John Myers
Crème Au Caramel
The perfect crème au caramel recipe with a picture and simple step-by-step instructions.
- 1 Pc. Vanilla pod
- 0,75 l Milk
- 4 Pc. Eggs
- 5 Pc. Egg yolk
- 180 g Sugar
- 1 pinch Salt
- 2 tbsp Water
- Halve the vanilla pod lengthways, scrape out the pulp and add to the milk with the pod. Bring the milk to the boil once and let it steep for 30 minutes on the switched off hotplate. Take out the vanilla pod.
- Preheat the oven to 150 ° C. Mix about a quarter of the sugar with the water in a pan, melt over high heat and let it turn light brown. Pour out the ovenproof molds with the caramel.
- Beat the eggs, the egg yolks, the remaining sugar and the salt with the whisk of the hand mixer until the mixture is evenly yellow and neither egg yolk nor protein threads can be seen. Slowly pour in the warm milk and whisk the eggs with it. Pour the egg milk through a fine sieve so that no clumps of protein remain in it and distribute them in the molds.
- Fill the drip pan of the oven with water, place the molds in it and push them into the oven. Cook the crème au caramel for 70 to 80 minutes. If necessary, add some boiling water to the water bath so that the molds are always at least two-thirds in the water.
- For the cooking test, carefully prick a wooden stick in the middle of the dessert: no moist cream residues should stick to it. Take out the molds and let the cream cool down overnight.
- Remove the cream from the edge of the molds all around with a sharp, small knife and carefully turn over onto plates. If you like, decorate with a mango fan and pink pepper from the mortar.
Facebook Comments