Indian Style Crème Caramel

Recipes for crème caramel abound, but this has been adjusted to create an Indian flavour balance by the addition of cardamom and cinnamon. It will make 2 portions using the specified ramekins.


For 2 Continued...
Caramel 100 gm caster sugar (2)
2 tbspn caster sugar (1) 1 tspn cardamom powder
1 tspn water ¼ tspn ground cinnamon
  1 medium egg
  2 - 3 tspn vanilla extract - to taste (see note 2)
  125 ml evaporated milk



  1. Place the ramekins in a 'bain-marie' (see note 1) filling nearly to the top of the ramekins with boiling water and bake in the oven for 40 minutes.
  2. Test with a toothpick or skewer which should 'come out clean' and then carefully remove the 'bain-marie' from the oven and set aside for 5 minutes. Finally remove the ramekins from the 'bain-marie' and allow to cool.
  3. Place in a refrigerator for ½ - 2 hours or until required.


  1. Release from the ramekins by carefully running a thin knife around the inside and invert onto a plate - the caramel will then be on top.
    This can optionally be served with a little evaporated milk.


(1) A baking pan of sufficient size can be used as a 'bain-marie' as illustrated in the picture.
(2) Almond extract or other flavourings can be used, but the quantities will need to be adjusted.
(3) To clean the caramel pan add water and bring to a boil - this will melt most of the caramel and make it easier to dispose of.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
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