Creme caramel (6)
Instructions
Boil the milk with the sugar and lemon zest and allow to cool.
Put in a bowl the eggs and the reds stirring well.
Combine the eggs, mixing the milk and sugar lukewarm; Slowly bring to a boil and turn off the heat.
Caramelize 150 g sugar, taking care not to burn it.
Put the caramel in a mold.
In the mould with the caramel, add the liquid milk cream, put the mold filled Bain-Marie and cook for about 2 hours at 120 degrees.
Allow to cool, fold and serve.
Ingredients and dosing for 8 persons
- 100 cl of fresh milk
- 7 egg yolks
- 3 whole eggs
- 600 g of sugar
- 3 envelopes of vanillin
- == 1 lemon (zest)