The very French classic recipe

Ingredients

• 1 l milk
• 200g sugar for the crème
• 100g sugar for the caramel
• 8 eggs
• The puree of 2 pods of vanilla

Preparation

First we produce the caramel:

1. Melt 100g sugar to a shiny caramel.
2. Deglaze (carefully) the caramel with ¼ l water.
3. Let the volume reduce at moderate heat to half its starting volume, achieving a syrup-like consistency.
4. Pour into cups up to 1cm deep.
5. Allow to cool.

Production of the creme:

1. Add the content of the vanilla pods and the pods themselves into milk and cook.
2. Remove the vanilla pods.
3. Whisk the egg yolk with 200g sugar.
4. Pour the hot vanilla milk onto it and heat to just below the boiling point "to the rose“.
5. Pour the mixture into the cups and allow to cool.

Serving suggestion

• Immerse the bottoms of the cups briefly in hot water and drop the creme onto the plate.
• The melting caramel will appear on top of the creme.
• You might garnish it with a speck of cream and a little ground almonds.