Creme Caramel
Description
Classic dessert - caramel cream
Instructions
- 1
Step 1
Make caramel from 3 tablespoons of water and 150 grams of powdered sugar. It is very important not to make it too dark.
- 2
Step 2
Pour a little caramel into individual ramekins. Swirl the ramekins slightly to spread the caramel along the sides.
- 3
Step 3
Pour 1 liter of milk into a saucepan with 1 vanilla pod and bring to a boil over medium heat. Preheat the oven to 180°C and boil a kettle (or a large pot) of water.
- 4
Step 4
Meanwhile, put 200 g of powdered sugar into a bowl and add 6 eggs. Mix thoroughly. Pour in boiling milk and stir.
- 5
Step 5
Pour the mixture through a sieve to remove vanilla pieces. Let it sit for 10 minutes, then remove the foam that forms on top.
- 6
Step 6
Fill the ramekins with cream, place them in a deep baking dish and put in the oven. Pour boiling water into the pan, then close the oven door and let cook for about 40 minutes.
- 7
Step 7
Make sure the dessert is set, then remove it from the oven and let it cool at room temperature for at least one hour. Then refrigerate overnight.
- 8
Step 8
Take out of the refrigerator an hour before serving so the dessert is not too cold. Serve on dessert plates, turning out from the pots. The caramel should drizzle down.