Directions
- 1Melt sugar and water in a saucepan, without touching it.
- 2When the sugar is melted add orange juice, countreau and caramelize slightly.
- 3Pour it into the bottom of the cocotte and let it cool.
- 4Whisk eggs and sugar in a bowl, slowly.
- 5Heat the milk and vanilla.
- 6Pour cold cream and milk with vanilla into the eggs mixed with sugar.
- 7Filter the mixture twice with a strainer.
- 8Pour the mixture into the cocotte.
- 9Cook in the oven at 140 degrees for 1 hour and 20 minutes in a water bath.
- 10Once cooked, let it cool completely for one night.
- 11After it has cooled, place the cocotte with crème caramel in hot water for 2-3 minutes before serving.
Ingredients
- 350 gr latte intero fresco
- 250 gr panna fresca
- 115 gr zucchero
- 4 uova intere
- 1 tuorlo
- 1 baccello di vaniglia
- 1 succo di un arancia
- 15 grammi countreau
- 150 gr zucchero
- 10 gr acqua
- 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.
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