Vanilla bean creme caramels

Appetizing Vanilla bean creme caramels Recipe

Vanilla bean creme caramels
Prep Time : 3:55 | Cook Time : 1:00 | Total Time : 4:55 | Serving : 6 person.


  • 180g caster sugar

  • 150ml milk

  • 300ml thin cream

  • 1 vanilla bean, split

  • 4 eggs


  • Step 1

    Place 150g of the sugar and 4 tablespoons of water in a heavy-based saucepan over low heat and stir to dissolve the sugar. Once sugar has dissolved, increase heat to medium-high and cook until sugar turns golden brown. Divide between six dariole moulds. Set aside to cool completely.

  • Step 2

    Preheat the oven to 150°C.

  • Step 3

    Place milk and cream in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil. Remove from heat and set aside for 30 minutes to infuse.

  • Step 4

    Beat eggs lightly with remaining sugar (do not overbeat). Add to infused cream and stir to combine.

  • Step 5

    Strain mixture into a jug, discard the bean, then fill the moulds. Place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds. Bake for 45 minutes. (The creme caramels should feel quite firm but still have a slight wobble.) Remove from the roasting pan and set aside to cool. When cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.

  • Step 6

    When ready to serve, loosen around edge with a knife and invert caramel onto a plate. Serve with thick cream.

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