Skip to Content
  • Prep
    20 minutes
  • Cooking
    30-40 minutes
  • Serves
    8-10

Liddells Crème Caramel

Ingredients

FOR THE CARAMEL:

1 cup (220g) caster sugar
¼ cup water
 
FOR THE CUSTARD:
4 whole extra large eggs
2 extra large egg yolks
750ml Liddells Lactose Free Full Cream Milk
⅓ cup (70g) caster sugar
Pinch of salt
1 teaspoon vanilla bean paste, optional
 

Directions

Step 1

Ensure mould/moulds are clean and dry go. Place a tea towel in the base of a large baking tin, big enough for your crème caramels to be in a water bath.

Combine the sugar and water for the caramel in a medium saucepan (TIP: use a lighter coloured saucepan – it makes the caramel cooking process easier to see) and stir to combine. Place the saucepan over a medium heat, and cook, stirring intermittently, until the sugar has dissolved. The mixture should be clear.

Once the sugar has dissolved, swirl the saucepan to evenly distribute the heat. Do this intermittently until the sugar begins to brown. How dark you like your caramel is up to you – I like mine a light mahogany. Once it is cooked to your liking, remove it from the heat.

View product