Cream Caramel

For the crème caramel, preheat the oven to 160 °C hot air and place a water bath inside. Caramelize 150 g of sugar and pour into ovenproof ramekins or plates on the bottom, keeping some for decoration.

Boil milk with vanilla pulp. Mix 150 g sugar and vanilla sugar with 6 eggs and 4 egg yolks and pour into the boiling milk, stirring vigorously.

Finally, add a dash of caramel liqueur or caramel syrup. Pour into ramekins and poach in a water bath for about 20 minutes.

Either turn out the custard or serve in the ramekins/plates. Finally, pour the remaining caramel over the top.

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