Vanilla Bean Crème Caramel

This traditional custard dessert has been propelled from the 80s and revitalised into a sleek modern classic with a beautiful balance of caramel toffee, cream and vanilla. Irresistible when served cold on a warm summer evening.

15 min
60 min


  1. 300g caster sugar
  2. 2/3 cup water
Crème Caramel
  1. 4 eggs
  2. 8 egg yolks, extra
  3. 2/3 cup caster sugar
  4. 1 tbsp Queen Celebrating 120 Years Pure Vanilla Extract
  5. 1 tsp Queen Vanilla Bean Paste
  6. 1 ½ cups milk
  7. 1 ½ cups pouring cream


  1. Step 1

    Preheat oven to 200°C and fold a small tea towel to line a roasting tray.

  2. Step 2

    Combine sugar and water in a saucepan over high heat and stir until sugar dissolves. Bring to boil and cook for 8–10 minutes without stirring, brushing down sides of the pan occasionally with a wet pastry brush until the mixture is dark golden.

  3. Step 3

    Pour toffee into base of a non-greased 20cm cake tin (non-spring form) and place tin inside lined roasting tray. Set aside to harden.

  4. Step 4

    Whisk together eggs, yolks, sugar, Vanilla Extract and Vanilla Bean Paste until well combined. Set aside.

  5. Step 5

    Heat milk and cream in a saucepan over medium heat until just boiling. Remove from heat and allow to cool for 1 minute. Whisk milk into egg mixture, stirring constantly. Sieve mixture over cake tin with set toffee inside.

  6. Step 6

    Fill roasting tray with hot water, reduce oven temperature to 160°C and bake for 60 minutes or until an inserted knife comes out clean or almost clean. Remove tin from roasting tray, allow to cool for three hours then cover with cling wrap and chill overnight.

  7. Step 7

    To serve, place tin in boiling hot water to soften and invert onto a serving plate.