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
2 to 3 Egg Yolks
4 tablespoons Caster Sugar
2 cups (500ml) Full Cream Milk *warmed
1 teaspoon Vanilla Extract

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, Milk and Vanilla in a saucepan, and heat over medium low heat, constantly stirring, and bring close to the boil. Then remove from the heat.
  3. Add the Gelatine mixture and stir until Gelatine dissolves. When cool enough, pour the mixture through a fine strainer such as tea strainer into 4 serving glasses. Place them in the fridge and leave to set.
  4. To make Caramel Sauce, place Sugar and Water in a small saucepan. Make sure Hot Water is ready to use.
  5. 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.
  6. When Caramel Sauce is cool enough, place in the fridge to chill. It will become thicker as it cools.
  7. Pour the chilled Caramel Sauce over the set Custard Jelly, and enjoy.