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Creme caramel

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 15 minutes
Cooking time: 45 minutes
 
Ingredients (serves 6):


Method:

Bring the ½l milk to the boil. Add vanilla, leave to infuse for ten minutes, away from the heat.
Mix the eggs, yolks and sugar together in a bowl and whisk.
Add 50ml cold milk, then gently add warm milk, whisking constantly.

Make a caramel, with a little water and the 50g sugar left over, in a blancmange tin.
Pour in milk mixture, through a seive.

Cook in a bain-marie in the oven at 150°c (300°F) for 45 mins.
Leave to cool, serve warm or cold.

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