This pretty in pink rose-flavoured Crème Caramel is a floral take on a true classic – and a light and creamy end to the meal. Recipe by Yolande Schoeman. Photograph by Kelly Zetler.

Rose Syrup Crème Caramel
Makes 6 small ramekins

Rose Syrup Caramel

50g castor sugar
50ml water
20ml rose syrup

  • To make the rose syrup caramel, combine the sugar and water in a saucepan.
  • Stir until the sugar has dissolved then cook until the mixture becomes light caramel in colour.
  • Add the rose syrup and cook for a further minute.
  • Remove from heat and pour 15ml of the caramelized sugar into each of the 6 lightly greased ramekins or dariole moulds, swirling to cover the entire base.


250ml milk
50g sugar
1 vanilla pod – split
2 eggs
1 egg yolk

  • To make the custard, scald the milk, 25g of the sugar and the vanilla pod together in a saucepan.
  • In a separate bowl, combine the eggs, egg yolk and remaining sugar and mix well.
  • Temper the warm milk mixture into the eggs.
  • Mix thoroughly and strain through a fine-mesh sieve.
  • Ladle the custard mixture into each mould and bake in a water bath at 150°C until the custard is set, about 45 minutes.
  • Refrigerate for at least 1 hour before removing from mould.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search

Fruit SaladMacarons