The most difficult in making this dessert is the caramel. The rest is easy. A tip is to wet the sugar with a small amount of water before cooking it. You can wet it after it is cooked but be very careful of splatter. Do not stir the sugar while it turns into caramel. If you are impatient, at the most, you can swirl the pot. That will put a smile on your face but nothing else.
It is important to filter the milk after it boils and the mixture to be poured in the ramekins. The filtering removes unwanted particles such as egg shells.
This creme caramel is very light. If you like yours thicker, I suggest that you put only whole eggs.
• 100 gr sugar for the caramel sauce.
• 650 ml milk
• ½ tsp of vanilla essence
• 3 eggs
• 3 egg yolks
• 125 gr sugar
• Heat up the oven to 180 Celsius
• Start with the caramel sauce. Put 100 gr of sugar in a heavy bottom pot under medium heat until the sugar melts. Do not stir the sugar during the melting process. Pour and divide the caramel in 6 ramekins. Do swirl the caramel inside the ramekins.
• Beat the eggs with the 125 gr of sugar
• Heat up the milk with the vanilla essence to the boiling point
• Slowing filter the milk on top of the eggs and sugar mixture. Whisk well
• Filter the mixture and divide it in the ramekins
• Place the ramekins in a heat proof plate adding hot water to reach half the sides of the ramekins
• Bake at 180 Celsius for 40 minutes.
• Let the crème caramel cool for 30 minutes or place it in the refrigerator until ready to use.
• To unmold, carefully slide a thin blade around the inside of the ramekins. Put a plate on top and turn over.
Tip – To wash a pot with burnt sugar residue, add water and heat it up to a boil.