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
- 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.
- In a bowl,whip (electrically) the eggs and the yolks with 120g of sugar until the ixture is white.
- Incorporate the milk slowly.
- Preheat your oven at 180 degree (350F).
- 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…
- Pour into the ramekins so that the bottoms and sides are covered.
- 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.
1 Comment
lovely blog and pics of your cute creme caramel :)