Cream Caramel with Fresh Berries

Cream Caramel with Fresh Berries


  • Custard
  • 1 liter of Milk
  • 2 tsp Vanilla essence
  • 8 nos Egg yolk
  • 200 g Sugar
  • Caramel
  • 200 g Sugar
  • 30 ml Water



  1. Place the sugar in a sauce pan & using a medium heat, let the sugar melt.
  2. Stir the mixture slowly, once all the sugar turns to caramel, add the water, then stir.
  3. Pour the caramel in ramekins, bowl or other service receptacle and then let it cool.


  1. Boil the milk and vanilla essence, and then add the sugar & mix well until the sugar dissolves.
  2. Transfer the mixture into a bowl, and then add the egg yolks one by one stirring vigorously to avoid the mixture lumpy and then strain the mixture using a fine sieve.
  3. Pour the mixture into the ramekins, bowl or chosen service receptacle.
  4. Put the chosen containers on a baking tray with ¾ water, then bake for 35mins at 180°C.
  5. Once it is cooked, place the dish in a chiller for 24 hours, and then serve chilled with fresh berries.


Chef Kasdi has outdone himself here and garnished his stunning caramels with fresh raspberries, gooseberries and blueberries….Magic!

Happy Cooking!