Crème Caramel 🍮

Ingredients

• 3 eggs 🥚
• 450 ml milk 🥛
• 4 tablespoons sugar 🍬
• 1 teaspoon vanilla extract 🥄

Tools

• 1 medium-sized steel pot (1L capacity)
• 2 ovenproof dishes for bain-marie (different sizes, fitting into each other)
• 1 mixing bowl
• 1 manual or electric mixer

Instructions

1. Prepare the Eggs
   Blend the eggs in the bowl until the yolks are completely mixed with the whites.
2. Caramelize the Sugar
   Pour the sugar into the steel pan, gently shake to distribute evenly.
   Put the pan on medium heat, wait until the sugar melts and turns a deep amber color.
   Remove from heat immediately to prevent burning
3. Prepare the Caramel Layer
   Pour the hot molten sugar into the smaller ovenproof dish. Some will solidify in the pan, it’s normal.
4. Heat the Milk
   Pour the milk into the pan and put it on medium-high heat. Stirr with a wooden spoon to dilute the caramelized sugar.
   Before the milk starts to boil, take it off the heat.
5. Combine Milk and Eggs
   Gradually pour the milk into the eggs while mixing rigorously to prevent curdling.
   Mix in the vanilla extract.
   Pour the mix into the smaller ovenproof dish, on top of the caramelized sugar.
6. Bake
   Place the smaller dish into the larger one, then fill the larger dish with water until it reaches about 2/3 of its height.
   Cook bain-marie style in a conventional oven (no fan needed) at 150 °C for 45 minutes.
   The crème caramel is done when it jiggles slightly but is set.
7. Serve and enjoy!
   Let it cool down, then put it in the fridge for an hour. Serve cold 😋

(For individual portions, you can use small ramekins instead of one dish.)

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