Have you ever tried to make your own Crème Caramel. It is so much nicer than the one you buy and so easy to do.
½ Litre of Milk
1/3 Vanilla Pod
80 + 50 g Caster Sugar
Boil the milk with the vanilla pod; meanwhile beat the eggs with 80 g of sugar for one minute; and pour the hot milk on the eggs and sugar mixture.
In a sauce pan melt the 50 g of sugar and remove it from the heat when it has reached a blond colour. Pour in a Charlotte tin or any tin; hold the tin with a towel and move it so that the caramel coats the tin. Pour the milk-egg-sugar mixture over the caramel and put the tin in a bain-marie (adish of boiling water).
Bake it in oven 180 degrees for 30 minutes. With a knife check if the Crème is cooked; the blade must come out dry. Let the Crème cool and put it in the fridge until well set. Turn it over before serving it is….very very nice.