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Crème Caramel
| Preparation : 5 min | Resting : - |
| Cooking : 50 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 6
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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. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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