Crème caramel with gingerbread

Crème caramel with gingerbread

Best paired with Prestige The Welder Chenin Blanc

Crème caramel, caramel popcorn, gingerbread and lavender

Serves 6




For the crème caramel:


  • 1L milk
  • 5 eggs
  • 2 yolks
  • 1 vanilla
  • 150g sugar




  • 200g sugar
  • 1 lemon juice
  • 50ml water


Caramelize the sugar and water until light brown and add the lemon. Add a tablespoon of caramel into the moulds.

Make a custard: Heat the milk and vanilla. In a separate bowl  mix the eggs, sugar. Add the heated milk to the egg mix and pour on top of the caramel in the moulds. Bake in a baine marie for 30 min @190. Custard is ready when a knife will come out clean when inserted.


Caramel popcorn:


  • 50g popcorn
  • 1 ½ cup sugar
  • 1 ½ tbsp. butter
  • 60ml water
  • 1 tbsp salt
  • ¼ tsp bi carb


Pop the popcorn and put it in a large bowl. Caramelize the sugar and butter until golden. Add the salt and bi carb. Immediately toss through the popcorn and let set. Be careful as the sugar will be extremely hot.

Once the crème is set, turn it out onto a serving plate, crumble some ginger bread over the top and place some of the caramel popcorn around the crème. Sprinkle with lavender flowers and serve.



By Glen Carlou Executive Chef Johan Stander

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