"Crème Caramel"
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Crème Caramel

Author: 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