Caramelize 175 g sugar until golden brown. Deglaze with lemon juice and 2 tablespoons of hot water. Stir until the caramel has dissolved. Pour into a greased form (approx. 1 l content) and allow to solidify.
Mix the eggs, egg yolks, cream, milk, 175 g sugar and vanilla pulp with the whisk. Pour over the cooled caramel. Fill a drip pan approx. 2/3 high with water and pour in the cream.
Let it set in the preheated oven (electric stove: 175 ° C, convection: 150 ° C, gas: level 2) for approx. 1 1/2 hours.
Ingredients
Print Recipe
Pin Recipe