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In a saucepan, combine the sugar and water. Stir gently and bring to a boil.
Do not stir during cooking. Let it cook until you get a golden caramel.
Immediately pour the caramel into the bottom of the molds, being careful not to burn yourself. Let it cool.
Prepare the cream:
In a saucepan, heat the milk with the vanilla bean (cut lengthwise) and bring it almost to a boil. Remove from heat and leave to infuse for 10 minutes.
In a bowl, beat the eggs with the sugar until light and fluffy.
Strain the milk to remove the vanilla bean and slowly add it to the egg mixture, stirring gently.
Cook:
Pour the cream into the already caramelized molds.
Bake in a bain-marie in a preheated oven at 160°C for about 45-60 minutes, or until the cream has firmed up. You can test it with a toothpick – it must come out clean.
Cool:
Once cooked, let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serve:
Before serving, run a knife along the edges of the molds to peel off the crème caramel. Flip onto a plate and serve.
Tricks for a perfect crème caramel
Beware of caramel: Do not stir while the caramel is cooking, and do not allow it to overcook to prevent it from becoming bitter.
Filtering the milk: Filtering the milk after heating it ensures a smooth cream without lumps.
Double boiler: Cooking in a bain-marie helps to achieve even cooking and prevent the cream from piercing.
Check the doneness: Every oven is different, so check the doneness a few minutes before the indicated time.
Let it rest: Resting in the refrigerator helps improve texture and flavor.
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