A ligth but delicious dessert that is even better the day after
Course: Celebrations, Dessert
Cuisine: French
Servings: 4people
Calories: 208kcal
Ingredients
1/2litre milk
50gsugar
4eggs
3-4dropsvanilla essence
Caramel:
100gsugar
125mlwater
Instructions
Prepare the caramel by placing three-quarters of the water in a thick-bottomed pan, adding the sugar and allowing to boil gently, without shaking or stirring the pan.
When the sugar has cooked to a golden brown caramel color, adding the remaining quarter of the water, re-boil until the sugar and water mix, then pour into the bottom of six dariole moulds.
Prepare the cream by warming the milk and whisking on to the beaten eggs, sugar and essence.
Strain and pour into the prepared moulds.
Please in a roasting tin half full of water.
Cook in moderate oven 300 degrees for approximately 30 minutes.
When thoroughly cold, loosen the edges of the cream caramels with the fingers, shake firmly to loosen and turn out on to a flat silver dish.
Pour any caramel remaining in the mould around the creams.