DOCUMENT

218 Serves 10 | Preparation time: 65 minutes + 4–5 hours’ chilling time Ingredients Preparation For the caramel: 150 g caster sugar 80 ml water For the crème: 1 vanilla pod 500 ml milk, 3.5% fat 75 g caster sugar 250 g cream 2 medium eggs 4 medium eggs | yolk only Accessories: Glass ovenproof dish, Ø 22 cm Heat-resistant cling film Rack To make the caramel, simmer the sugar with water in a pan and stir until the mixture starts to thicken and turn a golden yellow colour. Do not let it get too dark as this will taste bitter. Pour the caramel into the ovenproof dish and leave to cool. For the crème, split the vanilla pod and scrape out the seeds with a knife. Bring the milk to the boil with the sugar, the vanilla seeds and the pod. Add the cream and leave the mixture to cool down to approx. 60 °C. Beat the eggs and the egg yolks, and stir into the milk and cream. Remove the vanilla pod. Pour the mixture into the ovenproof dish and cover with cling film. Place the ovenproof dish on the rack and place in the oven. Cook. Leave the crème to cool for 4–5 hours and, if possible, chill in the fridge overnight. To make it easier to turn out, stand the dish in hot water for approx. 2–3 minutes. Carefully loosen the crème around the edge and turn out onto a serving plate. Setting Oven functions: MW + Fan Plus Temperature: 95 °C Power level: 150 W Booster: Off Pre-heat: Off Crisp function: Off Duration: 22–26 minutes Shelf level: 1 Crème caramel Useful tip Serve the crème with a dollop of whipped cream and fresh berries.