Snapguide
STEPS
INGREDIENTS

The ramekin special creme caramel.  Or other recipient thst might hold 1.5 litter of liquid

The ramekin special creme caramel. Or other recipient thst might hold 1.5 litter of liquid

A wire strainer

A wire strainer

Cooking pot to boil milk

Cooking pot to boil milk

A pan to make caramel. One can make caramel in a cooking pot or???

A pan to make caramel. One can make caramel in a cooking pot or???

Put the milk in the pot

Put the milk in the pot

Cut the vanilla bean in the middle and

Cut the vanilla bean in the middle and

Scrape the seeds with the top of the knife

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

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

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

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

Once the caramel starts, add another 1/4 of the sugar

Continue to add sugar until all caramelize

Continue to add sugar until all caramelize

Coat the recipient with the caramel

Coat the recipient with the caramel

Bring the milk to a rolling boil

Bring the milk to a rolling boil

Start adding over the eggs bit by bit stirring constantly.

Start adding over the eggs bit by bit stirring constantly.

Strain

Strain

When all the milk is incorporated. Strain to take out all curdling and the vanilla bean

When all the milk is incorporated. Strain to take out all curdling and the vanilla bean

Pour in the recipient coated with caramel.

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.

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

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.

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