Crème caramel
Vanilla egg custards turned out with their caramel.
Active time30 min
Cooking1 h
Total4 h 30 minResting : 3 h
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Ingredients
- 500 ml milk
- 4 eggs
- 30 ml water
- 140 g sugar
- 1 clove of vanilla pod
Preparation
Preheat the oven to 150 degrees Celsius. Put 60 g of sugar and the 30 ml of water in a saucepan. Heat without stirring until an amber caramel forms, then divide between 4 ramekins, each holding 200 ml.
30 ml water140 g sugar- oven
- saucepan
- ramekins
Split the vanilla pod and scrape out the seeds. Heat the milk with the pod and seeds until simmering, then remove the pod. Beat the eggs with the remaining 80 g of sugar and gradually pour in the hot milk, whisking. Divide between the ramekins.
500 ml milk4 eggs1 clove of vanilla pod- knife
- saucepan
- whisk
- mixing bowl
Place the ramekins in a dish, pour in hot water to come halfway up their sides and bake for 50 minutes, until the custards are set with a slightly wobbly centre.
- dish
- oven
- oven gloves
Remove the ramekins, leave to cool slightly for 1 hour, then cover and refrigerate for 2 hours. Run a knife around the edge and turn out onto plates.
- knife
- plates
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration