The ramekin special creme caramel. Or other recipient thst might hold 1.5 litter of liquid
A wire strainer
Cooking pot to boil milk
A pan to make caramel. One can make caramel in a cooking pot or???
Put the milk in the pot
Cut the vanilla bean in the middle and
Scrape the seeds with the top of the knife
Add over the milk. Also, You could add the bean in the milk or put it in the sugar so u will have vanilla sugar. Let simmer on low
Mix the eggs just enough to have a homogeneous mixture. And let stand for 10 mins.. The time to prepare the caramel
In the pan and on high. Start the caramel by putting 1/4 of the sugar
Once the caramel starts, add another 1/4 of the sugar
Continue to add sugar until all caramelize
Coat the recipient with the caramel
Bring the milk to a rolling boil
Start adding over the eggs bit by bit stirring constantly.
When all the milk is incorporated. Strain to take out all curdling and the vanilla bean
Pour in the recipient coated with caramel.
Put the recipient in a water bath. Bake in a preheated oven 130-140C for 1:30 hr or untill a knife inserted in the middle comes out clean.
Cooled down. Run a knife around to release the custard
Turn upside down. A metallic serving dish gives a beautiful reflection of the desert and the transparency of the golden caramel...otherwise any serving dish that holds the liquid caramel.
It is served with a spoon
- 1.0l Milk (1 liter)
- 200.0g Sugar
- Vanilla bean
- 1.0tsp Or vanilla extract
- 4.0 Eggs large 250-260g
- 5.0 Egg yolks (100 g)
- 200.0g Sugar for caramel