Summary

Ingredients

• 150 grams sugar
• 1 vanilla pod (s)
• 300 g cream
• 300 ml milk
• 4 egg (s)
• 2 egg yolks
• 100 g suar

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Instructions

1. Make the caramel sauce the day before. Boil the 150 g sugar with 5 tablespoons of water over medium heat until a hazelnut brown caramel is formed. Pour out 4 serving bowls with it.
2. Slit open the vanilla pod and scrape out the pulp and bring to the boil together with the pod, cream and milk in a saucepan.
3. Mix the eggs with the egg yolk and sugar in a bowl, do not beat until frothy! Pour in the boiling vanilla milk while stirring. Pour the cream liquid through a sieve and fill the prepared caramel bowls to just below the rim.
4. Preheat the oven to 160 ° with a water bath. Place the molds in the water bath and cook for about 40 minutes.
5. Remove the finished cream from the water bath and let it cool down. Then it can be overturned without any problems.
6. Tip:
7. The caramel cream is ideal for freezing.
8. Then serve only half-defrosted.