• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 100g castor sugar
  • 60ml water
  • 2 eggs and 4 egg yolks
  • 115g castor sugar
  • 1/8 tsp vanilla essence
  • 500ml UHT milk


  1. To prepare the caramel, place sugar and water in a medium pan and stir over low heat until sugar dissolves.
  2. Bring to boil and reduce the heat. Simmer for 5-6 minutes or until mixture turns golden. Remove from heat.
  3. Carefully pour hot caramel into ramekins. Working quickly, tip each ramekin so that the caramel coats the bottom and sides of the ramekin.
  4. To make the custard, put whole eggs and egg yolks, sugar and essence in a mixing bowl. Stir gently to mix. In the meantime, heat milk until just hot (do not simmer).
  5. Gradually pour it into the egg mixture and keep stirring. Strain the mixture. Pour strained custard into prepared ramekins until it comes just below the rims.
  6. Place the ramekins in a roasting pan and pour in hot water to come halfway up the sides of the ramekins.
  7. Bake uncovered at 170°C for 40-50 minutes or until custard is set. Let it cool then refrigerate for at least 6 hours or overnight.
  8. Run the blade of a small palette knife around the edge of each custard and hold a dessert plate on top of each ramekin and invert. Lift the ramekin off, allowing the caramel sauce to form a pool around the custard.

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