Mary Berry’s Crème Caramel is made with sugar, unsalted butter, eggs, vanilla extract, caster sugar, full-fat milk, and pouring cream. This delicious Crème Caramel recipe creates a rich, creamy dessert that takes about 50 minutes to prepare and can serve up to 6 people.
Mary Berry Creme Caramel Ingredients
For the caramel:
- 160g (6oz) sugar
- Unsalted butter, for greasing the ramekins
For the custard:
- 4 free-range eggs
- 1 tsp vanilla extract
- 25g (1oz) caster sugar
- 600ml (1 pint) full-fat milk
- Pouring cream, to serve
How To Make Mary Berry Creme Caramel
- Preheat Oven: Preheat oven to 150°C (300°F/Gas 2). Warm the ramekins in the oven to keep them warm when the caramel is poured in.
- Make the Caramel: Pour sugar and 6 tablespoons of water into a clean stainless steel pan. Dissolve sugar over low heat, stirring with a wooden spoon. Once the sugar is dissolved, stop stirring and boil until the sugar turns a dark copper color. Remove from heat immediately to prevent burning. Pour caramel into warmed ramekins and let cool until hard. Do not refrigerate to avoid moisture absorption. Once hard, butter the sides of the ramekins above the caramel level.
- Prepare the Custard: Whisk eggs, vanilla extract, and caster sugar in a bowl until well mixed. Heat milk in a saucepan over low heat until warm (dip your finger briefly to check). Strain milk through a fine sieve onto the egg mixture. Whisk until smooth and pour the mixture into the prepared ramekins.
- Cook: Place ramekins in a roasting tin and fill the tin halfway with boiling water. Bake for 20-30 minutes or until custard is set (check for bubbles around the edges).
- Cool and Chill: Remove ramekins from the oven and cooling rack. Chill in the fridge overnight to allow the caramel to melt.
- Serve: To serve, loosen the custard by running a small palette knife around the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.
Recipe Tips
- Watch the Caramel Closely: Sugar can burn quickly. Once it turns a dark copper color, take it off the heat right away.
- Butter the Ramekins Well: Grease the sides of the ramekins above the caramel level. This helps the custard come out easily.
- Check Custard Consistency: Don’t overcook the custard. It should be set but still a bit wobbly in the middle when you take it out of the oven.
- Cool Completely Before Refrigerating: Let the crème caramel cool to room temperature before putting it in the fridge. This avoids extra moisture affecting the texture.
- Use a Palette Knife for Easy Release: When serving, gently run a small palette knife around the edges of the ramekin to loosen the custard. This makes it come out smoothly.
What To Serve With Creme Caramel?
This creamy Crème Caramel pairs well with fresh fruit like berries, a light fruit salad, a dollop of whipped cream, or a sprinkling of toasted nuts. It also can be served alongside a simple coffee, a cup of tea, a light dessert wine, or a small biscotti for a delicious dessert.
How To Store Leftovers Creme Caramel?
- Refrigerate: Let the leftover Crème Caramel cool to room temperature. Cover and store it in the fridge for up to 3 days.
- Freeze: Crème Caramel is not recommended for freezing because it can affect the texture and consistency.
Mary Berry Creme Caramel Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 258
- Total Fat: 14.3g
- Saturated Fat: 8.2g
- Cholesterol: 141mg
- Sodium: 70mg
- Potassium: 254mg
- Total Carbohydrate: 27.2g
- Dietary Fiber: 0.0g
- Sugars: 26.0g
- Protein: 5.3g
Try More Mary Berry Recipes:
- Mary Berry Key Lime Pie
- Mary Berry Hummingbird Cake
- Mary Berry Hoisin Chicken
- Mary Berry Fish Lasagne
Mary Berry Creme Caramel
Description
Mary Berry’s Crème Caramel is made with sugar, unsalted butter, eggs, vanilla extract, caster sugar, full-fat milk, and pouring cream. This delicious Crème Caramel recipe creates a rich, creamy dessert that takes about 50 minutes to prepare and can serve up to 6 people.
Ingredients
For the caramel:
For the custard:
Instructions
- Preheat Oven: Preheat oven to 150°C (300°F/Gas 2). Warm the ramekins in the oven to keep them warm when the caramel is poured in.
- Make the Caramel: Pour sugar and 6 tablespoons of water into a clean stainless steel pan. Dissolve sugar over low heat, stirring with a wooden spoon. Once the sugar is dissolved, stop stirring and boil until the sugar turns a dark copper color. Remove from heat immediately to prevent burning. Pour caramel into warmed ramekins and let cool until hard. Do not refrigerate to avoid moisture absorption. Once hard, butter the sides of the ramekins above the caramel level.
- Prepare the Custard: Whisk eggs, vanilla extract, and caster sugar in a bowl until well mixed. Heat milk in a saucepan over low heat until warm (dip your finger briefly to check). Strain milk through a fine sieve onto the egg mixture. Whisk until smooth and pour the mixture into the prepared ramekins.
- Cook: Place ramekins in a roasting tin and fill the tin halfway with boiling water. Bake for 20-30 minutes or until custard is set (check for bubbles around the edges).
- Cool and Chill: Remove ramekins from the oven and cooling rack. Chill in the fridge overnight to allow the caramel to melt.
- Serve: To serve, loosen the custard by running a small palette knife around the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.
Notes
- Watch the Caramel Closely: Sugar can burn quickly. Once it turns a dark copper color, take it off the heat right away.
- Butter the Ramekins Well: Grease the sides of the ramekins above the caramel level. This helps the custard come out easily.
- Check Custard Consistency: Don’t overcook the custard. It should be set but still a bit wobbly in the middle when you take it out of the oven.
- Cool Completely Before Refrigerating: Let the crème caramel cool to room temperature before putting it in the fridge. This avoids extra moisture affecting the texture.
- Use a Palette Knife for Easy Release: When serving, gently run a small palette knife around the edges of the ramekin to loosen the custard. This makes it come out smoothly.
Mary Berry Creme Caramel