How To Measure For Halti

Since the time I wanted to make my little caramel cream to me! Like truffles, a fantasy finally sated!
Okay, I admit it's the caramel that made me afraid, and cooking in a bain-marie that bothers me. But ultimately, not very complicated! A range of everyone, this little recipe!

Ingredients for Caramel Creams 10
For the caramel
- 200 g sugar
- juice of half lemon

For the vanilla cream
- 1
the whole milk - 1 vanilla bean
- 175 g sugar
- 8 eggs

Prepare the caramel: Bring sugar and lemon juice to a boil over medium heat.
Monitor cooking, especially when the sugar begins to brown.
Remove from heat once it has got a beautiful color and immediately pour into the ramekins repent on the merits and edges.
Book.
Place a large baking dish with water at 170 deg C. We'll cook the caramel cream in a bain-marie.
Heat the milk with sugar and vanilla bean, split and scraped in 2. At the first sign of boiling, remove from heat and let infuse for a while.
Beat eggs and pour over the hot milk.
Mix well.
Pour the cream to the eggs in ramekins, the hardened caramel.
Bake for 25-30 minutes then WB, always at 170 ° C.
Remove custard from oven and let cool completely before putting them in the fridge.

Enjoy it!