Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Creme Caramel

Creme Caramel

47

(12 – 3 inch Ramekins)
5 cups scalded milk
2 tsp vanilla extract
200 g sugar
4 eggs
8 egg yolks
1 cup sugar
2 tbsp water
Preheat the oven to 350 degrees Fahrenheit.

  1. Put the eggs and the 1 cup of sugar in a stainless steel bowl and mix them. Put the milk in a small saucepan and add your vanilla. Over a medium-high heat, bring the milk to just below a boil. Remove it from the heat. Pour the milk over the egg mixture stirring while you do so. Mix well. Let the mixture cool.
  2. Meanwhile, make your caramel. Put the sugar (200 gr) and the water in a small non-stick pan over a high heat. Wait until the sugar caramelizes and turns a nut-brown colour (colour of a penny). Remove the pan from the heat and pour a small amount of the caramel into the bottom of each ramekin. Allow it to set.
  3. Pour the custard mix over the caramel in each ramekin. Cook in a bain-marie filled half way with water. When cooked let the creme caramel rest in the refrigerator over night, then unmold them by running a knife around the edge, placing the plate on top then inverting the custard onto the plate.