Mary Berry Creme Caramel

Let me just say it: I used to think crème caramel was easy. Silky custard, golden caramel, slide it out of a ramekin, done. Right? Wrong. The number of times I’ve scorched the caramel, curdled the custard, or flung the whole thing upside-down onto a plate only for it to collapse like a flan in a cupboard… well. Let’s just say Mary Berry would have given me that look. You know the one.

But after trial (and error and error and error), I’ve nailed it. And now I want you to get it right the first time. This Mary Berry Crème Caramel recipe is smooth, rich, and sets like a dream if you follow the steps patiently. Keyword: crème caramel. Remember that – because it’s more than just dessert. It’s a lesson in restraint.

Ingredients List

For the caramel:

• 160g (6oz) sugar — caramel’s only ingredient, but oh it’s fussy.
• Unsalted butter — for greasing the ramekins; don’t skip it.

For the custard:

• 4 free-range eggs — fresh eggs give better set and flavour.
• 1 tsp vanilla extract — or scrape a vanilla pod if you’re feeling posh.
• 25g (1oz) caster sugar
• 600ml (1 pint) full-fat milk — don’t get clever with semi-skimmed.
• Pouring cream, to serve

I once tried almond milk. I won’t talk about it.

How To Make It (Instructions)

1. Preheat your oven to 150°C / 300°F / Gas 2.
   Pop your ramekins in the oven for a few minutes — they need to be warm before you pour in the caramel.
2. Make the caramel.
   In a stainless steel pan (trust me, not non-stick), add 160g sugar and 6 tsp cold water.
3. Melt the sugar gently over low heat.
   Stir until dissolved, then stop stirring — just swirl the pan. Wait until it turns a deep copper colour.
4. Act fast.
   The second it’s ready, remove from heat and pour into your hot ramekins. Don’t hesitate or it’ll seize.
5. Let the caramel cool and harden.
   Do not refrigerate or it’ll turn tacky.
6. Butter the ramekins above the caramel layer.
   This helps the custard release later — crucial.
7. Make the custard.
   In a bowl, whisk together 4 eggs, 25g sugar, and 1 tsp vanilla.
8. Warm the milk gently in a saucepan until just hot — you should still be able to dip a finger in.
9. Slowly pour the milk over the egg mixture, whisking gently. Then strain it. Always strain.
10. Pour the custard into the ramekins on top of the set caramel.
11. Place ramekins in a roasting tin. Fill halfway up the sides with hot water — a classic water bath.
12. Bake for 25–30 minutes, until the custard is just set with a slight wobble in the centre.
13. Cool on a wire rack, then refrigerate overnight. Yes — overnight. I know. But it’s worth it.
14. To serve, run a small palette knife around the edge of each ramekin. Invert onto a plate. Say a little prayer.

Common Mistakes

Why did my caramel seize or crystallise?
You likely stirred it after it started boiling. Stir only while dissolving — after that, just swirl.

Why is my custard full of bubbles or holes?
You either overwhisked, or baked it too hot. Always strain the mixture and bake gently in a water bath.

Why won’t it come out of the ramekin?
You probably forgot to butter the sides or didn’t loosen it properly with a knife. Or worse: the caramel wasn’t fully set before adding custard. (I’ve done all three.)

Why is my crème caramel rubbery?
It’s overcooked. Stop baking when there’s still a slight jiggle in the middle — it sets more as it cools.

Can I use skimmed or non-dairy milk?
Technically, yes. But the texture and flavour won’t be right. It’s dessert — go full-fat or go home.

Storage and Reheating Tips

• Fridge: Wrap each ramekin tightly in clingfilm. Keeps 2–3 days. Keep away from pungent foods.
• Freezer: You can freeze before unmolding — without caramel sauce. Wrap well. Freeze up to 2 months. Thaw in the fridge.
• Reheating: Best served cold, but if you must warm it:
  • Microwave: 10-second bursts. Risky.
  • Water bath: Place ramekin in warm water and heat gently. Much safer.

What To Serve With It

• Whipped cream — lightly sweetened, soft peaks. Nothing heavy.
• Fresh raspberries or orange segments — sharpness cuts through the richness.
• Espresso or strong black tea — bitter notes balance the sugar beautifully.

I’ve also served it with crushed pistachios once. Everyone thought I was a genius. (It was an accident.)

FAQ Section

Can I make this gluten-free?
Yes — crème caramel is naturally gluten-free. Just double-check your vanilla extract if you’re being extra cautious.

Can I make it in one big dish instead of ramekins?
Absolutely. Use a deep baking dish. Just increase the baking time to 40–45 minutes and check for the jiggle.

Can I use cream instead of milk?
You can, but it might be too rich and heavy. A mix of half cream, half milk can work nicely.

What if I don’t have a roasting pan?
You can use any deep baking tray that fits your ramekins. Even a sauté pan if it’s oven-safe.

Try More Recipes:

• Mary Berry Yorkshire Curd Tart
• Mary Berry Toffee Marshmallow Squares
• Mary Berry Blueberry Loaf Cake