- 80 g sugar
- ½ l milk
- 3 whole eggs
- 2 yolks
- ½ Vanilla bean
For the caramel
- 100 g sugar
- 50 ml water
Preheat the oven to 140° C.
Bring water and sugar to the boil in a saucepan and simmer until the caramel turns a golden-brown colour. Immediately put them into the prepared oven-proof cups (be careful, very hot!)
Bring the milk to the boil with the vanilla pod and let it simmer for 10 minutes.
Cream the eggs with the remaining sugar.
Remove the vanilla pod from the milk and stir the hot milk into the egg-sugar mixture while stirring constantly.
Pour the mixture through a sieve to skim off the foam (important!).
Fill the cream into the prepared cups, which have been filled with the caramel and place them on a deep baking tray in the oven. Fill the baking tray with water, up to about half the height of the cream cups. Allow the cream to set at 140° C for 1 hour and 10 minutes. Remove from the oven, allow to cool and place in the refrigerator for 2-3 hours.
You can serve the caramel cream in the cups or put it upside down on plates.
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