Mary Berry’s Crème Caramel is a classic French dessert that combines a silky smooth custard with a rich, golden caramel sauce. This elegant dessert is perfect for dinner parties or a special treat for family gatherings.
What is Mary Berry Crème Caramel?
Mary Berry’s Crème Caramel is a delicate baked custard dessert topped with a layer of caramel sauce. The custard is made with milk, cream, eggs, and sugar, and the caramel forms a glossy topping when the dessert is inverted onto a plate.
Other Popular Recipes
Why You Should Try This Recipe
- Elegant and classic: A sophisticated dessert for any occasion.
- Rich yet light: The perfect balance of creamy custard and caramel sweetness.
- Make-ahead-friendly: Prepare it in advance for stress-free entertaining.
- Versatile: A timeless dish that’s always a crowd-pleaser.
- Simple ingredients: Use pantry staples for a stunning result.
Ingredients Needed to Make Mary Berry Crème Caramel
For the Caramel:
- Caster sugar – 150g, for the caramel sauce.
- Water – 2 tablespoons, to dissolve the sugar.
For the Custard:
- Milk – 300ml, whole milk for creaminess.
- Double cream – 200ml, adds richness.
- Eggs – 3 large, whole.
- Egg yolks – 2, for a silky texture.
- Caster sugar – 75g, sweetens the custard.
- Vanilla extract – 1 teaspoon, for flavor.
Equipment Needed
- Medium saucepan
- Whisk
- Heatproof ramekins or a large baking dish
- Roasting tin
- Sieve
Instructions to Make Mary Berry Crème Caramel
Step 1: Make the Caramel
- In a saucepan, combine the caster sugar and water. Place over medium heat without stirring, allowing the sugar to dissolve and caramelize.
- Swirl the pan occasionally until the sugar turns a deep amber color. Be careful not to burn it.
- Quickly pour the caramel into the base of the ramekins or a large baking dish, tilting to coat the bottom evenly. Set aside to harden.
Step 2: Prepare the Custard
- In a separate saucepan, heat the milk and cream over low heat until just warm. Do not let it boil.
- In a mixing bowl, whisk together the eggs, egg yolks, caster sugar, and vanilla extract until smooth.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to combine.
Step 3: Strain the Custard
- Pass the custard mixture through a sieve to remove any lumps for a silky texture.
- Pour the strained custard into the caramel-coated ramekins or baking dish.
Step 4: Bake the Crème Caramel
- Preheat your oven to 150°C (130°C fan) or 300°F.
- Place the ramekins or dish in a roasting tin and fill the tin with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the custard is just set but still slightly wobbly in the center.
Step 5: Cool and Chill
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover with cling film and refrigerate for at least 4 hours or overnight.
Step 6: Serve
- To serve, run a knife around the edge of the ramekin and invert it onto a plate. Gently shake to release the custard and caramel.
What Goes Well With Mary Berry Crème Caramel
- Fresh berries: Adds a burst of freshness and color.
- Whipped cream: Enhances the creamy texture.
- Mint leaves: A refreshing garnish.
- Espresso: Complements the caramel’s sweetness.
- Chocolate curls: Adds a touch of indulgence.
Expert Tips for Making the Best Mary Berry Crème Caramel
- Monitor the caramel: Watch closely to avoid burning as it can turn bitter quickly.
- Don’t overbake: The custard should be just set with a slight wobble in the center.
- Use fresh eggs: Ensures a smooth and creamy custard.
- Chill thoroughly: Allow enough time for the custard to set properly in the fridge.
- Experiment with flavors: Add a splash of orange liqueur or coffee extract for variation.
Easy Variations of Mary Berry Crème Caramel
- Coffee Crème Caramel: Add a teaspoon of instant coffee to the custard mixture.
- Coconut Crème Caramel: Substitute half the milk with coconut milk.
- Spiced Crème Caramel: Add a pinch of cinnamon or nutmeg to the custard.
- Chocolate Crème Caramel: Mix in melted chocolate for a decadent twist.
- Lemon Crème Caramel: Add lemon zest for a citrusy touch.
Best Practices to Store Mary Berry Crème Caramel
- Refrigerate: Store in the fridge for up to 3 days, covered with cling film.
- Avoid freezing: The custard may lose its texture when thawed.
Best Practices to Serve Mary Berry Crème Caramel
- Serve chilled for the best texture and flavor.
Nutrition Value (per serving)
- Calories: 250
- Protein: 6g
- Fat: 13g
- Carbohydrates: 28g
Final Words
Mary Berry’s Crème Caramel is a timeless dessert that’s as elegant as it is delicious. With its smooth custard and rich caramel sauce, this recipe is sure to impress your guests.
Try it today and enjoy a dessert that’s both classic and indulgent!
More By British Baking Recipes
- Jamie Oliver Pear and Ginger Cake
- Mary Berry Frangipane Mince Pies
- Jamie Oliver Poached Chicken Pie
- Gordon Ramsay Chicken Liver Pate
Mary Berry Creme Caramel
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6
- Category: Dessert
- Method: Baking (water bath)
- Cuisine: French
Description
Mary Berry’s Crème Caramel is a delicate baked custard dessert topped with a layer of caramel sauce. The custard is made with milk, cream, eggs, and sugar, and the caramel forms a glossy topping when the dessert is inverted onto a plate.
Ingredients
For the Caramel:
- Caster sugar – 150g, for the caramel sauce.
- Water – 2 tablespoons, to dissolve the sugar.
For the Custard:
- Milk – 300ml, whole milk for creaminess.
- Double cream – 200ml, adds richness.
- Eggs – 3 large, whole.
- Egg yolks – 2, for a silky texture.
- Caster sugar – 75g, sweetens the custard.
- Vanilla extract – 1 teaspoon, for flavor.
Instructions
Step 1: Make the Caramel
- In a saucepan, combine the caster sugar and water. Place over medium heat without stirring, allowing the sugar to dissolve and caramelize.
- Swirl the pan occasionally until the sugar turns a deep amber color. Be careful not to burn it.
- Quickly pour the caramel into the base of the ramekins or a large baking dish, tilting to coat the bottom evenly. Set aside to harden.
Step 2: Prepare the Custard
- In a separate saucepan, heat the milk and cream over low heat until just warm. Do not let it boil.
- In a mixing bowl, whisk together the eggs, egg yolks, caster sugar, and vanilla extract until smooth.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to combine.
Step 3: Strain the Custard
- Pass the custard mixture through a sieve to remove any lumps for a silky texture.
- Pour the strained custard into the caramel-coated ramekins or baking dish.
Step 4: Bake the Crème Caramel
- Preheat your oven to 150°C (130°C fan) or 300°F.
- Place the ramekins or dish in a roasting tin and fill the tin with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 35–40 minutes, or until the custard is just set but still slightly wobbly in the center.
Step 5: Cool and Chill
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover with cling film and refrigerate for at least 4 hours or overnight.
Step 6: Serve
- To serve, run a knife around the edge of the ramekin and invert onto a plate. Gently shake to release the custard and caramel.
