Ingredients
For the crème caramel recipe, heat 120 g of sugar with 35 g of water. Cook over medium heat until it begins to color. Pour it into a mold (ø 20 cm).
FOR THE CREAM: Heat the milk with the cream and a long vanilla pod almost to the boil. Mix the eggs and the yolk with 90 g of sugar. Pour the milk and cream over the eggs, filtering them; mix the mixture and pour it into the mold, over the caramel, filtering again. Cook the crème caramel in a bain-marie in the oven at 140 ° C for about 1 hour. Take it out of the oven and let it cool completely, then pour it over a plate, warming the mold a little in hot water.
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