Gastronomixs

Crème caramel

This dessert is flipped over onto a plate to allow the liquid caramel to flow down the pudding. Grease the moulds with a little butter, so that the caramel will release smoothly.

Crème caramel

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Ingredients

200

g

sugar

65

g

water

250

g

whipping cream

1

 

vanilla pod

 

 

salt

90

g

egg

40

g

egg yolk

100

g

sugar

Preparation method

  • Place the sugar in a pan and heat until the sugar starts to dissolve. The caramel is done when the sugar has turned a shade of golden brown or reached a temperature of 170°C.
  • Deglaze the caramel with boiling water to create a lighter caramel.
  • Divide the caramel between four oven-proof moulds and refrigerate until the caramel is set.
  • Slice open the vanilla pod and scrape out the seeds. Bring the vanilla seeds and milk to the boil.
  • Beat together the eggs and the sugar until light and airy and slowly pour in the boiling milk whilst continuing to stir.
  • Pour the mixture through a fine-meshed sieve.
  • Pour the mixture onto the caramel in the moulds and fill until just below the rim.
  • Heat the crème in a bain-marie in an oven at 130°C and bake for 30 to 40 minutes.
  • Remove the moulds and serve warm.

Serving suggestions

  • As part of a dessert with components of honey and walnuts.
  • As part of a dessert with components of apple and cinnamon.
  • As part of a dessert with components of vanilla and caramel.

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