Desserts · Original adaptation
Vanilla Creme Caramels Recipe
Silky baked custards with a clear amber caramel that releases as a sauce when unmoulded.
Inspired by The Great British Bake Off, Season 3, Episode 4
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Bake it at home
Vanilla Creme Caramels
- Prep
- 25 min
- Bake
- 35 min
- Total
- 1 hr
- Makes
- 6 individual custards
Ingredients
- 140 g caster sugar, divided
- 2 tablespoons water
- 500 ml whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 large egg yolks
Method
Heat the oven to 160 C, or 140 C fan. Set six 150 ml ramekins in a deep roasting pan.
Cook 80 g sugar with the water without stirring until amber. Divide immediately among the ramekins.
Warm the milk and vanilla. Whisk the eggs, yolks, and remaining sugar gently, then whisk in the warm milk and strain.
Divide the custard among the ramekins. Add hot water to the roasting pan until it reaches halfway up their sides.
Bake for 30 to 35 minutes, until just set. Chill at least 4 hours, loosen the edges, and invert onto plates.
From the episode
Desserts
This adaptation starts from the episode's desserts brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
