French Crème Caramel

Creme Caramel


  • 1L milk
  • 6 eggs lightly whisked
  • 1 cup sugar
  • 1 tablespoon vanilla essence  
  • 1 tablespoon fine lemon rind
  • 1/4 cup sugar
  • Water just to cover 


Preheat oven to 180°c. 
Heat syrup mix until golden. 
Pour mixture into an over safe dessert mold.
Heat milk in a saucepan or in the microwave but do not boil.
Add sugar and rind and vanilla essence.
Steadily, add whisked eggs continually stirring.
When mixture is ready, place the filled mold in a 'Bain Marie' water bath (place warm water in oven tray half way up the mold).
Bake in a moderate oven (180°c) 1-1½ hrs.
When baked to a golden colour, take out of the oven and cool to bring to room temperature.
Run a knife around the edges, then transfer to a serving platter by flipping crème caramel upside down.
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