Salted caramel crème caramel

Caramel custards

1. 1

   Heat the vanilla milk

   Split the vanilla pods lengthways. Heat the milk with the vanilla to 80 °C, then remove from the heat.

   5 min 80 °C
2. 2

   Leave to infuse and cool

   Leave the vanilla to infuse for 10 minutes, then let the milk cool to 35 °C before using it. Remove the pods.

   30 min 35 °C
3. 3

   Whisk the eggs and sugar

   Whisk the sugar with the eggs and egg yolks until pale and frothy.

   3 min
4. 4

   Add the milk

   Pour the vanilla milk at 35 °C into the egg mixture in a thin stream. Mix gently.

   2 min 35 °C
5. 5

   Let the bubbles settle

   Leave the mixture to stand for 10 minutes so that the bubbles on the surface disappear.

   10 min
6. 6

   Fill the ramekins

   Divide the salted butter caramel between the bases of the ramekins, then carefully pour the egg mixture on top.

   4 min
7. 7

   Set up the water bath

   Preheat the oven to 140 °C. Place the ramekins in a roasting tin lined with baking paper. Put the tin in the oven, then pour lukewarm water into it, keeping the water out of the custards.

   3 min 140 °C
8. 8

   Bake the custards

   Bake in a water bath at 140 °C for about 1 hour. The custards should still wobble slightly. A knife inserted into a custard should come out clean and warm.

   60 min 140 °C
9. 9

   Leave to cool

   Remove the ramekins from the water bath. Let the custards cool slightly, then refrigerate until fully chilled. Allow about 3 hours for cooling.

   180 min
10. 10

    Unmould and serve

    Carefully loosen the edges of the custards with a thin knife, then turn each ramekin upside down onto a plate to unmould.

    3 min