Crème Caramel with Jaggery

This is an evergreen desert which has transcended time. I have added a twist to the traditional recipe which I will come to in a minute. Essentially, this is a creamy egg custard baked to perfection in a water bath in the oven. The crème caramel has always been a favourite of mine and I remember making this when I was a teenager for my friends and family. This was also a standard desert fare in the various clubs in Kolkata and I would talk up the chefs to get their unique take on the recipe. This dessert is not only easy to make but quite convenient as it can be baked a day before and refrigerated to be served to guests later. Now coming to my unique twist. During the winter months we get good quality liquid palm jaggery (Nolen gur in Bengali). So, I have replaced the sugar with this delicate Nolen G


Mini Crème Caramel with Jaggery


The Evergreen Classic



  • 750 ml Milk
  • 4 Tbsp Milk powder
  • 1/3rd + ¼ cup Sugar
  • 3 Eggs
  • 1/3rd cup liquid Palm Jaggery or Nolen Gur
  • Few drops of Vanilla Essence or Extract
  • ½ Tsp rind of Orange (optional)


  1. Heat 750 ml milk in a pan. When it start to boil, reduce the flame to a medium, keep stirring frequently till it reduces its original volume by 1/3rd. Before taking off the heat add 4 tbsp milk powder and blend well into the milk. Care should be taken to ensure a lump free mix. Let the milk cool for a bit.
  2. Preheat the oven to 160°C or 325°F. Keep a pot of hot boiling water ready for the water bath.
  3. Pour 1/3 cup sugar into a warm pan over medium heat. You may add 2 tbsp of water as well. Constantly stir the sugar while it heats, turns brown and finally caramelizes. Do Not overcook since the caramel will burn and start tasting bitter.
  4. Swiftly and carefully pour about 2 to 3 tablespoons of caramel into each one of the 6 individual ramekins, swirling them around from the inside.
  5. Beat the 3 eggs using a hand whisk or an electric beater. Add the milk, 1/4 cup sugar, 1/3 cup liquid palm jaggery (Nolen Gur). Whisk and mix well together.
  6. Add the vanilla extract and stir to combine well. Pour the custard mixture into the individual caramel-lined ramekins.
  7. Place the ramekins in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch. Bake until the centre is just about set (about 40-50 minutes). The Creme Caramel should jiggle a bit.
  8. Remove dish from a larger pan to a wire rack; cool for 1 hour and refrigerate for a couple of hours or even overnight.
  9. To unmold, run a knife around edge and invert onto a large rimmed serving platter. Cut and serve. Remember to scoop spoonful of the caramel sauce over each serving.
  10. You can lightly sprinkle a few strands of the orange rind for a touch of tangy flavour to your crème caramel, but this is entirely optional. I used them in my one and simply loved the contrasting flavour.

ur in the recipe. Having said this, I would recommend adding a little sugar to balance the taste. The gur adds a rich brown colour to the crème caramel and tastes really yummy. Remember to scoop a spoonful of the caramel sauce over each serving to get that perfect mouthfeel. Happy Fooding around. 

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