Creme Caramel

Creme Caramel

for a mold of 20 x 8 cm

ingredients

200g sugar

250ml cream

250ml milk

1 Vanilla Pod

4 Eggs

50g sugar

steps

Preheat your oven to 150°C.

Add 200g sugar and and 2 Tbsp water to a pot. Bring to boil and let it simmer on medium heat until you get a golden brown caramel. The trick for a beautiful caramel is not to stir it while cooking. You can rotate the pot once in a while but don’t mix it with a spoon so it won’t crystallise.

Pour the caramel in your mood, set aside. (Be careful it is very very hot. Do not stick your finger in it)

In another pot, add cream, milk and Vanilla pod, cut in half lengthwise. Bring to a boil, then set aside. In a mixing bowl, whisk together eggs and sugar, then add the milk mixture and mix well. Pour the mix in the caramel mold.

Place the mold in a deep baking dish filled with water. Carefully place it in the oven and bake at 150°C for about 40 minutes. When you shake the mold, the centre should still be a little wobbly.

Take the mold out of the oven, let it cool down and let it sit overnight in the refrigerator so the caramel is able to melt.

Before serving, place the mold up side down on a platter. If it sticks, use a knife and cut around the edges to help a little.