This is the Wicked Sister Crème Caramel Vanilla Bean, made with 80% cream custard, 20% caramel sauce, and 0.01% vanilla bean seeds.

Each pack contained two individually sealed tubs.

The crème caramel inverted cleanly from the tub with a light tap, allowing the caramel to flow over and pool around the custard. The custard itself was thick and creamy, holding its shape with a gentle wobble and cutting cleanly with a spoon. It avoided the elasticity of a firm gelatin set, instead presenting a smooth, velvety texture that coated the palate with soft vanilla sweetness. The egg character was relatively restrained compared with a homemade crème caramel. The caramel sauce was thick and gel-like, offering a sweet, viscous mouthfeel that was smooth but lacked the darker, slightly bitter depth that would have provided better balance.

Overall, this was an enjoyable and well-textured dessert that delivered comfort and sweetness, though it benefited from purchase at a discounted price rather than full retail.

This Wicked Sister Creme Caramel Vanilla Bean contained 300 g (150 g x 2 tubs). It was produced in Australia and purchased in Sydney, Australia in 2026.