- 4 cups milk
- 5 eggs
- 1/2 cup sugar
for the caramel:
- 1 cup sugar
Heat 1 cup sugar in the small pan on low heat. When the dry sugar starts to melt, stir with a metal spoon until you get a liquid caramel. Remove from heat and set aside.
Now prepare the custard: mix the 3 ingredients in a blender.
Back to the small pan: add 2 tablespoons of water to the caramel, then stir on low heat to loosen its stiffness, then swift the caramel to coat the sides of the pan, then add the custard mixture to that caramel pan.
Bring the larger pan, add some water then put the caramel pan inside it, so that the water raises to half the height of the caramel pan. Cover the caramel pan, then heat the water path on medium heat for about 1 hour.
Take out the small pan and chill in the fridge for 3 hours.
Turn over the creme caramel on a flat deep dish (there will be a lot of sauce) and serve chilled.
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