Crème Caramel Made With Fructose

I love twitter! Originally, I stayed away from twitter – why join I thought? It is just another thing to monitor. But I was swayed when a group of people were found after an avalanche because they tweeted. I quietly joined and did not tweet a lot. I had a handful of followers and followed a handful of people back, and I never ended up in a disaster situation. Today I am edging up to the 1000 follower mark – and I block the bots, so I can safely say that (as far as I can tell) all my followers are real people. I have tweeted over 11000 140 character sentences and I have had some amazing conversations. I helped trend #fbi2012 at our Food and Wine Bloggers Conference – so much so that my facebook timeline was full of my tweets. But, I really love twitter because of the amazing questions I get asked. One was for a recipe for crème caramel – and I had to tweet back that I had never made one. And so, a challenge was set. I decided to make crème caramel. Now, making caramel is not easy when you use fructose as it burns quicker than sugar does. I only made 4 little ones in case the caramel did not work and it went slightly over and was a little bit darker than I thought it should be, but it tasted amazing. In trying to get the crème caramels to turn out of the ramekins I was a bit impatient and 3 of them flipped so they could not be photographed. Not that I minded, as I got to eat them! I left the fourth one to come up to room temperature in the dariole mould turned upside down on the plate, and my patience proved worthy as it turned out beautifully. So, now I can tweet – crème caramels made – and do try this at home as they are really easy to get right.

Have you ever made a crème caramel?

Crème Caramel
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Crème Caramel

Recipe Category: Dessert
All Rights Reserved: Recipe adapted from Larousse Gastronomique pages 182 & 346


to make the caramel

  • 50 g fructose
  • 2.5 mls lemon juice
  • 7.5 mls water

to make the crème caramel

  • 250 mls milk
  • 1 vanilla pod split down the middle
  • 1 eggs
  • 2 egg yolks
  • 62 g fructose


  • Spray 4 dariole moulds

to make the caramel

  • Heat the fructose, lemon juice and water until pale in colour
  • Pour 2 teaspoons into each mould and leave to cool

to make the crème caramel

  • Preheat the oven to 190° Celsius
  • Place the milk and the vanilla pod into a saucepan and bring the the boil
  • Whisk together the eggs, egg yolks and fructose
  • Strain the milk into the eggs and whisk quickly
  • Pour the custard over the caramel
  • Place the moulds into a bain-marie (water bath) and cook for 25 minutes
  • Remove the moulds from the bain-marie and allow to cool
  • Turn out and leave to cool before serving

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