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Ingredients
8
servings
-
Milk
1 litre -
Whole egg
3 units -
Egg yolk
3 units -
Sugar
200 g -
Liquid vanilla
1 tsp -
Vanilla sugar or 1 packet
1 tsp
Preparation
1 hr
15 min
45 min
-
1
Heat the milk with vanilla. -
2
In a bowl, put the 3 eggs, 3 yolks, and sugar, mix and whiten the mixture. -
3
Once the milk is hot, pour it over the mixture and stir. -
4
Place liquid caramel at the bottom of the ramekins, then fill with the mixture. -
5
Place the ramekins in a dish or on a tray, add water to half the height of the ramekins (bain-marie). -
To finish
Bake at 356°F, thermostat 6 for 45 minutes. Check the cooking by pricking with a knife tip. Let cool before refrigerating.
How to prevent air bubbles or foam from forming in crème caramel during cooking?
Ensure to cook the cream over very low heat and stir gently with a wooden spatula, without whipping. Allow the cream to heat gradually without boiling, and when pouring the mixture, do it slowly and without excessive agitation. This will prevent air from being incorporated into the mixture.
How to unmold the cream without breaking it and obtain a nice fluid caramel topping?
To unmold the crème caramel without breaking it, gently run the blade of a knife around the edges to detach the sides. Then quickly dip the ramekins in hot water for a few seconds to warm the caramel and facilitate unmolding. Turn them onto a plate and let the caramel spread evenly, forming a fluid and shiny topping.
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