Recipe preparation:
Preheat oven to 350 ° F. In four individual dessert cups put one teaspoon of the sugar and one teaspoon water in each cup. Caramelize the sugar in the oven for about 4 minutes or until the sugar has golden color.
In a pot bring to boil the milk and vanilla seeds (separate from the stick by scraping with knife the inside of the vanilla stick). Remove from heat and cool to body or room temperature.
In another pot mix together eggs and sugar and beat them for 4-5 minutes or until the mixture is consistent and smooth. Slowly pour milk into egg mixture and stir well.
Divide mixture into the cups with caramelized sugar.
In a baking pan put the cups and fill with water up to half of the cups.
Bake at 350 ° F for 15-20 minutes or until ready (you can check by tilting a cup sideways, the middle has to move like a jelly).
Let them cool down before putting in the refrigerator. Serve cold.
Tips:
For creamier taste recipe refer to our Crème Brulee recipe.
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