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Crème Caramel
makes 12 x 185 ml/g

food editor’s note — the perfection of this receipt is simply achieved, fresh preservative free pouring cream and milk from our local dairy. When shopping pouring cream is now more readily availably in specialty shops look for at least a two week remaining shelf life. Eggs must be very fresh.

Not allowing the custard to cool is the secret to cooking the Crème Caramels without scrambling them. Make sure you have everything ready and that your oven is pre heated, which is generally not less than 25–30 minutes with most ovens. Also a clean oven is essential for all sweet baking.

for the caramel
400g caster sugar
100g filtered water

for the Crème
900g full cream milk
500g pouring cream
2 vanilla pods, split and scraped
12x 68g free range eggs, 6 whole, and 6 yolks
260g caster sugar

for the caramel
Weigh the sugar and water into a small saucepan, stir to lift the sugar from the bottom and place it on high heat. Put the moulds into a deep seamless baking dish. When the caramel starts to colour remove it from the heat and allow the bubbling to subside. Divide the caramel between the moulds and when it has cooled a little, using a dry cloth to hold the moulds roll the caramel around the sides.

for the crème
pre heat oven to 170°C
Put the milk, cream and vanilla pods and seeds into a microwave safe bowl. Put the whole eggs, yolks and sugar into a jug and whisk them together until the sugar is dissolved. Bring the cream and milk to the boil in a microwave and then without delay, remove the vanilla pods and whisk into the egg mixture. Mix thoroughly, strain through a very fine sieve and divide between the moulds.

They will be frothy on top and keep filling until the froth is standing a little above the top it will flatten down.

Fill the baking dish with very hot water 90°C–95°C up to two thirds of the height of the moulds and put them in the middle of your oven. Set a timer for 20 minutes, when the timer goes turn the baking dish in the oven and set a timer for another 20 minutes.

When the timer goes, gently shake the tray the crème caramel should still have about 50% wobble in the centre. Turn the tray again and move the centre caramels to the edges that are most coloured and move those caramels into the centre. Set the timer for another ten minutes, gently shake the caramels again it should me about 25%–30%. Close the oven door again and turn off the heat and set a timer for 1½ hours. Remove the Crème Caramels from the water bath, tray, and cover and refrigerate.

to unmould
Slide a knife carefully around the edge and unmould onto a plate.

If you make the caramels the same day you will need to make some extra toffee syrup because the caramel at the bottom of the moulds will not have had sufficient time to liquefy.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.