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Creme Caramel

Creme Caramel

Last but definitely not least, our dessert, Creme caramel. I might have mentioned that my father is crazy about caramel and that my mother is crazy about my father, of course he is crazy about her too.

For as long as I can remember, mom would make these elaborate 10 course christmas dinners and the piece de resistance would almost always be her creme caramel.

What people might not know is that she was perfecting her creme caramel for years!! She would try recipe after recipe, technique after technique, some of these recipes were great, some were awful, but my dad happily ate them all.

He would never complain about eating creme caramel after creme caramel, and she was so focused on perfecting it.

Nobody ever asked me if I liked it, in fact I don't like caramel at all, it always tastes either like burned sugar or overcooked cream to me.

But knowing how happy it made the both of them I never said anything, and now 20 years later I have been with my husband for 9 years, married for two and guess what his favorite dessert is? You guessed it right, caramel!!

Thank god I was in the kitchen every time mom made dad's favorite dessert and now I get to make it for my husband.

I was lucky enough to grow up in a family where love and laughter was always all around us, and where food was always a tool to express your love, whether that was making or eating the food.

I wish all of you the merriest of christmases, may you be as lucky as me and have a home and family full of love and laughter.

Oh and I hope you enjoy the creme caramel too!!!!

Photography: ECS Photography

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For the caramel


100 g granulated sugar
40 ML water

For the cream


70 g sugar
2 eggs
2 egg yolks
150 g cream
150 g whole milk
1 teaspoon(s) vanilla extract zest, of 1 orange


Place a pan over medium to low heat. Add the sugar and the water. Stir with a spoon until the sugar melts and turns into caramel. When ready, remove from heat. Place 5 “ ramequins” or aluminuim cups that are around 6 cm in diameter.

Divide the caramel between the cups.

In a bowl, add the eggs, yolks and half of the sugar. Whisk until it has emulsified.

• Place a pan over medium to high heat and Add the heavy cream, milk, the rest of the sugar, orange zest and vanilla.

• As soon as the mixture comes to a boil, remove from heat and gradually add the egg mixture while continuously whisking.

• Pass the cream through a sieve and pour over the caramel in the dups, while dividing evenly.

• Pre heat your oven to 170C, add water to a baking tray and place your creme caramel cups in the oven tray with the water bake for 45 min (bain marie)

• When ready, remove from the oven and give it some time to cool.

• Refrigerate to chill To unmold the crème caramel, run a knife around the walls of the cups so that the crème can be turned out easily. You can also dip the cups in some boiling water.

• Turn out the cups onto a serving platter.

• Pour the remaining caramel over them and serve.

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