Crème caramel – Caramel Custard


  5 oz (150 g) sugar
  4 cups (750 ml) milk
  4 oz (100g) sugar
  1 packet vanilla sugar
  6 eggs


  • Heat up 4 Tbs of sugar with  2Tbs of water. 
  • Remove the sugar from the heat when it has turned brown. 
  • Put the caramel into an oven proof blancmange mold, and shake the mold so that the  mixture is well distributed all over the dish. 
  • Take great care during this process not to get burned!
  • Mix the milk with the remaining sugar and the vanilla sugar and bring to the boil. 
  • Whisk the eggs in a bowl. 
  • Gradually add the hot milk to the eggs, stirring the mixture constantly.
  • Preheat the oven to 450 °F (225 °C).
  • Pass the egg cream through a sieve into the blancmange mold. 
  • Place the filled mold into the oven in a bain-marie for about 30 minutes until the mixture has set. 
  • Allow it to cool  completely in the mold before turning the custard out onto a flat plate.