Nigella Crème Caramel For One is made with egg yolks, full-fat milk, caster sugar, vanilla extract, and water. This recipe creates a single, tender caramel custard—silky, light, and gorgeously offset by a dark amber syrup. It takes about 1 hour and 10 minutes to prepare, plus chilling time, and serves 1, blissfully.
Nigella Crème Caramel For One Ingredients
For the Caramel:
- 2 x 15ml tablespoons (25g) caster sugar
- 2 tsp cold water
For the Crème:
- 2 large egg yolks, at room temperature
- 2 tsp caster sugar
- ¼ tsp vanilla extract
- 150ml full-fat milk
How To Make Nigella Crème Caramel For One
- Preheat and Prep Mould: Heat oven to 140ºC/120ºC Fan. Tear a square of foil slightly larger than the top of your 200ml heatproof mould.
- Make the Caramel: Place sugar and water in a small, light-colored saucepan. Swirl and heat gently until dissolved, then increase heat to boil until deep amber. Immediately pour into mould and swirl slightly up the sides.
- Prepare the Custard: Stir egg yolks, sugar, and vanilla in a jug until combined. Warm milk and pour over eggs, stirring gently. Strain over caramel. Remove bubbles with a spoon. Cover mould tightly with foil.
- Bake in Water Bath: Place mould in a small tin, add hot water to a third of the way up, and bake for 30 minutes. Remove foil and bake another 20 minutes until just set.
- Chill: Carefully remove mould from water. Cool completely, then cover and refrigerate for at least 6 hours or overnight.
- Unmould and Serve: Let sit at room temperature 30 minutes. Loosen custard edges with a small palette knife. Dip mould in hot water for 5 seconds. Invert onto a small plate, unmould gently, and enjoy.
Recipe Tips
- Use a Small, Heatproof Mould: A 200ml ramekin, pudding basin, or jar is ideal.
- Swirl, Don’t Stir Caramel: Stirring causes crystallization—be patient and swirl instead.
- Strain the Custard: This step ensures an ultra-smooth final texture.
- Don’t Skip Chilling Time: At least 6 hours is essential for proper set and unmoulding.
- Use a Blowtorch for Brûlée Variation: Add sugar on top instead and torch if desired.
What To Serve With Crème Caramel
Enjoy this custard solo, or pair with a short espresso, a crisp almond tuile, or some fresh berries. Its elegant simplicity needs little accompaniment.
How To Store Crème Caramel
Refrigerate: Store covered in the mould for up to 2 days before unmoulding.
Freeze: Not recommended, as freezing can alter the custard’s delicate texture.
Crème Caramel Nutrition Facts (per serving estimate)
- Calories: ~270
- Total Fat: ~12g
- Saturated Fat: ~5g
- Carbohydrates: ~25g
- Sugar: ~22g
- Protein: ~10g
- Sodium: ~0.2g
FAQs
Can I make this with whole eggs?
Using whole eggs can toughen the texture—egg yolks alone make it more tender.
Is milk-only better than cream?
Yes, it keeps the dessert light and ethereal rather than overly rich.
What happens if I overbake it?
The custard will turn rubbery. Bake just until the center wobbles slightly.
Do I need to use foil while baking?
Yes, it protects the custard for even, gentle cooking in the water bath.
Can I make it ahead?
Yes, in fact it must chill for several hours—perfect for preparing the day before.
Nigella Crème Caramel For One
Description
A single-serve crème caramel that’s light, tender, and perfectly offset by deep amber syrup—an elegant dessert made just for one.
Ingredients
For the Caramel:
For the Crème:
Instructions
- Preheat oven to 140ºC/120ºC Fan.
- Make caramel by heating sugar and water until deep amber, pour into mould.
- Mix yolks, sugar, vanilla. Warm milk and stir in.
- Strain into mould, remove bubbles, cover with foil.
- Bake in water bath: 30 mins covered, 20 mins uncovered.
- Cool, chill at least 6 hrs.
- Unmould by loosening edges, dip mould in hot water, invert onto plate.
Notes
- Use a 200ml heatproof mould.
- Swirl caramel—never stir.
- Straining ensures a silky texture.
- Chill thoroughly before unmoulding for best results.