Caramel custard

This recipe is from the book “La Cuillère d’Argent” edited by Phaidon.
I translated it, so please if you see any mistakes, don’t hesitate to write a comment. I took the picture with a cute napkin brought from Japan from my friend
Cécile, and my cute porcelain rabbit.
I also found a recipe of Julia Child, which looks pretty cool, in English, on
gratinée’s blog.

The Ingredients
(the recipe says for 6 persons, I made about a dozen ramekins)
50cl milk
1 vanilla bean splitted
2 eggs
3 egg yolks
150g sugar

The Recipe

  1. Pour the milk into a pan, add the vanilla and bring to a simmer. Infuse for 15 minutes out of the heat and remove the vanilla.
  2. In a bowl,whip (electrically) the eggs and the yolks with 120g of sugar until the ixture is white.
  3. Incorporate the milk slowly.
  4. Preheat your oven at 180 degree (350F).
  5. Put the rest of the sugar and a tablespoon of water in a antiadhesive saucepan and cook over slow heat until the sugar has dissolved. This is where things get complicated because I tried my caramel about 3 times until I achieved a still quite failed caramel… I didn’t find the secret (advice are welcome) but I guess you just have to let it become brown but still liquid and not hard otherwise you can’t pour it into the ramekins…
  6. Pour into the ramekins so that the bottoms and sides are covered.
  7. Pour the cream over into the ramekins. Set them in a pan and pour enough hot water around them to come halfway up the sides. Place in the oven preheated for 20 minutes.

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