5 from 1 vote

Crème caramel

Course Dessert
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Giulia


  • 1 l of whole milk
  • 1 vanilla pod, split open
  • Peel of 1 organic lemon
  • 7 eggs
  • 7 tablespoons of sugar
  • 1 coffee cup of espresso

For the caramel

  • 5 tablespoons of sugar


  • Heat the oven to 160°C.
  • In a small saucepan heat the milk with the vanilla pod and the lemon peel until simmering, then remove it from the stove and set aside.
  • Whisk the eggs with the sugar until well blended, but do not overmix otherwise you would incorporate too much air.
  • Filter the milk and pour it in a thin stream into the eggs along with the coffee, stir until smooth. You'll obtain a very liquid custard.
  • Pour 5 tablespoons of sugar on the bottom of a pudding mould and let it melt over medium heat until you get a golden caramel.
  • Pour the milk and egg custard over the caramel, then gently lay the mould inside a larger mould filled with a few inches of water and bake for 1 hour and 10 minutes, until set.
  • Remove it from the oven, let it cool down then set aside it in the fridge for a few hours.
  • Before serving unmould the crème caramel onto a serving platter and cover it with the caramel.
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