Creme caramel

I knew this recipe since my childhood under the name creme brulee. I was surprised to find out later that its name is actually creme caramel. No matter the name, the taste is unforgettable.

  • 1l milk
  • 8 eggs
  • 1 tablespoon of all-purpose flour
  • 6 tablespoons of sugar + 10 more to caramelize
  •  1/2 vanilla bean or 1 tablespoon of vanilla essence.

  1. Heat the sugar (the 10 tablespoons) until becomes a golden liquid, taking care not to burn it.
  2. Pour the caramelized sugar on the bottom of the ramekins (heat proof).
  3. Bring the milk with vanilla to simmer and let it cool.
  4. Beat the eggs with sugar, add the flour and pour the cold milk little by little and mix well.
  5. Pour the composition into the ramekins.
  6. Put the ramekins into a tray and fill with water around the ramekins.
  7. Put them in the oven for 45 min at 150ºC.
  8. Let them cool, use a knife to separate the creme from the ramekin's wall and turn them on plates.

Note: If you do not use small ramekins you can bake the entire composition in a metallic pan. The only difference is that the baking time should be extended to 1 hour and the temperature increased to 170ºC. You may also reduce the sugar that caramelize in the pan from 10 to 8 tablespoons.


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