My Creme Caramel

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 Crème Caramel recipe at Laclassedecuisine.com !

Ingredients for 6 people:

  • 3 fresh eggs
  • 2 cans of evaporated milk
  • 1 can sweetened condensed milk
  • Extract from a vanilla pod
  • 16 sugar cubes
  • 100 ml of water

Make a caramel by putting in a saucepan the sugar cubes 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 condensed milk and the can of sweetened condensed milk in a big bowl and beat it all and then add eggs one at a time while continuing to beat. Add the vanilla pod.

Pour the caramel into the bottom of your porcelain pan and let cool until the caramel stiffs in the bottom of the mold then carefully pour the batter in the porcelain pan over the caramel.

Put in the preheated oven at 150 °C ( 370°F) in a water bath and bake for about 1 hour.

Remove from oven, let cool, then refrigerate overnight. It will be even better.

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