For the caramel sauce: 170 g sugar 80 ml water For the custard: 160 ml milk 185 ml of liquid cream 2 eggs 4 egg yolks 75 g sugar 1 teaspoon vanilla sugar
Así puedes prepararlo
1 For the caramel: pour the sugar into a saucepan, add water and cook over a medium heat without stirring until the sugar melts. Then continue cooking until you get a light brown caramel. Pour into the 6 moulds, distributing evenly, and set aside. 2 For the custard: pour the milk and cream into a saucepan and bring to the boil. In a bowl, with the help of a whisk, beat the egg yolks and the eggs with the sugar and vanilla sugar and pour over the hot milk and cream. Beat well until you get a smooth cream and then pour into moulds, filling them almost to the top. 3 Cook in the oven, preheated to 160°C, in a bain marie, for about 35 minutes until set . Remove from the oven and leave to cool before placing in the refrigerator. 4 To serve, flip the pan over on top of a plate, moving the crème caramel until it falls.
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