CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Creme Caramel

1

  • Overview
  • Ingredients
    7 items
  • Directions

Crème Caramel, a beloved classic dessert, is a decadent custard delicately flavored with vanilla and topped with a rich caramel sauce. This recipe creates a creamy and indulgent treat that’s sure to impress your guests.

  • 4 eggs
  • 220g cream cheese
  • 30ml brown sugar
  • 1 tin condensed milk
  • 1 tin evaporated milk
  • ½ pod vanilla seeds
  • 110g caster sugar

(±18cm round cake tin or pie dish OR use a silicone Bundt mould)

  • Preheat your oven to 150°C and grease the cake tin or silicone mould (or use Spray&Cook)
  • Make a dry caramel over medium heat. Pour into your prepared baking dish and allow it to become hard
  • Blend the eggs, cream cheese and light muscovado sugar.
  • Add the vanilla seeds, evaporated milk and the condensed milk.
  • Pour the mixture over the hard caramel.
  • Bake in a water bath for 20 minutes uncovered. After 30 minutes, cover it gently with foil and bake another 30 – 40 minutes, the custard should be soft – wiggly but set.
  • Remove from the oven and let it cool down.
  • Unmould on a serving plate and drizzle the caramel over