Crème caramel

Crème caramel

Crème caramel

Crème caramel

Crème caramel

Prep Time 1 hr 5 mins
Course Dessert recipes
Servings 10


  • 1 Glass ovenproof dish,  22 cm
  • 1 Heat-resistant cling film
  • 1 Rack


For the caramel

  • 150 g caster sugar
  • 80 ml water

For the crème

  • 1 vanilla pod
  • 500 ml milk, 3.5% fat
  • 75 g caster sugar
  • 250 g cream
  • 2 medium eggs
  • 4 medium eggs | yolk only


  • To make the caramel, simmer the sugar with water in a pan and stir until the mixture starts to thicken and turn a golden yellow colour. Do not let it get too dark as this will taste bitter.
  • Pour the caramel into the ovenproof dish and leave to cool.
  • For the crème, split the vanilla pod and scrape out the seeds with a knife. Bring the milk to the boil with the sugar, the vanilla seeds and the pod.
  • Add the cream and leave the mixture to cool down to approx. 60 °C.
  • Beat the eggs and the egg yolks, and stir into the milk and cream. Remove the vanilla pod
  • Pour the mixture into the oven proof dish and cover with cling film. Place the ovenproof dish on the rack and place in the oven. Cook
  • Leave the crème to cool for 4–5 hours and, if possible, chill in the fridge overnight
  • To make it easier to turn out, stand thedish in hot water forapprox. 2–3 minutes. Carefully loosenthe crème around the edge and turn outonto a serving plate


Oven functions: MW + Fan Plus
Temperature: 95 °C
Power level: 150 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 22–26 minutes
Shelf level: 1
Useful tip
Serve the crème with a dollop of whipped cream and fresh berries.
Keyword Creme Caramel, Miele The Cookbook (Baking, Roasting, Cooking)
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