Rose Creme Caramel

Recipe by
Total Time:
6-7 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 - Eggs
  • 1 cup - Low fat cream
  • 1 cup - Milk
  • 2 tbsp - Sugar
  • 1 tbsp - Rose syrup
  • For caramel syrup:
  • 2 tbsp - Sugar
  • 2 tbsp - Water

How to Make Rose Creme Caramel

  • In a heavy bottomed pan, mix the sugar and water, bring to boil and cook until the bubbles turn light brown in colour. Swirl the pan and don't stir.
  • Pour the caramel carefully into 4 ramekins.
  • Preheat the oven to 350 degrees F.
  • Whisk the eggs, milk, cream, sugar and rose syrup together well and pour into the ramekins.
  • Take a large vessel, pour enough water and arrange the ramekins. Bake for 20-25 minutes in middle rack.
  • Cool and keep the Bake creme caramel in fridge for 6 hours.
  • Gently run a knife inside the mould, invert the ramekins over a dessert plate and serve immediately.
  • You can top some chocolate vermicelli over the creme caramel. Recipe courtesy: Priya Easy N Tasty Recipe