Crème Caramel

For the crème caramel, mix yolks, milk, eggs, sugar, vanilla pulp and salt.

Grease fireproof molds with butter.

Place sugar for the caramel in a saucepan and melt over medium heat, stirring throughout, until just completely melted. The color should then be about honey yellow. If it is too dark it will taste bitter! Pour caramel into molds so that the bottom is covered.

Fill molds with milk mixture and cover with aluminum foil.

Place molds in a wide saucepan or frying pan and fill with water so that they are about halfway in the water.

Tip: A small grid or possibly a couple of suitable pieces of wire under the molds prevent them from wobbling due to constant boiling.

Use a thermometer to monitor the water temperature. It should be around 95 degrees, but in any case always below 100 degrees! Cook for 50-60 minutes. When done, it will no longer feel runny when you touch the crème with your finger.

Remove the molds from the saucepan and refrigerate.

Using a small kitchen knife, loosen the crème from the molds all around and invert.

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