Yield: 8 servings.
Preparation is easy
Preparation time is 20 minutes, cooking 30 minutes
Ingredients
- 1 litre of scalded milk
- Flavour to infuse such as rum, vanilla, orange rinds, or coffee.
- 200 grams of sugar (6 ½ ounces)
- 4 eggs
- 8 eggs yolk
- 1 cup sugar (200 grams)
- 2 tablespoons water (30 millilitres)
- 8 x 4 inch ramekins
Directions
- Preheat the oven to 350 degrees Fahrenheit
- Put the eggs and the sugar in a stainless steel bowl and mix them. Put the milk in a small saucepan and add your flavouring of choice. Over a medium-high heat, bring the milk to just below a boil. Remove it from the heat. Pour the milk over the egg mixture stirring while you do so. Mix well. Pass the mixture through a fine sieve. Let the mixture cool.
- Meanwhile, make your caramel. Put the sugar and the water in a small non-stick pan over a high heat. Wait until the sugar caramelizes and turns a nut-brown colour. Remove the pan from the heat and pour a small amount of the caramel into the bottom of each ramekin. Allow it to set.
- Pour the custard mix over the caramel in the small ramekin. Cook in a bain-marie filled half way with water. When cooked let the crème caramel rest in the refrigerator over night, then unmold them by running a knife around the edge and serve with the caramel drizzled over the top.
- Garnish the creme caramel with orange segments, candied coffee grains and fresh mint.