Caramel Heads

Ingredients for 4 servings:

• 100 g sugar
• 100 ml water
• lemon juice
• 3 eggs
• 60 g sugar
• 300 ml milk
• 1 vanilla pod(s), pulp

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Swiss recipe

In a wide saucepan, slowly boil the sugar with half the water until golden caramel, then remove from the heat. Add the rest of the water and simmer over low heat until the caramel dissolves and reduces to a syrupy liquid. Pour into cold, rinsed molds. Whisk the eggs and sugar well. Bring the milk and vanilla seeds to a boil, let it cool slightly, and then whisk into the eggs. Pour the egg mixture onto the caramel in the molds (the caramel shouldn’t mix – if necessary, pour it in using a spoon). Cover each mold individually with aluminum foil and place it in a larger mold. Pour hot water into the molds up to just below the rim of the smaller molds and bake in the oven at 170°C for about 30 minutes. Check if the mixture is done: the egg mixture should only give slightly when pressed or pierced with a wooden skewer; there should be no moist mixture sticking to the wood. Remove the aluminum foil and refrigerate for at least 2 hours. Turn out onto plates to serve.