Preparation - TEFAL Crousty Vap' OV 152 Guide D'utilisation

Crème caramel
Serves 4
Ingredients
250 ml milk (preferably full
fat)
3 whole eggs
75 g caster sugar
A few drops of vanilla extract.
Equipment
4 or 5 ramekins
Cook's tip
For a richer crème, use only the yolks of the eggs. In this case, serve in the ramekins (you will
not be able to turn them out).
To check the cooking, pierce the crèmes with a knife. They are cooked when the knife comes out
clean.
Very easy

Preparation

Heat the milk in a saucepan. Add the vanilla extract.
In another saucepan, melt 25 g of sugar with a little water
over a high heat to obtain a caramel.
Break the eggs into a mixing bowl and add 50 g of sugar.
Whisk the mixture till it whitens. Slowly add the milk to the
eggs and mix gently without beating.
Place a little caramel in the bottom of each ramekin.
Fill the ramekins with the custard mixture.
Cook in a bain-marie or stand ramekins in a roasting tin half
filled with water at 260°C for 30 minutes.
Leave to cool. Turn the crèmes out onto plates, running a
damp knife blade around them. Put in the refrigerator.
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