I’ve posted a recipe for créme caramel before and the result of that recipe was an incredibly rich and dense version. This is a more traditional take on this ultimate classic. It really is beautifully simple to make and the silky, dense cream is just sublime. Once you’ve mastered this, you’ll have a recipe to pass on for generations


For the caramel

  • 200g caster sugar
  • 1-2  tbs water

For the créme

  • 750ml full cream milk
  • 1 tin condensed milk
  • 7 eggs
  • 115g caster sugar
  • 1tsp vanila extract


Preheat the oven to 160°c

  1. To make the caramel, place the sugar and water in a heavy-based non stick pan over a medium high heat. Stir the sugar until it starts to melt, turn up the heat and stop stirring. Swirl the pan occasionally and watch the sugar carefully as it can burn very quickly. When the caramel is a deep golden brown remove from the heat and pour immediately into a ring tin, tipping the pan to make sure that the caramel thoroughly coats the inside of the tin. Set aside whilst you make the créme
  2. Heat the milk in a saucepan until just to boiling point then whisk in the condensed milk. Set aside
  3. In a separate bowl, lightly whisk the eggs with the vanilla and the sugar
  4. Add a ladleful of the hot milk to the eggs, whisking constantly to temper them. Add another ladle and then pour the eggs into the milk, whisk briefly
  5. Pour the créme into the tin with the caramel and place the tin in a roasting pan
  6. Pour boiling water into the pan until halfway up the tin. Lift it carefully into the oven and bake for about an hour until the custard is set
  7. Leave to cool, cover in plastic an place in the fridge overnight