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- Ingredients
- Recipe
- Whole milk400 ml
- Egg3 unit(s)
- Gem1 unit(s)
- Sugar100 g
- Boiling water for the caramel60 ml
- Sugar for the caramel100 g
- make the caramel In a heavy-bottomed pan, add the sugar and bring to a low heat without stirring. When the sugar has melted and is a light golden color, turn off the heat and add the boiling water. Stir until dissolved. The syrup should be a little more liquid. Let it cool a little and distribute in the bottom of approx 120ml molds. Note Be careful not to burn the caramel, otherwise it will be too bitter.
- Make the cream: Combine the eggs and yolk in a bowl and beat lightly. Add the sugar and mix well. Finally add the milk and stir well, avoid beating so it doesn't get too aerated. Transfer to the molds with the caramel with the help of a ladle, you can pass through a sieve to make the cream smoother.
- Place the molds on a baking sheet and add water to cover 3/4 of the molds. Bake in a pre-heated oven at 180°C for 45min to 1h (depends on the oven) to see if they are ready, stick a toothpick in the center of the molds. If it comes out clean, they're ready. Remove from oven and let cool to room temperature. Cover and place in the fridge for at least 4 hours (overnight is best). To unmold, run a knife along the side of the form and turn.
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