in Dessert Recipes, France

Creme Caramel from the mold

updated

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Ingredients for 10 servings:

  • 175 g sugar
  • 175 g sugar
  • 3 tsp lemon juice
  • 3 eggs
  • 6 egg yolks
  • 400 g whipped cream
  • 350 ml milk
  • 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Caramelize 175g of sugar until golden brown. Deglaze with lemon juice and 2 tablespoons of hot water. Stir until the caramel has dissolved. Pour into a greased dish (approx. 1 liter capacity) and allow to set. Whisk together the eggs, egg yolks, cream, milk, 175g of sugar, and vanilla seeds. Pour onto the cooled caramel. Fill a roasting pan about 2/3 full with water and pour in the cream. Let it set in a preheated oven (electric oven: 175°C, fan: 150°C, gas mark 2) for about 1 1/2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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