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Crème Caramel

Crème Caramel

Prep time: 50 minServes: 6

Pairs with

The bittersweet depth of caramel and custard's silky texture want a dessert wine with the same elegance — Sauternes, Tokaji or a sparkling demi-sec.

Ingredients

  • Caramel: 150g sugar, 3 tbsp water
  • Custard: 500ml milk, 200ml cream, 4 eggs, 2 egg yolks, 100g sugar, 1 vanilla pod

Method

  1. 11. Caramel: Cook sugar and water without stirring until golden. Pour into moulds.
  2. 22. Heat milk and cream with scraped vanilla until simmering.
  3. 33. Whisk eggs, yolks and sugar. Pour the warm milk over while whisking.
  4. 44. Strain and pour into moulds on top of the caramel.
  5. 55. Bake in a water bath at 150°C for 40–45 minutes until set but jiggly.
  6. 66. Chill at least 4 hours. Turn out onto plates.