Inspired by Le Routiers: Les meilleures recettes (Tana) by Isabel Lepage I made many tweaks to the original recipe, including making my own caramel, rather than using store-bought caramel. An issue that vexes people is getting all the caramel that's stuck to the pan out, after they've released the custard. One strategy is after you unmold the caramel, put the empty mold back in a hot water bath and let it stand to soften the caramel, then scrape out what you can. For further instructions and details on making caramel, check out my post, How to Make the Perfect Caramel. Vanilla happens to be quite expensive at the moment, so if you don't have beans, you can use extract. I do like seeing the little seeds of vanilla in the creme caramel, but extract will provide a similar flavor.
Category: not set
Cuisine: not set
1 cup (200g) sugar
1/4 cup (60ml) water
a few drops lemon juice
8 large eggs (at room temperature)
2/3 cup (130g) sugar
3 1/4 cups (800ml) whole milk
1 teaspoon vanilla extract)
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