Caramel Custard Image

Caramel Custard

Baked custard made with eggs and milk

Creme Caramel, or milk leche, or custard flan, is an international favourite. The variation of names is a testament to how far reaching across the globe this favourite dessert really is.
This is a custard that is truly smooth, silky, velvety dessert, which will want you eating more! It truly is delicious and one of my personal favorites!


  • ½ cup sugar
  • 3eggs, slightly beaten
  • 1/3 cup sugar
  • 1tsp vanilla essence
  • 2 ½ cups very warm milk


  1. Heat oven to 180°C.
  2. Heat 1/2 cup sugar in heavy saucepan until sugar is melted and turns golden brown.
  3. Immediately divide the sugar syrup among six ramekins.
  4. Tilt the ramekins to coat bottoms before the caramel hardens.
  5. Whisk together the eggs, 1/3 cup sugar, the vanilla in medium bowl.
  6. Gradually stir in milk.
  7. Divide the milk mixture over hardened caramel in the ramekins.
  8. Place ramekins in a 3” deep pan.
  9. Pour very hot water into pan to reach halfway up the cups.
  10. Bake for about 45 minutes or until knife inserted near the centre comes out clean.
  11. Remove cups from water and cool 30 minutes.
  12. Cover and refrigerate for at least 4 hours.
  13. To unmold, carefully loosen side of custard with a sharp knife.
  14. Place dessert dish or plate on top of cup and, holding tightly, turn dish and cup upside down.
  15. Shake cup gently to loosen custard. Caramel syrup will run down sides of custard, forming a sauce.
Share This Recipe