- 1 liter milk
- 6 eggs
- 1 big cup + 6 spoons of sugar
- 4 small bags of vanilla sugar (4 x 7-9g)
One 2 liter pot that fits inside a bigger pot with water, that in turn fits into the oven … or some other way to do bain-marie.
If the milk is raw then boil it and let it cool down.
Put the cup of sugar in the 2 liter pot with a spoon of water. Put the pot on a hotplate and stir continuously until the sugar caramelizes and gets a gold-brown color (but not darker as it might give a bitter taste to the cream). After the sugar is caramelized take the pot of the hotplate and tilt it so that the fluid sugar covers all the sides of the pot. Take care not to get burned. Leave the caramelized sugar cool down and get solid again, and don’t get scared by the cracking noise.
Separately mix the eggs whole with the 6 spoons of sugar and the vanilla sugar, then add the boiled and cooled down milk (it is important that the milk is no longer hot!). When the sugar dissolved pour this liquid over the cooled-down caramelized sugar in the 2 liter pot. Put the 2 liter pot inside the bigger one with water, and both of them in the oven for 1h:15min – 1h:30min at 200C (392F). The cream is done when it’s not too wobbly and it detaches from the sides of the pot. Take it out of the oven and let it cool down, then (if you are very brave) turn it upside down on a big plate/bowl.