GBBO Inspired Classic Crème Caramel Pudding

Name: GBBO Inspired Classic Crème Caramel Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 430 min
Yield: 4
Cuisine: French
Ingredients: 150 g Granulated white sugar; 45 ml Water ((3 tablespoons)); 5 ml Lemon juice ((1 teaspoon – optional, helps prevent crystallization)); 300 ml Whole milk; 300 ml Double cream ((heavy cream)); 3 whole Large eggs; 2 extra Large egg yolks; 100 g Granulated white sugar; 10 ml Vanilla bean paste or pure vanilla extract ((2 teaspoons)); 0 pinch Fine salt ((to balance the sweetness))

by J_C • 2026

Why some badges are missing

Not vegan: Whole milk → try oat milk
Not dairy-free: Whole milk → try oat milk
Not egg-free: Large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: Whole milk → try lactose-free milk
Not low-histamine: Lemon juice
Not low-GI / diabetic-friendly: Granulated white sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: Whole milk → try rice milk

Based on listed ingredients — always check labels for allergies.

About this recipe

GBBO inspired. An absolute showstopper of a dessert, a traditional French crème caramel relies on just a handful of simple ingredients: sugar, eggs, milk, cream, and vanilla. Achieving that velvety, custard-like texture with a pool of clear, glossy amber caramel takes patience, but following these precise measurements and steps will guarantee professional results every time.

Prep

20m

Cook

50m

Rest

360m

Serves

Rating

—

Total time · 1h 10m

Ingredients

Kitchen Help

Shopping list

150 g Granulated white sugar
45 ml Water — (3 tablespoons)
5 ml Lemon juice — (1 teaspoon – optional, helps prevent crystallization)
300 ml Whole milk
300 ml Double cream — (heavy cream)
3 whole Large eggs
2 extra Large egg yolks
100 g Granulated white sugar
10 ml Vanilla bean paste or pure vanilla extract — (2 teaspoons)
Fine salt — (to balance the sweetness)

Tools

· 20cm round cake tin
· saucepan
· large mixing bowl
· fine-mesh sieve
· roasting pan

Instructions

Step by step

1
Prepare your equipment: You will need a 20cm (8-inch) round cake tin with solid sides (or six individual 150ml ramekins). Ensure your baking dish or roasting pan for the water bath is ready.
2
In a heavy-bottomed saucepan, combine the 150g of sugar, 45ml of water, and the teaspoon of lemon juice. Stir gently to wet the sugar evenly.
3
Place the pan over medium-high heat. Let it come to a boil. Do not stir the mixture with a spoon once it is boiling, as this can cause crystallization. Instead, occasionally swirl the pan gently by the handle to ensure even coloring.
4
Watch the pan closely. The syrup will bubble, turn clear, and then gradually transition from pale yellow to a deep, rich amber hue.
5
Remove it from the heat immediately. Swiftly and carefully pour the hot caramel into your cake tin (or divide it among your ramekins), swirling the vessel quickly so the caramel coats the bottom and slightly up the sides before it hardens. Set aside to cool and harden completely.
6
Set your oven to 160°C (140°C fan / 325°F).
7
In a medium saucepan, combine the whole milk, double cream, and vanilla bean paste. Heat gently over medium-low heat until it is just simmering around the edges. Remove from the heat and set aside to infuse for .
8
In a large mixing bowl, whisk together the whole eggs, extra egg yolks, 100g of sugar, and the pinch of salt just until smooth and combined.
9
While gently whisking the egg mixture, slowly pour in the warm milk and cream mixture in a thin, steady stream.
10
Pour the completed custard mixture through a fine-mesh sieve into a jug.
11
Place your caramel-lined cake tin (or ramekins) inside a large, deep roasting pan.
12
Gently pour the strained custard mixture over the hardened caramel in your tin.
13
Pour boiling water into the outer roasting pan until it reaches about halfway up the sides of the inner tin or ramekins.
14
Carefully transfer the roasting pan to the preheated oven. Bake for 45 to (individual ramekins will take around 30 to ).
15
Remove the baking dish from the oven, take the tin out of the hot water bath, and let it cool completely at room temperature.
16
Cover the tin tightly with cling film and place it in the refrigerator for at least 6 hours, preferably overnight.
17
Run a thin, flexible knife carefully around the inner edge of the tin to loosen the custard.
18
Place a serving plate with a slight lip upside down right on top of the tin.
19
With a swift, confident motion, flip the plate and tin over together. Serve chilled!

Per serving

serves 4

Calories

488kcal

Protein

7.5g

Carbs

34.5g

Fat

38.5g

Fibre

Sugar

29.5g

Sodium

60mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#Dessert #Egg #Vegetarian #French #pudding