• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • For the caramel
  • 1 tbsp ginger juice
  • 4 tbsp water
  • 125g castor sugar
  • For the crème
  • 100ml whipping cream
  • 300ml fresh milk
  • 60g castor sugar
  • 1 tbsp ginger juice
  • 4 eggs


  1. To prepare the caramel, combine ginger juice, water and sugar in a small saucepan.
  2. Slowly bring to a boil over low heat without stirring until the syrup turns golden brown. Pour the caramel into small ceramic moulds and set aside.
  3. Prepare the crème pudding by whisking eggs, sugar and ginger juice until the sugar is dissolved. Combine whipping cream and milk in a saucepan.
  4. Bring to a boil over a low heat. Pour into the egg mixture and stir gradually to blend.
  5. Strain mixture straight into the prepared individual pudding moulds. Place the moulds in a roasting tin.
  6. Pour enough boiling water so that it comes halfway up the sides of the moulds. Bake at 175-180°C for 25-30 minutes or until the custard is just set.
  7. When thoroughly cold, loosen the edges of the crème caramel pudding with your fingers, shake firmly to loosen and turn out onto a flat plate.
  8. Pour any remaining caramel on the puddings.

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