500 ml milk
1 vanilla bean or 1½ tsp vanilla sugar
4 egg yolks
100 - 150 ml sugar
150 ml sugar
1 - 2 tbsp water
Make the caramel by pouring the sugar and water in a small, thick-bottomed saucepan.
Gently heat the mixture, letting it melt without stirring, until it starts to turn a pale caramel colour. Immediately pour the hot caramel into a large mould or four 150 ml ramekins and
tilt them so that the caramel is distributed over the bottom and the sides of the moulds. Work quickly, as the caramel
hardens fast. Set the mould(s) aside.
Prepare a custard by placing the milk in a thick-bottomed saucepan with the vanilla bean split in half. Bring the mixture to the boil.
In a large bowl, mix together the eggs, the yolks and the sugar. Mix just enough to blend the ingredients, so that no foam will arise.
Gradually add the boiling milk, whisking continually. Remove the vanilla bean. If using vanilla sugar instead of vanilla bean, add it now to the
Strain the custard and pour it in the caramelized mould or ramekins. Place the mould(s) in a boiling hot water bath in a deep oven pan.
Bake at 175 - 200 °C for about 25 - 35 minutes, until the custard is set.
Baked crème caramel
Let the custard(s) cool completely in room temperature. Carefully loosen the edges with a thin knife or a palette knife and unmould the custard(s) on a
serving dish or plates. The coating caramel will form a sauce around the custard. Chill the custard(s) in refrigerator before serving. Serve the crème caramels plain or garnished with
whipped cream and fresh fruit or berries etc.
See additional information about crème caramel.