Крем карамел (Creme caramel)
- 1l milk
- 8 eggs
- 300gr sugar
- 2 tsp vanilla sugar
Mix the milk and half of the sugar in a pot. Bring the milk to boiling and put it aside to cool. Meanwhile mix the eggs well in a bowl. When the milk is at room temperature, pour the eggs into it while beating. Add the vanilla.
Preheat oven to about 160° C. This is the part that makes the crème caramel either a chef-d’oeuvre or a complete disaster. The oven must be hot enough to keep the water bath hot but not so hot to make it boil. If the water starts to boil, the eggs will crumble and bubbles will appear in the texture of the crème caramel.
Put the other half of the sugar in a frying pan. Add 2 tablespoons cold water. Put the pan on a medium heat and caramelize the sugar. Be careful not to burn the caramel.
Once the caramel is ready, pour it in an oven proof mold or in separate small pots. You have to be quick since the caramel solidifies fast. After the caramel, pour the egg and milk mixture into the mold. Put the mold in a deep enough oven form to hold water. Add hot water in the form so that the mold with the creme caramel is half way submerged in it.
Put the form in the preheated oven. Bake for at least 2 to 3 hours. Regulate the heat so that the water does not boil. The lower the temperature and the longer you bake the creme, the better it will become. At the end, check the creme with a tooth pick. If it comes out clean, the creme is ready.
Take it out of the oven and let it cool. After that place it in the fridge over night. On the next day, take a flat knife and gently detach the creme from the walls of the mold. Put a large enough plate over the mold. Place your left hand on top of the plate. Put the other hand under the mold. With a quick movement turn the mold upside down. The crème caramel should come off the mold and on the plate. Be aware of the running juices of the caramel.
Refrigerate again and serve whenever you want.