Caramel Dessert

Ingredients

• 90 g sugar
• 2 egg yolks
• 3 eggs
• 500 ml milk
• 0.5 Vanilla bean
• 100 g sugar
• 1 tbsp water
• 6 ramekins (about 160 ml each)
• oil (for greasing the ramekins)
• 5 tbsp sugar
• 2 tbsp water

Instructions

1. 1.

   Whisk the sugar with the eggs and yolks thoroughly, but do not beat into foam.

2. 2.

   Bring milk to a boil with the split vanilla bean, then gradually stir it into the egg mixture while whisking.

3. 3.

   Simmer sugar and water in a small pot until the sugar turns golden brown. Immediately pour about 3 mm of this caramel into the lightly greased ramekins.

4. 4.

   Pour the strained custard into the ramekins. Place them in a large baking dish filled with hot water up to about 2 cm, bake at 180 °C for 30 minutes until set. Let the caramel custard cool.

5. 5.

   For garnish, mix sugar with 2 tbsp water in a small pot, bring to a boil and stir constantly until the water evaporates. The mixture will slowly turn light brown; reduce heat and remove from stove as soon as it turns brown. Use a fork to pull strands of caramel directly from the pot into six shallow dessert bowls, letting them set. Transfer the caramel strands onto dessert plates.

6. 6.

   Serve by loosening the caramel custard with a sharp knife at the edge and pouring it over the plates.