Crème caramel

A simple dessert consisting of a silky smooth set vanilla custard topped with a dark layer of bitter caramel.

Crème caramel (4 portions):

200g sugar
40g water

  1. Make a dry caramel with 200g sugar and deglaze with 40g hot water.

  2. Pour caramel in each ramekin and set aside.

15g egg yolk
70g whole egg
1 vanilla pod
40g caster sugar
200g whole milk
100g whipping cream

  1. Whisk eggs, yolks and sugar together.

  2. Boil milk, cream and vanilla. Pour over the egg mixture and pass through a sieve. Pour the mixture into each ramekin.

  3. Cook in the oven at 90C with a bain marie for 45 minutes. The egg should be just cooked and wobbling.

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Chocolate mousse

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Chocolate éclair