Crème caramel

What to get ready

• Fresh milk 4 ¼ cups
• Chicken eggs 8
• Sugar 11.3 oz
• Vanilla 0.3 oz
• Fresh cream ¾ cup
• Salt 0.1 oz

Method

1. 1 Cook 40g of sugar with a tablespoon of water until it turns into an amber caramel, then immediately pour it into the bottom of the mold.
2. 2 Heat the milk with cream and vanilla to 80 degrees Celsius, but do not let it boil, as boiling will create a film on the surface.
3. 3 Beat the eggs with the remaining sugar until dissolved, beating vigorously to create air bubbles that will cause the cream surface to become porous after baking.
4. 4 Pour the hot milk into the eggs in a thin stream, then strain through a sieve twice.
5. 5 Bake in a water bath at 150 degrees for 40 minutes, or until the center of the mold still shakes slightly. Refrigerate for 6 hours, then invert onto a plate.

With an appliance

• Air fryer 45 min

  Replace step 5: spray oil into the sides of the small molds, cover with foil, and place in a tray of water. Then, steam in a 165-degree oven for 26 minutes, rotating the tray at minute 13. This is about 14 minutes faster than a conventional oven, but you must keep it in a water bath and cover the top to ensure the cream is smooth and doesn't burn.