Melt the caramel sugar dry in a saucepan, or dissolve it in a little water before heating it, then immediately pour the amber caramel into the mold.
Split the vanilla bean, scrape out the seeds, then infuse the seeds and pod in the hot milk for 30 minutes.
30 min314 kcal
11 g
45 g
11 g
22% RI
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Whisk the eggs with the 200 g of sugar without incorporating too much air.
Gradually pour the lukewarm milk over the sweetened eggs, stirring as you go.
Preheat the oven to 160 °C.
Pour the custard mixture into the caramel-coated mold, then place the mold in a large dish.
Pour hot water into the large dish until it reaches halfway up the mold to create a water bath.
Bake in the water bath at 160 °C for 45 to 60 minutes, until the edges are set and the center is still slightly wobbly.
45 minLet cool to room temperature, then refrigerate for at least 4 hours before unmolding.
240 min17% RI
47% RI
15% RI
23% RI
0% RI
5% RI
14% RI
23% RI
6% RI
5% RI
12% RI
0% RI
40% RI
10% RI
7% RI
16% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
