Baked crème caramel

Name: Baked crème caramel
Ingredients: 1000 ml milk; 5 tablespoons sugar; 7 eggs; 250 g sugar; 5 ml vanilla essence

Dessert - Baked crème caramel by Iasmina E. - Recipia

Baked crème caramel starts with the sides of the dish coated in caramel, before the sugar hardens; then it bakes for 45 minutes over low heat. The milk, eggs and sugar come together into a smooth custard, and the caramel melts over it when you turn it out. I cut it into thick slices and eat it cold, with nothing alongside. Preparation: 15 minutes. Cooking: 54 minutes. Resting: 140 minutes. Total time: 209 minutes. Servings: 6. Approximately 385 kcal and 13 g protein per serving.

Ingredients

1000 ml milk
5 tablespoons sugar
7 eggs
250 g sugar
5 ml vanilla essence

Preparation

1. Boil the milk for 5 minutes, until bubbles appear on the surface, then leave it to cool for 20 minutes. 2. Melt the 5 tablespoons of sugar in an ovenproof dish for about 4 minutes, until it turns amber. Tilt the dish to coat the bottom and sides, then leave it to cool for 10-15 minutes. 3. Beat the eggs with the sugar and vanilla essence for 2 minutes, until smooth. Pour in the cooled milk and stir. 4. Pour the mixture into the dish with the caramel and bake at 160°C for 45 minutes, until the middle wobbles slightly. Leave the custard to cool for 2 hours before turning it out.

Notes

Milk and eggs are allergens; I serve it cold and plain, straight from the dish. The caramel darkens quickly, and if it turns dark brown it can taste bitter. A deeper dish may need a few more minutes in the oven than a wide, shallow one. Let the custard cool completely, then keep it covered in the fridge for up to 3 days. For clean slices, run the knife under hot water and wipe it before each cut.