- March 2013
- Serves 8
- Hands-on time 10 minutes, 2 hours 30 minutes to cook, plus infusing and chilling
Crème caramel is a dessert loved by all ages. Enjoy this classic, family favourite with our simple recipe – it’s bound to impress.
For a twist on this French classic, take a look at our crème caramels with caramel oranges.
- 9.1g (4g saturated)
- 46.2g (45.1g sugars)
Be brave here: boil the caramel to a dark red-brown colour. Too light-coloured and the pud will be too sweet – the best crème caramels have a hint of bitterness from the dark caramel.
Lightly whisk the egg whites, then freeze in a sealed container or small freezer bag with the number of whites clearly marked. You can use them in other recipes.
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