Heat gently without stirring, swirling the pan occasionally, until the sugar melts and turns amber. Pour the caramel into the bottom of a 200ml heatproof dish and swirl to coat the bottom.
- Mix the custard: In a jug, stir together the egg yolks, caster sugar, and vanilla extract until smooth. Warm the milk and gently stir it into the egg mixture. Strain the custard mixture over the caramel in your dish to remove any lumps.
- Cover and bake: Cover the dish with foil and place it in a tin or ovenproof dish. Pour hot water into the tin, reaching a third of the way up the dish. Bake for 30 minutes, then remove the foil and bake for another 20 minutes until the custard is just set but still slightly wobbly.
- Cool and chill: Take the dish out of the water bath and let it cool to room temperature. Then, refrigerate for at least 6 hours or overnight.
- Unmould and serve: Take the crème caramel out of the fridge 30 minutes before serving. Gently run a knife around the edge to loosen it. Dip the dish in hot water for 5 seconds, place a plate on top, and flip it to release the crème caramel. Enjoy!
Recipe Tips
- Use a light-colored pan to melt the sugar so you can easily see the caramel color change.
- Straining the custard mixture ensures a smooth texture without lumps.
- Let the crème caramel set in the fridge for at least 6 hours or overnight for the best results.
Nutrition Facts
- Calories: 215 kcal
- Fat: 10g
- Carbohydrates: 26g
- Protein: 6g
- Sugar: 25g
- Sodium: 70mg
Nigella Creme Caramel Recipe
Description
This delicious solo dessert is the perfect treat when you want something indulgent. The soft custard and rich caramel make this an elegant, comforting dish.
Ingredients
For the caramel:
For the crème:
Instructions
- Prepare the oven: Heat the oven to 140ºC (120ºC fan). Boil a kettle of water. Cut a piece of foil to cover the mould or dish you’ll use.
- Make the caramel: In a small saucepan, combine the caster sugar and water. Heat gently without stirring, swirling the pan occasionally, until the sugar melts and turns amber. Pour the caramel into the bottom of a 200ml heatproof dish and swirl to coat the bottom.
- Mix the custard: In a jug, stir together the egg yolks, caster sugar, and vanilla extract until smooth. Warm the milk and gently stir it into the egg mixture. Strain the custard mixture over the caramel in your dish to remove any lumps.
- Cover and bake: Cover the dish with foil and place it in a tin or ovenproof dish. Pour hot water into the tin, reaching a third of the way up the dish. Bake for 30 minutes, then remove the foil and bake for another 20 minutes until the custard is just set but still slightly wobbly.
- Cool and chill: Take the dish out of the water bath and let it cool to room temperature. Then, refrigerate for at least 6 hours or overnight.
- Unmould and serve: Take the crème caramel out of the fridge 30 minutes before serving. Gently run a knife around the edge to loosen it. Dip the dish in hot water for 5 seconds, place a plate on top, and flip it to release the crème caramel. Enjoy!
Nigella Creme Caramel Recipe, Creme Caramel For One