Crème caramel 2

Name: Crème caramel 2
Ingredients: 8 eggs; 155 g sugar for the custard; 1000 ml milk; 2 vials of vanilla essence; 230 g sugar for the caramel; 1500 ml water

Dessert - Crème caramel 2 by Marta F. - Recipia

Crème caramel 2 sets with eggs and milk, then is turned out over amber caramel. Baked in a water bath and left to cool thoroughly, it has a silky center, with caramel sauce pooling around it on the platter. I cut it into thick slices and serve it cold. Prep: 20 minutes. Cook: 66 minutes. Rest: 4 hours and 5 minutes. Total time: 5 hours and 31 minutes. Servings: 8. About 340 kcal and 10 g protein per serving.

Ingredients

8 eggs
155 g sugar for the custard
1000 ml milk
2 vials of vanilla essence
230 g sugar for the caramel
1500 ml water

Preparation

1. Beat the 8 eggs with 155 g sugar until foamy. Gradually pour in the milk, mixing on low speed, then add the 2 vials of vanilla essence. 2. Melt 230 g sugar in a small saucepan over low heat for 6 minutes, stirring until it turns amber. Pour the caramel into a glass baking dish and quickly spread it over the bottom and sides. 3. Pour the egg and milk mixture over the caramel. 4. Set the glass dish inside a larger pan. Pour some of the 1500 ml water into the larger pan until it reaches halfway up the sides of the dish with the custard. Do not use the remaining water. Bake at 160°C for 60 minutes, until lightly browned on top and the center still wobbles slightly. 5. Remove the dish from the oven and leave it for 5 minutes. Run a knife around the edge of the custard, then leave it to cool completely, about 1 hour. 6. Carefully turn the custard out onto a platter and refrigerate it for 3 hours before serving.

Notes

You can make it a day ahead and keep it covered in the fridge for up to 3 days. For a different flavor, replace the vanilla with the grated zest of 1/2 lemon; the dessert contains eggs and dairy. A cold slice goes well with black coffee. The texture is close to egg pudding, but the sauce makes it softer when served. In a deeper dish, the center sets more slowly, so look for a subtle wobble rather than just checking the color on top. Caramel is the step I don’t rush: I take it off the heat when it’s amber, because it darkens quickly and turns bitter.