✨ As Seen on TV — Classic Crème Caramel with Sablé Biscuit
There’s something beautifully timeless about a Classic Crème Caramel. Silky smooth vanilla custard, topped with glossy golden caramel, gently turned out for that perfect wobble — it’s elegant, nostalgic and always impressive.
As featured on RTÉ Today by our Head Chef Alex Petit, this refined dessert is served with buttery vanilla sablé biscuits for a delicate crunch alongside the soft custard. Simple ingredients, classic technique… and a restaurant-quality finish.
Let’s get into it 👇
Classic Crème Caramel with Sablé Biscuit
Serves: 6
Prep time: 60 minutes
Cooking time: 45 minutes (+ chilling time)
Ingredients
For the Caramel
100 g sugar
3 tbsp water (optional)
For the Custard
500 mL whole milk
2 whole eggs
3 egg yolks
2 tsp vanilla extract or vanilla bean paste
80 g white sugar
For the Sablé Biscuits
215 g unsalted butter
1 pinch salt
100 g caster sugar
2 egg yolks
250 g plain flour
1 tsp vanilla extract
Method
1) Make the Caramel
Place the sugar and water (if using) into a small saucepan and mix to combine.
Cook over a medium–high heat without stirring for about 10 minutes, until the caramel turns a light to medium amber colour.
Immediately remove from the heat and carefully pour into 6 ramekins, swirling to coat the base evenly. Set aside to harden.
2) Prepare the Custard
Preheat the oven to 170°C / 340°F (150°C fan / Gas 3).
Pour the milk into a saucepan, add the vanilla and bring gently to a simmer over medium heat.
Meanwhile, in a mixing bowl, whisk together the whole eggs, egg yolks and sugar until pale and slightly thickened.
Slowly pour the warm vanilla milk over the egg mixture, whisking gently until just combined (avoid creating too many bubbles).
Place the caramel-lined ramekins into a deep roasting tray.
Pour the custard over the caramel, filling each ramekin almost to the top.
Carefully pour warm-hot water into the roasting tray until it reaches halfway up the sides of the ramekins — this creates a bain-marie, ensuring a smooth, even set.
Bake for approximately 40 minutes, or until the custard is set but still has a slight wobble in the centre.
Remove carefully from the oven and transfer the ramekins to a cooling rack.
Once at room temperature, refrigerate (covered) for at least 2 hours, ideally overnight.
3) Make the Sablé Biscuits
Cream the butter, caster sugar and salt together until pale and fluffy.
Add the vanilla extract, then incorporate the egg yolks one at a time.
Sieve in the flour and gently mix until the dough comes together.
Form into a ball, wrap if needed, and roll out to approximately 1 cm thick.
Cut into your desired shapes and place on a parchment-lined baking tray, leaving space between each biscuit.
Chill on the tray for 30 minutes.
Preheat the oven to 170°C fan / Gas 5 and bake for 10–12 minutes, until lightly golden.
Cool completely before serving.
4) To Serve
Run a small knife carefully around the edge of each ramekin.
Place a dessert plate on top and, in one confident movement, turn upside down.
Lift the ramekin gently and allow the caramel to flow over the custard.
Serve with two buttery sablé biscuits on the side.
✨ Chef’s Tips from Alex Petit
✅ Don’t stir the caramel — swirling the pan is enough. Stirring can cause crystallisation.
✅ Bake gently in a bain-marie — this prevents bubbles and gives that perfectly smooth texture.
✅ Chill overnight if possible — the flavour deepens and the texture becomes even silkier.