Creamy crème caramel
1 person
01h 00
Ingredients
- For the caramel sauce:
- 170 g sugar
- 80 ml water
- For the custard:
- 160 ml milk
- 185 ml of liquid cream
- 2 eggs
- 4 egg yolks
- 75 g sugar
- 1 teaspoon vanilla sugar
Method
- For the caramel: pour the sugar into a saucepan, add water and cook over a medium heat without stirring until the sugar melts. Then continue cooking until you get a light brown caramel. Pour into the 6 moulds, distributing evenly, and set aside.
- For the custard: pour the milk and cream into a saucepan and bring to the boil. In a bowl, with the help of a whisk, beat the egg yolks and the eggs with the sugar and vanilla sugar and pour over the hot milk and cream. Beat well until you get a smooth cream and then pour into moulds, filling them almost to the top.
- Cook in the oven, preheated to 160°C, in a bain marie, for about 35 minutes until set . Remove from the oven and leave to cool before placing in the refrigerator.
- To serve, flip the pan over on top of a plate, moving the crème caramel until it falls.