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Preparation : 5 min | Resting : - |
Cooking : 50 min | Equipment : |
Difficulty : | Rating : 0 rates |
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3 | eggs |
4 | tbsp vanilla sugar |
100 | g sugar |
500 | ml milk |
CARAMEL SYRUP: | |
250 | g sugar |
65 | ml water |
1 | tsp white vinegar |
1 | Preheat the oven to 160°C (150°C fan, gas mark 3). |
2 | Put the eggs, sugar, vanilla sugar and milk into the metal bowl and run the EXPERT programme for 5 minutes/speed 4/80°C. |
3 | Make the CARAMEL SYRUP: Put the sugar, water and white vinegar into a saucepan over medium heat and cook, without stirring, to a golden caramel. |
4 | Put the hot caramel into ramekins and slowly pour the vanilla cream on top. Pour hot water into an ovenproof dish to ¾ full. Put the ramekins into the dish and bake for 45 minutes. |
5 | The crème caramel must be cold before turning out. |