Name: Mary Berry Crème Caramel Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Ingredients: 150g caster sugar; 4 tablespoons cold water; 500ml whole milk; 3 large eggs at room temperature; 2 large egg yolks at room temperature; 75g caster sugar; 1 teaspoon vanilla extract; fresh raspberries or redcurrants for garnish; whipped double cream optional

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Mary Berry crème caramel is a silky, amber-glazed custard with a deep, bittersweet caramel that pools across the plate the moment it is unmoulded. The custard itself is set just firm enough to hold its shape, with a smooth, trembling texture that yields cleanly under a spoon.

This version is reliable from the very first attempt. The quantities are scaled for six individual ramekins, making it ideal for a dinner party dessert or a relaxed weekend treat. The caramel and custard come together with straightforward technique and no specialist equipment. From start to finish, including chilling time, allow around 4 hours.

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Ingredients

For the Caramel

150g caster sugar
4 tablespoons cold water

For the Custard

500ml whole milk
3 large eggs, at room temperature
2 large egg yolks, at room temperature
75g caster sugar
1 teaspoon vanilla extract

To Serve

Fresh raspberries or redcurrants, for garnish
Whipped double cream, optional

How to Make Mary Berry Crème Caramel

01
Prepare the Ramekins
Lightly grease six 150ml ramekins with a little sunflower oil and place them inside a deep roasting tin. Set the tin aside for now. Preheat the oven to 150°C (fan 130°C, gas mark 2).
02
Make the Caramel
Place the 150g caster sugar and 4 tablespoons of cold water into a small, heavy-based saucepan. Set over a medium-low heat and stir gently until the sugar dissolves completely, then stop stirring and allow the syrup to bubble undisturbed. Watch carefully as the liquid turns a deep amber colour, similar to dark honey. This takes around 8 to 10 minutes and can burn quickly at the final stage, so remove the pan from the heat the moment it reaches that deep amber shade.
03
Pour the Caramel
Working quickly, divide the caramel evenly between the six prepared ramekins, tilting each one slightly so the caramel coats the base in a thin, even layer. The caramel will set firm within a minute or two, which is expected. Set the ramekins aside in the roasting tin.
04
Warm the Milk
Pour the 500ml whole milk into a medium saucepan and heat gently over a low flame until steaming but not boiling. There should be small bubbles forming around the edges, but the milk must not simmer. Scalding the milk shortens the baking time and helps produce a smoother, less grainy custard.
05
Mix the Custard
In a large jug, whisk together the 3 whole eggs, 2 egg yolks, 75g caster sugar, and 1 teaspoon vanilla extract until the sugar has fully dissolved. Pour the hot milk in slowly while whisking constantly, adding it in a thin, steady stream rather than all at once, to prevent the eggs from scrambling.
06
Strain and Fill
Pour the custard mixture through a fine-mesh sieve into a clean jug to remove any threads of cooked egg. Carefully pour the strained custard over the set caramel in each ramekin, filling them to just below the rim. Straining removes air bubbles and ensures a perfectly smooth surface once unmoulded.
07
Bake in a Water Bath
Pour enough just-boiled water into the roasting tin to reach halfway up the sides of the ramekins. Cover the entire tin loosely with a sheet of foil, then transfer carefully to the preheated oven. Bake for 35 to 40 minutes, until the custards are just set with a very slight wobble in the very centre. The water bath (bain-marie) prevents the edges from overcooking before the centre sets.
08
Cool and Chill
Remove the ramekins from the water bath and leave to cool at room temperature for 30 minutes. Once cool, cover each ramekin with cling film and refrigerate for a minimum of 3 hours, or overnight for the best results. Chilling overnight allows the caramel at the base to liquefy fully, giving a generous pool of sauce when the pudding is turned out.
09
Unmould and Serve
To serve, run a small palette knife or thin knife carefully around the edge of each ramekin. Place a flat serving plate on top, then invert quickly and firmly. Hold for a moment before lifting the ramekin away. The caramel will flow around the custard. Serve immediately with fresh berries or a small spoonful of whipped cream alongside.

Tips for the Best Mary Berry Crème Caramel

01 Why did my crème caramel come out with a bubbly, pitted surface rather than smooth?

Bubbles on the surface are almost always caused by the oven temperature being too high or the custard not being strained. Keep the oven at 150°C (fan 130°C) and always pass the custard through a fine sieve before pouring into the ramekins.

02 Why is the centre of my crème caramel still liquid after the correct baking time?

Individual oven temperatures vary, and ramekin size also affects setting time. If the custard still wobbles more than a gentle tremor at the centre after 40 minutes, return the tin to the oven, still covered in foil, for an additional 5 to 8 minutes and check again.

03 Why did my caramel go grainy and crystallise instead of becoming smooth and amber?

Crystallisation happens when the syrup is stirred after boiling begins or when sugar crystals from the pan sides fall back into the mixture. Once the sugar dissolves and the syrup begins to boil, stop stirring entirely and brush any crystals from the pan sides with a pastry brush dampened in cold water.

04 Why does the caramel not flow freely when the crème caramel is turned out?

The caramel needs sufficient chilling time to re-liquefy at the base of the ramekin. Refrigerating for the full overnight period, rather than the minimum 3 hours, gives the most generous and fluid caramel sauce on the plate.

05 How do I stop the custard from cracking when I run the knife around the edge?

Use the thinnest knife or a small offset palette knife, and keep it pressed firmly against the ramekin wall rather than the custard. Move in one smooth, continuous circle rather than sawing back and forth, which can tear the edge of the custard.

Serving Suggestions

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Serve immediately after unmoulding, while the caramel is fluid and pooling freely around the base of the custard.

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Scatter a small handful of fresh raspberries or a few redcurrant sprigs beside each serving for a sharp, fruity contrast to the sweet caramel.

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Pair with a crisp, lightly sweet dessert wine such as a Muscat or a Sauternes for a more formal dinner party setting.

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Add a small quenelle of softly whipped double cream alongside for those who prefer a slightly richer, less sharp finish.

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Dust the top of each custard very lightly with a pinch of flaky sea salt just before serving, which deepens the caramel flavour noticeably.

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Storage

Up to 1 Day

Room Temperature

Crème caramel should not be kept at room temperature for more than 1 hour before serving, as the custard is egg-based and perishable outside of refrigeration.

Up to 3 Days

Refrigerator

Cover each ramekin with cling film and refrigerate for up to 3 days. Keep the custards in their ramekins and unmould only when ready to serve, as the caramel continues to soften and improve with each day in the fridge.

Up to 1 Month

Freezing

Cover the ramekins tightly with two layers of cling film and freeze for up to 1 month. Defrost overnight in the refrigerator and allow to come to room temperature for 20 minutes before unmoulding, as the caramel needs time to loosen from the base.

Nutrition

Calories

215

kcal per serving

32g

Carbohydrates

Protein

Fat

Saturated Fat

85mg

Sodium

Nutrition values are estimates based on standard ingredient weights and may vary depending on the specific ingredients used and individual serving size.

FAQs

01 Can I make Mary Berry crème caramel the day before serving?

Yes, and it is actually better for it. Making the crème caramel the evening before and chilling overnight gives the caramel at the base time to fully re-liquefy, resulting in a more generous and evenly poured sauce when the pudding is turned out the following day.

02 Can I use semi-skimmed milk instead of whole milk for this recipe?

Whole milk gives the custard its characteristic richness and a properly set, creamy texture. Semi-skimmed milk can be used in a pinch, but the result will be slightly less smooth and the custard may feel a little lighter and less full-flavoured on the palate.

03 Can I make one large crème caramel instead of individual ramekins?

Yes. Use a 1-litre ovenproof dish or soufflé dish and increase the baking time to 55 to 65 minutes at the same temperature, still covered in foil and in the water bath. The wobble test still applies: the centre should have a gentle tremble, not a liquid ripple, before removing from the oven.

04 Can I use a vanilla pod instead of vanilla extract in this crème caramel?

A vanilla pod produces a deeper, more rounded vanilla flavour with visible seeds throughout the custard. Split one pod and scrape the seeds into the milk as it warms, then add the empty pod too. Remove the pod before mixing the milk with the eggs. This is the more traditional approach and gives a slightly more elegant finish.

05 Is this crème caramel recipe suitable for a gluten-free diet?

Yes. The recipe contains no flour or wheat-based ingredients, so it is naturally gluten-free as written. Always check the labels on vanilla extract and any accompaniments, such as cream or biscuits, to confirm they are certified gluten-free if serving to someone with coeliac disease.

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Conclusion

This Mary Berry crème caramel recipe delivers six individual puddings with a clean, trembling custard and a bittersweet caramel that runs freely across the plate. The technique is straightforward when followed in the right order: a deep amber caramel, a strained and gently baked custard in a water bath, and enough chilling time for everything to settle into the classic, silky result. The total yield is 6 servings, making it a practical choice for both a weekend family dessert and a more formal dinner party finish.

If this recipe has made its way into your regular repertoire, share it with someone who would appreciate a reliable, elegant dessert, and leave a comment below with how yours turned out. Every kitchen is different, and your experience might help another reader get the perfect wobble. If you enjoyed this, you might also like the Mary Berry coffee and walnut cupcakes recipe for another classic that rewards careful technique.