Stéphane Reynaud

Crème Caramel

Baked Custard with Caramel Sauce

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Preparation info
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Milk 1 L
  • Eggs 5
  • Egg yolks 2

Method

  1. Make a pale caramel with the sugar and 50 ml water. Stop the cooking process by adding the juice of half the lemon. Pour 2 mm caramel into the bottom of the ramekins.
  2. Whisk the eggs and egg yolks with the sugar until the mixture becomes pale and thick.
  3. Bring the milk to the boil with the split vanilla pod. Pour the milk over the egg mixture, whisk, an