A silky baked custard of eggs, milk and vanilla, cooked in a water bath and turned out under a pool of runny caramel. Gluten-free and served chilled.
Ingredients
Instructions
- 1
Preheat the oven to 160 °C. Melt half the sugar (100 g) in a small saucepan over medium heat without stirring, swirling the pan now and then, for 6-8 minutes until deep amber.
- 2
Immediately pour the caramel into a 20-22 cm cake pan or 4-6 ramekins, tilting to coat the bottom, and let it set.
- 3
Warm the milk in another saucepan for 3-4 minutes until lukewarm; do not boil.
- 4
Whisk the eggs with the remaining sugar and the vanilla extract without making it foamy; gradually whisk in the warm milk and strain the mixture.
- 5
Pour the custard over the caramel. Set the pan in a larger baking dish and add hot water to come halfway up the sides.
- 6
Bake at 160 °C for 50-55 minutes until the center is just slightly wobbly; cool on a rack to room temperature.
- 7
Chill for at least 4 hours. Run a knife around the edge, invert onto a serving plate and slice with the caramel sauce.
Nutrition
Per serving
| Calories | 216 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 32 g |
| Fat | 7 g |
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