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Crème Caramel
Baked Custard with Caramel Sauce
Preparation info
- Difficulty
Easy
- Ready in
40 min
Appears in
Published 2008
Ingredients
- Milk
1 L - Eggs
5 - Egg yolks
2
Method
- 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.
- Whisk the eggs and egg yolks with the sugar until the mixture becomes pale and thick.
- Bring the milk to the boil with the split vanilla pod. Pour the milk over the egg mixture, whisk, an
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