Everyone loves ‘Creme Caramel’ but I won’t say it is super easy to make. You need to steam-bake it in the oven, or steam it using a steamer or pot. This is Custard Jelly, set with Gelatine. You only need a saucepan to make it. The recipe for Caramel Sauce is also included.


4 Servings


2 teaspoons Gelatine Powder *about 8g
2 tablespoons Water
3 Egg Yolks
4 tablespoons Caster Sugar
1 teaspoon Vanilla Extract
2 cups (500ml) Full Cream Milk

Caramel Sauce
4 tablespoons Caster Sugar
2 tablespoons Water
3 tablespoons Hot Water

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
  2. Combine Egg Yolks, Sugar and Vanilla in a mixing bowl, and beat with a whisk until creamy.
  3. Heat Milk in a saucepan over medium low heat, bring just to the boil, then remove from heat. Add the soaked Gelatine and and stir until Gelatine completely dissolves.
  4. Gradually add the hot Milk mixture to Egg Yolk, whisking constantly, and set aside until cooled.
  5. When the mixture is cool enough, give it a stir, and pour the mixture into 4 serving glasses. Place them in the fridge and leave to set.
  6. To make Caramel Sauce, place Sugar and Water in a small saucepan. Make sure Hot Water is ready to use.
  7. Bring the Sugar and Water to the boil, cook without stirring until brown, shaking the saucepan occasionally, then remove from the heat. Very carefully add Hot Water and allow to combine. *Note: If you struggle to combine, heating the saucepan over a very low heat will help.
  8. When Caramel Sauce is cool enough, place in the fridge to chill. It will become thicker as it cools.
  9. Pour the chilled Caramel Sauce over the set Custard Jelly, and enjoy.
  10. *Note: You can set the jelly in moulds, cups OR ramekins. The photo below is the same Jelly set in ramekins. I placed Caramel first. When the Caramel is hardened, I poured the jelly mixture and set in the fridge. Find how to make Caramel at ‘Creme Caramel Individual Serve’ page.