Updated: May 5, 2020
Dessert 🍮 time
Difficulty: Medium Preparation: 10 min Cooking: 60 min Portion: 6 Persons
Ingredients for 6 stamps (180 ml)
Whole milk 450 g Fresh liquid cream 150 g Sugar 120 g Eggs (about 4 medium) 220 g Yolks (about 1 medium) 20 g Vanilla bean 1
FOR THE CARAMEL Sugar 150 g
First prepare the caramel: pour the sugar into a thick-bottomed saucepan and melt it over medium-low heat without stirring, but simply swirling the saucepan.
When the caramel has become amber in color, carefully pour it into 6 stamps with a capacity of 180 ml that you will have placed in a pan with high edges, and rotate them to distribute it on the base. Put the molds aside and continue with the recipe. Pour the milk into a bowl and add both the seeds and the vanilla bean, then bring it to touch the boil inside a saucepan. Once it reaches a boil, turn it off and leave to infuse for half an hour. After this time, remove the vanilla bean and add the cream, mix and set aside for a moment. In a separate bowl, beat the eggs with the sugar, but without whipping them to avoid incorporating air. At this point slowly pour the milk and cream mixture, filtering it through a sieve, then mix again with a whisk to obtain a homogeneous mixture. Take the pan with the molds and distribute the mixture obtained inside with the help of a ladle. Pour boiling water into the pan until it covers one third of the molds.
Then bake in a water bath in a preheated static oven at 180 ° for about 50 minutes.
Once cooked, leave to cool and transfer the molds to the refrigerator to cool for at least 4 hours. After the cooling time, turn out the caramel creams with the help of the blade of a small knife to better detach from the edges and serve! Storage : Creme caramel can be kept in the refrigerator for 3 days, covered with plastic wrap.
Freezing is not recommended.
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