Saturday, 26 February 2011

Creme Caramel

When I was growing up, there always seemed to be enormous competition amongst the Portuguese ladies to see who could come up with the perfect Creme Caramel.  Don't ask me what that was all about, but seems like that's the yard stick to deciding who is the perfect housewife.  This is my version, I bastardized my mother's recipe cos she makes it way too sweet.


1 1/4 cups sugar
1 cup cold water
250ml cream
1 1/2 cups milk
1 teaspoon vanilla extract
6 egg yolks


Combine 3/4 cup of the sugar and the water in a pot and cook whilst on low heat. When the sugar has melted, increase the heat until the syrup boils and turns golden in colour. (Take care that the sugar doesn't burn). Pour into an ovenproof ceramic dish and set aside to cool.

Combine the cream, milk and vanilla in a pot and heat through.  (just warmed, not hot) Remove the pot from the stove and set aside for 5 minutes.  Beat the egg yolks and sugar together in a bowl until frothy and the mixture is almost white. Add the cream mixture to the eggs and whisk well, pour back into the pot. Return to the stove and heat through (do not boil, cook or allow to thicken) while stirring. As soon as you see little bubbles forming on the side of the pot, remove from the heat. Pour the mixture through a fine sieve into the dish of sugar caramel.

Place the ceramic dish into a large oven baking dish and place in the oven. Pour hot water into the oven dish until it comes half way up the side of the ceramic dish.  (This called a Bain Marie)

Place into a preheated 180C (350F) oven and bake for 30 minutes. Allow to cool and refrigerate until totally cold. Carefully turn into a serving dish - Enjoy

Serves 6


  1. your food blog is so tempting, making me drool and hungry.

  2. My daughter is doing a project on Cape Verde and needed a food to take in, this sounds yummy! We are going to try it! Thanks!