Crème Caramel

80 mins
Serves 1
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Directions

  1. 1Melt sugar and water in a saucepan, without touching it.
  2. 2Melt sugar and water in a saucepan, without touching it.
  3. 3Melt sugar and water in a saucepan, without touching it.
  4. 4When the sugar is melted add orange juice, countreau and caramelize slightly.
  5. 5When the sugar is melted add orange juice, countreau and caramelize slightly.
  6. 6When the sugar is melted add orange juice, countreau and caramelize slightly.
  7. 7Pour it into the bottom of the cocotte and let it cool.
  8. 8Pour it into the bottom of the cocotte and let it cool.
  9. 9Pour it into the bottom of the cocotte and let it cool.
  10. 10Whisk eggs and sugar in a bowl, slowly.
  11. 11Whisk eggs and sugar in a bowl, slowly.
  12. 12Whisk eggs and sugar in a bowl, slowly.
  13. 13Heat the milk and vanilla.
  14. 14Heat the milk and vanilla.
  15. 15Heat the milk and vanilla.
  16. 16Pour cold cream and milk with vanilla into the eggs mixed with sugar.
  17. 17Pour cold cream and milk with vanilla into the eggs mixed with sugar.
  18. 18Pour cold cream and milk with vanilla into the eggs mixed with sugar.
  19. 19Filter the mixture twice with a strainer.
  20. 20Filter the mixture twice with a strainer.
  21. 21Filter the mixture twice with a strainer.
  22. 22Pour the mixture into the cocotte.
  23. 23Pour the mixture into the cocotte.
  24. 24Pour the mixture into the cocotte.
  25. 25Cook in the oven at 140 degrees for 1 hour and 20 minutes in a water bath.
  26. 26Cook in the oven at 140 degrees for 1 hour and 20 minutes in a water bath.
  27. 27Cook in the oven at 140 degrees for 1 hour and 20 minutes in a water bath.
  28. 28Once cooked, let it cool completely for one night.
  29. 29Once cooked, let it cool completely for one night.
  30. 30Once cooked, let it cool completely for one night.
  31. 31After it has cooled, place the cocotte with crème caramel in hot water for 2-3 minutes before serving.
  32. 32After it has cooled, place the cocotte with crème caramel in hot water for 2-3 minutes before serving.
  33. 33After it has cooled, place the cocotte with crème caramel in hot water for 2-3 minutes before serving.

Ingredients

  • 350 gr latte intero fresco
  • 350 gr latte intero fresco
  • 350 gr latte intero fresco
  • 250 gr panna fresca
  • 250 gr panna fresca
  • 250 gr panna fresca
  • 115 gr zucchero
  • 115 gr zucchero
  • 115 gr zucchero
  • 4 uova intere
  • 4 uova intere
  • 4 uova intere
  • 1 tuorlo
  • 1 tuorlo
  • 1 tuorlo
  • 1 baccello di vaniglia
  • 1 baccello di vaniglia
  • 1 baccello di vaniglia
  • 1 succo di un arancia
  • 1 succo di un arancia
  • 1 succo di un arancia
  • 15 grammi countreau
  • 15 grammi countreau
  • 15 grammi countreau
  • 150 gr zucchero
  • 150 gr zucchero
  • 150 gr zucchero
  • 10 gr acqua
  • 10 gr acqua
  • 10 gr acqua
  • sale
  • sale
  • sale

Equipment

sauce pancocotte

Tips

  • For the crème caramel to be unforgettable, add salt.
  • The milk must be as fatty as possible.
  • Let it cool completely for one night.
  • After it has cooled, place the cocotte with crème caramel in hot water for 2-3 minutes before serving.