To avoid sinking into the gloom of confinement and to keep your spirits up, chef Jean-François Piège revealed on his Instagram account his foolproof and star-studded crème caramel recipe. To make this little marvel, you'll only need a few ingredients and minutes of preparation. So, let's get cooking!
Ingredients:
For the salted butter caramel:
150 g powdered sugar
8 cl water
6 cl liquid cream
45 g unsalted butter
3 g fleur de sel
For the crème brûlée:
75 cl semi-skimmed milk
25 cl liquid cream
160 g powdered sugar
2 vanilla pods
20 cl egg yolks
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The recipe:
Put the sugar in a saucepan with 5 cl of water and let it cook until it becomes caramel.
In another saucepan, boil the heavy cream with 3 cl of water and gradually incorporate the caramel mixture.
Finish with the butter and sea salt.
Pour the caramel into the bottom of the ramekins and refrigerate.
Heat half of the milk and cream with the sugar and the split and scraped vanilla pods over low heat.
Pour the warm mixture over the remaining ingredients.
Let it rest in the refrigerator for 1 hour, then pour the mixture over the caramel sauce in the ramekins.
Preheat the oven to 90°C and then bake the ramekins for 2 hours and 30 minutes.
Place in the refrigerator to cool and enjoy!
