Crème caramel

Ingredients

• Caramel:
• Sugar 120 g
• Water 30 ml
• Custard:
• Lemon zest
• Orange zest
• Heavy cream 150 ml
• Milk 150 ml
• Vanilla paste
• Sugar 40 g
• 2 eggs

Method

1. In a saucepan, slowly caramelize the sugar with a little water until it reaches an amber color.
2. Pour the caramel into the base of the molds and let it set briefly.
3. Heat the milk with the cream, vanilla, lemon zest, and orange zest just below boiling point.
4. In a bowl, gently mix the eggs, sugar, and a pinch of salt.
5. Slowly pour the warm milk mixture into the eggs while stirring to create a smooth custard.
6. Strain the mixture through a sieve, pour it into the caramel-lined molds, and place them in a water bath.
7. Bake at a low temperature until the custard is set but still slightly delicate in the center.
8. Let the dessert chill thoroughly, then unmold it carefully before serving.

✨ Pink tip

Do not whisk the custard too aggressively, or it will trap too much air. Strain it before baking and cook it gently in a water bath to keep the surface smooth and the texture delicate.