A delicious recipe for liquid caramel egg cream that reminded us of our childhood. Delicious and easy to prepare crème caramel.
200 gr. caster sugar
25 ml of water
2 drops of lemons for a hard caramel
1 tsp of lemon juice for a liquid caramel
2 egg yolks
200 ml of milk
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: French 🇫🇷
👨👩👧👧 Yield: 4 servings
Preparation: 10 minutes
Cooking: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
In a bowl, mix the sugar, water and the amount of lemon juice for the desired caramel texture.
Pour the sugar water into the small glass or ceramic ramekin moulds.
Place the moulds in the microwave and cook at full power for 1 m 10. Then add 10 seconds several times depending on the desired colour. Be careful that the sugar does not darken. Coming out of the microwave, the moulds will be extremely hot.
Let the moulds cool to room temperature.
Beat the whole eggs and the yolks in a bowl while adding the sugar. Add the milk and whisk vigorously.
Pour into the moulds and put in the microwave for about 2.5 m at full power; the creams must be slightly boiling.
Let the moulds cool to room temperature. Then place the moulds in the refrigerator for about 6 hours.
Unmold before serving and add whipped cream on the side.