Ingredients
- 80 g sugar
- ½ l milk
- 3 whole eggs
- 2 yolks
- ½ Vanilla bean
- For the caramel
- 100 g sugar
- 50 ml water
Instructions
- Preheat the oven to 140° C.
- Bring water and sugar to the boil in a saucepan and simmer until the caramel turns a golden-brown colour. Immediately put them into the prepared oven-proof cups (be careful, very hot!)
- Bring the milk to the boil with the vanilla pod and let it simmer for 10 minutes.
- Cream the eggs with the remaining sugar.
- Remove the vanilla pod from the milk and stir the hot milk into the egg-sugar mixture while stirring constantly.
- Pour the mixture through a sieve to skim off the foam (important!).
- Fill the cream into the prepared cups, which have been filled with the caramel and place them on a deep baking tray in the oven. Fill the baking tray with water, up to about half the height of the cream cups. Allow the cream to set at 140° C for 1 hour and 10 minutes. Remove from the oven, allow to cool and place in the refrigerator for 2-3 hours.
- You can serve the caramel cream in the cups or put it upside down on plates.
