Description
🍮 WHO DOESN'T LOVE CRÈME CARAMEL? 😍
Our very own Melissa's recipe is so easy to make! The result? Perfectly silky-smooth, creamy, and so irresistible it'll make your mouth water before you even take a bite! 🤤👇
INGREDIENTS
For the cream:
350ml whole milk
300ml fresh cream
2 medium eggs
4 medium egg yolks
100g granulated sugar
1 vanilla bean
For the caramel:
120g granulated sugar
20ml water
METHOD
1. Prepare the caramel by adding the sugar and water to a small heavy-bottomed saucepan.
2. Cook over medium heat without stirring with a spoon, letting the sugar melt until it turns amber. Immediately pour the caramel into the molds, spreading it over the bottom, and let it cool completely.
3. Pour the milk and cream into a saucepan. Cut the vanilla bean, remove the seeds, and add them to the mixture together with the bean, or use vanilla extract. Heat over low heat without letting it boil.
4. In a bowl, whisk the eggs, egg yolks, and sugar until well combined, without adding too much air. Slowly pour in the hot milk while mixing, then strain the mixture through a fine strainer to remove any lumps.
5. Pour the cream mixture into the molds over the hardened caramel. Place the molds in a deep baking tray and pour in hot water until it reaches about halfway up the sides of the molds.
6. Bake in a conventional oven at 160°C for 45-50 minutes, until the cream is set around the edges but still slightly wobbly in the center.
7. Remove the molds from the water bath, let them cool completely at room temperature, then place them in the refrigerator for at least 4 hours, or even better overnight.
8. Before serving, gently run a small knife around the edges and turn them upside down onto a serving plate.