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Flora Cream Caramel

Cream Caramel, Creamy not cow-y.
  • 25 minutes
  • Preparation time 
    10 minutes
  • Servings
    1 portions
recipe image Flora Cream Caramel


  • 1 cup granulated sugar 200 grams
  • 1/4 cup water 50 ml
For the Custard
  • 2 cup Flora Cooking 500 ml
  • 1 cup Flora melted 200 grams
  • 1 cup granulated sugar 200 grams
  • large 4 eggs 220 grams
  • 1 tsp vanilla extract 5 ml


      1. Heating: In a saucepan, combine sugar and water over medium heat.
      2. Stirring: Stir until sugar dissolves, then let it boil without stirring.
      3. Golden-Brown Caramel: Allow the mixture to turn into a golden-brown caramel, swirling the pan occasionally.
      4. Pouring: Once the desired color is achieved, immediately pour the caramel into the bottom of individual ramekins or a larger baking dish. Swirl the dish to coat the bottom evenly.
      1. Preheating: Preheat the oven to 325°F (160°C).
      2. Whisking: In a mixing bowl, whisk together Flora Cooking & melted Flora
      3. Based Butter, sugar, eggs, and vanilla extract until smooth and well combined.
      4. Pouring: Pour the custard mixture over the caramel in the ramekins or baking dish.
      1. Setup: Place the filled ramekins or baking dish in a larger oven-proof pan.
      2. Water Bath: Pour hot water into the larger pan, creating a water bath around the ramekins or dish.
      3. Baking: Bake in the preheated oven for about 50-60 minutes or until the custard is set but still slightly jiggly in the center.
      1. Removing: Remove from the oven and allow the custard to cool to room temperature.
      1. Covering: Once cooled, cover the ramekins or dish with plastic wrap and refrigerate for at least 4 hours or overnight.
      1. Releasing: To serve, run a knife around the edge of each ramekin to loosen the custard.
      2. Inverting: Place a serving plate on top of the ramekin, then quickly invert to release the caramel on top.
      3. Enjoy: Enjoy your Flora Creamy Caramel!