Crème Caramel


- 2 eggs + 1 yolk
- 220 ml milk
- 80 ml whipped cream
- 50 gr sugar
- vanilla pod (half)
- lemon zest

Crème caramel


Put the milk in a saucepan together with the vanilla pod and the zest of one lemon.

Remove from fire when starts boiling, set aside to cool down.

Mix the eggs with sugar.

When the milk is cold, add the cream, then pour everything in the mixture of eggs and sugar, using a sieve (see picture).
Add it slowly and mix everything continuously.

To prepare the caramel put some sugar in a saucepan, with a bit of water.
Heat the mixture and keep mixing it.

When sugar melts and starts to get a golden colour is almost done, keep mixing until it's golden brown, then remove it from fire and pour the caramel in a terrine.

Distribute the caramel on the bottom of the terrine, then put it in the freezer for 10/15 minutes.

Take out the terrine from the freezer and pour the mixture of milk and eggs over the caramel.

Put the terrine in a bigger backing tin, and fill it with very hot water, the level of the water should be a bit less of half terrine. Put everything in the oven, 180° C for about 30min.
Set aside at room temperature for a while, when cold put it in the fridge for at least six hours.

When it is time to serve the crème caramel, just turn the terrine upside down on the plate.
To make it easier to extract the crème caramel from the terrine, it's recommended to simmer it in warm water for few minutes. It melts the caramel and the dessert comes out easily.
Also, use a knife to separate the cream from the border of the terrine before turn it.