Crème caramel

By tinathorn

Ingredients

• 1 l of whole milk
• 1 vanilla pod, split open
• Peel of 1 organic lemon
• 7 eggs
• 7 tablespoons of sugar
• 1 coffee cup of espresso
• For the caramel
• 5 tablespoons of sugar

Details

Adapted from en.julskitchen.com

Preparation

Step 1

Heat the oven to 160°C.
In a small saucepan heat the milk with the vanilla pod and the lemon peel until simmering, then remove it from the stove and set aside.
Whisk the eggs with the sugar until well blended, but do not overmix otherwise you would incorporate too much air.
Filter the milk and pour it in a thin stream into the eggs along with the coffee, stir until smooth. You’ll obtain a very liquid custard.
Pour 5 tablespoons of sugar on the bottom of a pudding mould and let it melt over medium heat until you get a golden caramel.
Pour the milk and egg custard over the caramel, then gently lay the mould inside a larger mould filled with a few inches of water and bake for 1 hour and 10 minutes, until set.
Remove it from the oven, let it cool down then set aside it in the fridge for a few hours.
Before serving unmould the crème caramel onto a serving platter and cover it with the caramel.