Caramel Cream Pots

Step 1

Preheat the oven to 150°C. Remove the grains from the vanilla bean and set aside.

Step 2

In a pot, heat the milk with the vanilla bean. Stir and bring to a gentle boil. Set aside.

Step 3

Prepare the caramel. In a pot, add 20g of sugar per person, a splash of water & a pinch of salt & the vanilla grains. Mix until the sugar is dissolved, then bring to a simmer, over medium heat. Let the caramel cook without stirring.

Step 4

Once the caramel has lightly browned, stir it occasionally until it turns amber, then remove it from the heat.

Step 5

While the caramel is still hot, carefully pour it in the ramekin. Set aside to cool.

Step 6

Separate the egg whites* from the yolks. *Check out our tips for this step

Step 7

In a mixing bowl, mix : the rest of the sugar (10g per person) & the egg yolks.

Step 8

Take the vanilla bean, then gradually pour in the warm milk over the egg mixture, stirring constantly.

Step 9

Pour the mixture on top of the caramel in the ramekins.

Step 10

In an ovenproof dish, add the ramekins & fill the dish with boiling water. Bake for 30 min at 150°C.

Step 11

After 30 minutes, remove the caramel creams from the oven and let them cool completely before serving. Enjoy !