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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the sugar and water to a saucepan and cook over medium heat until it turns a deep amber colour. Swirl the pan occasionally, but avoid stirring. Remove from the heat before it becomes too dark, as the residual heat will continue cooking the caramel.
Immediately pour the caramel into the baking pan. Quickly swirl it around to coat the base and partially up the sides before it sets.
In a large bowl, whisk together the egg yolks, condensed milk, evaporated milk, thickened cream, vanilla extract and salt until smooth. Avoid incorporating too much air.
Strain the custard mixture directly into the caramel-lined pan to remove any solids and excess bubbles.
Cover the pan tightly with aluminium foil. Place it in a deep baking tray and fill the tray with hot water to create a bain-marie (water bath).
Bake in a preheated conventional oven at 165°C (329°F) for 1 hour 20–30 minutes, or until the edges are set and the centre still has a slight wobble.
Remove from the oven and allow to cool. Refrigerate for at least 6 hours, preferably overnight, for the perfect texture.
To serve, run a knife around the edge of the pan. Place a serving plate on top and carefully invert. Slice, spoon over the caramel sauce, and enjoy.
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Use an 8-inch × 4-inch round baking pan for best results.
Bake for 1 hour 20–30 minutes until the edges are set and the centre still has a slight wobble.
The 10 egg yolks should weigh about 190g in total.
The 10 egg yolks should weigh about 190g in total.
Can I make this dessert ahead of time?
Yes, it's best to refrigerate for at least 6 hours or overnight for the perfect texture.
What is the best way to serve crème caramel?
Run a knife around the edge of the pan, place a serving plate on top, and carefully invert.
How do I know when the caramel is ready?
Cook the sugar and water until it turns a deep amber colour, then remove from heat.
What if my caramel becomes too dark?
Remove it from the heat before it becomes too dark, as residual heat will continue cooking it.
Can I use a different size baking pan?
An 8-inch × 4-inch round baking pan is recommended for best results.
