ingredients

6 dl of milk
6 eggs
100 g 70 g of sugar
1 tbsp. to c. liquid vanilla aroma

Steps

Step 1

Preheat the oven to 180 ° C (tea 4). Heat 100 g sugar over low heat in a small saucepan until it melts and blondes. Out of the heat add 1.5 tbsp. to s. cold water turning: the caramel crackles and hardens. Turn until it is smooth and flowing; heat on low heat so that it is fluid. Pour it into 8 ramekins of at least 12 cl. It hardens quickly.

2nd step

Heat the milk. At the same time, beat the eggs and 70 g of sugar in a bowl. Add the liquid vanilla. Just before boiling, pour hot milk while whisking. Pour into the ramekins.

Step 3

Put them in a large oven dish. Fill it with cold water up to 1 cm from the top of the ramekins. Put in approx. 30 min. When the cream is cooked (read "Tour de main" below), allow to cool to room temperature. Place at least 3 hours in the fridge.

tips

Knack. Give a little slap on the mold: the cream is cooked if the center barely shudders like jelly. Do not over cook: the cream will disintegrate or become granular.

Other fragrance . Replace the vanilla with bitter almond extract (pastry products).