Spanish Style Creme Caramel
Ingredients
- For the cream
- 90 grams sugar
- 2 egg yolks
- 3 eggs
- 500 milliliters milk
- ½ Vanilla bean
- In addition
- vegetable oil (for molds)
- Peaches (for garnishing)
Preparation steps
For the creme: beat eggs and egg yolks with sugar until fluffy. Bring milk with slit vanilla pod and vanilla seeds to a boil. Remove vanilla pod. Gradually add milk into egg mixture, stirring constantly.
For the caramel: simmer sugar with water in a small saucepan until sugar has caramelized and is golden brown. Immediately pour up to 3 mm (approximately 0.1 inch) of caramel into very lightly oiled ramekins. Strain eggs milk mixture through a sieve and pour into ramekins (caramel should be cooled). Fill large casserole with about 2 cm (approximately 3/4 inch) of hot water, palce ramekins into it and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Let cool. Using a sharp knife, loosen creme from ramekins and invert onto plates. Garnish with peaches and serve.
