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Crème caramel with meringue

Recipe from: 10/21/1993 12:00:00 AM
Ingredients 14
Servings 6
Time +/- 30 min


  • 200
    white sugar
  • 125
  • 250
  • 250
  • half a 397 g can Nestlé condensed milk
  • 3
    vanilla essence
  • 6
    extra-large eggs, 3 of them separated
  • 50
  • pinch salt
  • 3
    egg whites separated from yolks
  • 50
    icing sugar


45-50 min
Preheat the oven to 180 ºC (350 ºF). Slowly melt the sugar and water together stirring continuously. Ensure that all the sugar is dissolved before the mixture comes to the boil. Simmer without stirring till the mixture is golden brown - take care that the mixture does not become too brown. Pour into an ovenproof dish, tilting it so that the caramel covers the entire surface. Set aside - the caramel will harden in the dish. Heat the cream, milk and condensed milk, stirring every now and then. Add the vanilla essence. Beat the three whole eggs and the three egg yolks together, along with the cornflour and salt. Slowly beat the egg mixture into the milk mixture and stir until well mixed. Pour the egg and milk mixture into the dish with the caramel and place the dish in a pan half-filled with hot water. Bake for about 30-40 minutes or until the egg mixture has set. Remove from the oven but leave the dish in the pan with hot water. Beat the three remaining egg whites till foamy. Sift the icing sugar, and beat a little at a time into the egg whites until soft peaks are formed. Spoon the meringue over the egg mixture in the bowl, spreading it evenly over the entire filling. Bake for about 15 minutes at 100 ºC (200 ºF) or until the meringue is pale brown. Serve hot. Serves 4-6.

Read more on: bake  |  eggs

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