Cream Caramel with Fresh Fruit

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 tbsp. sugar
  • 2 tbsp. water
  • For the custard:
  • 6 eggs
  • 4 drops vanilla extract
  • ½ cup sugar
  • 3 cups semi skimmed milk
  • Fresh fruits such as strawberries, blueberries, orange and banana slices, and raspberries, to serve

How to Make Cream Caramel with Fresh Fruit

  • To make the Caramel:
  • Place the sugar and water in a heavy pan.
  • Heat until the sugar has dissolved and the mixture is bubbling and pale gold in colour.
  • Watch the sugar, carefully, as it can quickly burn once it begins to caramelize.
  • Pour carefully into a soufflé dish.
  • Leave the caramel to cool completely. Preheat the oven to 180 degrees C.
  • To make the custard:
  • Break the eggs into a medium mixing bowl and whisk until frothy.
  • Stir the vanilla extract into the whisked eggs and gradually add the sugar.
  • Add the milk in a steady stream, whisking constantly.
  • Pour the custard over the top of the caramel.
  • Cook the custard in the oven for 35-40 minutes or until the mixture is set.
  • Loosen the custard from the sides of the dish with a knife.
  • Place a serving dish upside down on top of the soufflé dish and invert, giving a gentle shake if necessary to turn out the custard on to the serving dish.
  • Arrange any fresh fruit of your choice around the custard on the serving dish and serve immediately.