French creme caramel
So simple.
So simple.
Time
1 h. 45 min. =
15 min. +
30 min. +
1 h.
Utensils
1 sauce pan 1 mixing bowl 1 baking dish 1 oven 1 whisk 6 ramekine
Ingredients for 6 parts
-
4 eggs (260 g)
allergen ! - 80 g. sugar
- 90 ml. water
-
500 ml. semi-skimmed milk
allergen ! - 1 vanilla bean (5 g)
Steps
- Melt the caster sugar over low heat in a heavy-bottomed saucepan (without adding water). As soon as the sugar turns into a brown caramel, add the water spoon by spoonful.
- Pour the caramel into ovenproof ramekins.
- Preheat the oven to 200°C (gas mark 7).
- Bring the milk to the boil in a saucepan.
- Whisk the eggs with the sugar in a salad bowl.
- Pour the hot milk over the egg/sugar mixture and skim off the foam.
- Fill the caramelized ramekins, place them in a large dish with hot water halfway up, then bake for 30 minutes.
- Leave to cool and store in the refrigerator for 1 hour.