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+ servings
Creme caramel

Crème caramel

Preparazione 10 min
Cottura 1 min
Tempo totale 11 min
Portata Dessert
Cucina Italiana
Porzioni 6 moulds


  • 150 ml cream
  • 450 ml milk
  • 1 tbsp vanilla extract
  • 4 eggs + 1 yolk
  • 150 g sugar + 10 tbsp for the caramel sauce
  • 2 tbsp of water for the caramel sauce


  • Whisk the eggs with the sugar lightly until well blended, but without incorporating too much air.
  • Pour milk, cream, vanilla and eggs together to obtain a very liquid custard.
  • Mix water and sugar and let melt on a low heat until you obtain a golden caramel, which you'll pour on the bottom of your pudding moulds.
  • Meantime, preheat the oven at 160°C.
  • Pour the milk and egg custard over the caramel, then gently lay the mould inside a large baking pan filled with a few inches of water. Bake the puddings for approx. 45 mins at bain-marie until set.
  • Remove the pan from the oven, let the moulds cool down then set aside in the fridge for a few hours.
  • Before serving, unmould the crème caramel puddings gently onto a serving platter.
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