| Make the caramel : mix the water and sugar together
in a small heavy saucepan ; bring to the boil on a high heat and swirl
the pan once or twice without stirring ; the mixture should turn yellow/brown
after a few minutes
When the caramel is ready, immediately pour some into a soufflé
dish and swirl it quickly to coat the bottom with the caramel. Do
it for each dish.
You must be quick because the caramel hardens as getting cooler...
Pre-heat oven 180°C/350°F.
In a saucepan, pour the milk, sugar and sugar ; add the vanilla pod
split twice lengthwise (you need a sharp knife). Bring just to the
boil on a low-medium flame, then remove from heat.
Meanwhile the milk is getting hot, beat the eggs in a large salad
bowl. You must beat vigourously with a whisk so that they become frothy.
When milk is ready, slowly start to pour it in the eggs, still whisking
vigourously up to the last bit of milk.
Evenly pour the milk in the 4 caramelized soufflé dishes (you
can as well use 6 to 8 ramequins to serve more guests). Display them
on the oven baking tray in which you must pour 1 cm / 1/2 in. water
(the custard must cook at "bain-marie" way). Bake for 35
to 40 minutes until they get brown.
Serve cold or warm.
TRICK : to verify if your custard is baked, push the point of a knife
in the center of it ; if the blade comes out clean, the custards are
ready...
You need to increase baking time if you use a large single dish, and
vice versa.
TRICK : if you wish to drop steps 1 and 2, you still obtain a very
good everyday dessert which your kids or nephews will love to watch
get brown in oven ! .
|
