Enjoy the delicious perfumes of this heady spice. Its price is high but is justified by a botanical particularity. Vanilla comes from an orchid, and its pollination and fertilisation depends on Bees. Now farmers continue to “marry” the male and female organs by applying a slight pressure on the chalice… Enjoy the delicious perfumes with My Creme Caramel recipe !
First here is the list of the different Ingredients you will need to prepare my Creme Caramel that serves 6 people
- 3 free range eggs
- 2 cans of evaporated milk
- 1 can of sweetened condensed milk
- Extract from a vanilla pod
- 100 g or 1/2 cup sugar
- 100 ml or 3.4 fl water
Now here are the different steps you will need to follow to make my Creme Caramel with a 15 minutes preparation time and one hour cooking time
Make a caramel by putting in a saucepan the sugar and water. Heat on full power about 10 minutes or until the liquid coats the wooden spoon and you’ve got a thick consistency and intense blond colour.
Meanwhile, pour the two cans of evaporated milk and the can of sweetened condensed milk in a big bowl and beat it all and then add your eggs one at a time while continuing to beat. Finely, add the vanilla pod extract.
Pour the caramel into the bottom of your porcelain pan and let cool until the caramel stiffs in the bottom of the mold and cools then carefully pour the batter in the porcelain pan over the caramel.
Put in the preheated oven at 150 °C ( 310°F) in a water bath and bake for about 1 hour or until your creme caramel is not any more wobbly .
Remove from your oven, let cool, then refrigerate overnight. It will definitely taste better the next day!
