Spiced Crème Caramel
If you've got stale white bread slices and star anise, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 160 C and butter four ramekins, then set a kettle to boil for a water bath.
- Make a caramel by melting the sugar in a dry pan over medium heat until it turns a deep amber, then divide it among the ramekins, swirling to coat the bases.
- Tear the stale bread, soak it in the 100 ml cold milk for a few minutes until soft, then squeeze out the excess and reserve.
- Gently warm the whole milk with the star anise and cinnamon stick until steaming but not boiling, then remove from the heat, cover, and let the spices infuse for 15 minutes before discarding them.
- Whisk the eggs with the condensed milk, then slowly pour in the warm spiced milk while whisking, blend in the soaked bread until fairly smooth, and strain the custard into the caramel-lined ramekins.
- Stand the ramekins in a roasting tin, pour in boiling water to come halfway up their sides, and bake for 40 to 45 minutes until the custards are just set with a slight wobble, reaching a safe internal temperature of about 72 C.
- Lift the ramekins from the water bath, cool to room temperature, then chill for at least 3 hours before turning out onto plates to serve.
You'll use: Oven · Pan · Saucepan · Blender · Whisk
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Spiced Crème Caramel take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Spiced Crème Caramel vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Spiced Crème Caramel is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Caramel custard PK020.jpg by PallaviKhale, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.