Ingredients
Pre-heat oven 30 minutes in advance to 180º C Custard cream: 3 eggs 740 g. milk 370 g. condensed milk Caramel: 150 g. sugar 50 g. water
Así puedes prepararlo
Boil the water and sugar together in a saucepan to form a caramel. Pour the caramel into the mould and swirl it around until the base is well covered. Mix the eggs with the regular milk and condensed milk, without over-beating. You can replace the condensed milk with 370 g. milk with 80 g. sugar dissolved in it. Leave to rest for a few minutes and then pour into the mould. Cook in a bain-marie in the oven at 180º C for around 50 minutes until a needle inserted into the middle comes out clean. Turn out when cold. Serve your crème caramel with fresh fruit and whipped cream!
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