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Créme Caramel

Image of Créme Caramel

125 ml (4 fl oz) water
125 g (4 oz) granulated sugar
3 eggs
1 egg yolk
50 g (2 oz) caster sugar
450 ml (¾ pint) milk
1 teaspoon vanilla essence


Serves: 6


Place the water and granulated sugar in a heatproof glass jug and stir well. Cook on HIGH for 11 minutes, until golden; do not allow the syrup to become too brown, as it continues to cook after removal from the oven. Pour quickly into 6 ramekin dishes, then leave to cool and harden.

Meanwhile, beat the eggs, egg yolk and caster sugar together.

Pour the milk into a jug and cook on HIGH for 4 minutes. Whisk into the egg mixture with the vanilla essence, then strain the mixture back into the jug. Divide between the dishes.

Stand the dishes in one container and pour in enough water to come halfway up the sides of the dishes. Cook on LOW for 12 minutes, until set.

Remove from the water, leave to cool, then chill.

To serve, invert each caramel onto a serving dish. 

Preparation time: 10 minutes
Power setting: HIGH and LOW
Cooking time: 27 minutes

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