Crème caramel
A simple dessert consisting of a silky smooth set vanilla custard topped with a dark layer of bitter caramel.
Crème caramel (4 portions):
200g sugar
40g water
Make a dry caramel with 200g sugar and deglaze with 40g hot water.
Pour caramel in each ramekin and set aside.
15g egg yolk
70g whole egg
1 vanilla pod
40g caster sugar
200g whole milk
100g whipping cream
Whisk eggs, yolks and sugar together.
Boil milk, cream and vanilla. Pour over the egg mixture and pass through a sieve. Pour the mixture into each ramekin.
Cook in the oven at 90C with a bain marie for 45 minutes. The egg should be just cooked and wobbling.
