Baked Caramel Custard

Baked Caramel Custard

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Course Dessert
Cuisine French, Irish
Servings 4


  • 25 g butter Melted to grease
  • 2 eggs
  • 125 ml cream
  • 125 ml milk
  • 1 tsp vanilla extract
  • ½ Vanilla Pod seeds only - optional
  • 155 g caster sugar 100g + 55g
  • 8 strawberries to decorate


  • Preheat oven to 110°C / 220˚F/Gas Mark .
  • Brush four round or square 150ml-capacity ovenproof ramekins with melted butter to lightly grease. Place ramekins in a roasting pan.
  • Place 100g of sugar into a heavy-based saucepan with 2 tbsp of water, in a medium heavy-based pan over a medium-high heat and cook until the sugar dissolves and caramelizes until a golden blonde colour. Remove from the heat and pour into the base of the 4 ramekins.
  • In a bowl, combine the egg, and the remaining 55g sugar until pale and creamy then add the cream, milk, and vanilla extract and seeds.
  • Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins.
  • Pour the cream mixture evenly between the four ramekins. Cover the tray with foil.
  • Cook in preheated oven for 1 hour 30 minutes. Uncover ramekins and cook for a further 30 minutes or until custard sets. Remove from oven and leave to cool for 1 hour or overnight in the refrigerator if possible.
  • Carefully turn the baked caramel custards onto serving dishes and drizzle the caramel around the top and decorate with strawberries.
Keyword baked dessert, cream, custard