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Creme Caramel

A classic old-school dessert that’s light and refreshing on the palette.

Photographs: Natasha Liviero

Text: Natasha Liviero

Creme Caramel

Makes 4 x 9cm ramekins


150g castor sugar

3 XL eggs

90g castor sugar

500g whole milk

20g Maraschino/Grand Marnier liqueur

5g vanilla paste

1g salt


  1. Preheat the oven to 1700C.

  2. Lightly spray the base of 4 x 9cm ramekins with baking spray (optional). Set aside in a warmer drawer to warm the ramekins - the heat helps to quickly and evenly spread the hot caramel around the ramekins.

  3. In a heavy-based saucepan, melt 150g sugar over low heat until caramelised. Do not stir the sugar - swirl the pan from time to time until the sugar melts and turns a caramel colour.

  4. Pour the hot caramel into the ramekins and set aside to cool.

  5. Lightly whisk together the remaining sugar and eggs.

  6. Warm the milk until tepid and whisk into the egg mixture.

  7. Strain the mixture into a jug. Add the liqueur, vanilla paste and salt and mix to combine.

  8. Pour 185g milk mixture into each ramekin and place the ramekins into a baking tray/bain-marie. Remove any foam or bubbles from the surface.

  9. Place the baking tray in the oven on a shelf that sits above the fan and fill 3/4 with just boiled water, being careful not to spill any water into the ramekins.

  10. Drop the oven temperature to 1500C and bake for 55-60 minutes. From 30 minutes, check the surfaces for browning. At this stage, loosely cover the ramekins with foil to prevent further browning from developing. Baking times vary from oven to oven - the creme caramel should be slightly wobbly but set. They will firm up as they cool.

  11. Remove ramekins from the oven and rest in the bain-marie for 10 minutes before removing with a pair of tongs.

  12. Allow to cool completely at room temperature before placing in the fridge overnight.

  13. When ready to serve, slowly slide a knife around the sides of the ramekins, place serving bowls over the ramekins, and quickly flip over, followed by some firm shakes until the creme caramel ‘plops’ into the serving dish.

  14. Serve chilled.

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