Where I grew up, there is access to many many yogurts of all kind. Most of them come  from industrial brands and they are very creative to come up with new products, packaging fancy deserts, for a day to day consumption. I’d rather not giving up enjoying these delicious yogurts, custards or deserts every day. I haven’t started making my own yogurt yet but I started to prepare a batch of custards regularly that we can enjoy for a couple of days. I Already posted about this caramel custard recipe but I love it so very much much that it deserves a refresher. La creme caramel, c’est bon bon bon!

It’s only recently that I realized that you can keep them in the fridge for several days after they are made. If you prepare the ingredients for 4 ramequins, do it for 8, 16, no problemo! and it barely take more time anyway. My only limit here is that I only have 8 ramequins.

Recipe for 8 cremes caramel:

• 750g of whole milk
• 4 eggs + 2 yolks
• 75g of sugar
• Vanilla extract

For the caramel:

• 150g sugar
• 50g water

Bring to a boil the milk with vanilla extract. Meanwhile mix the eggs+yolks with sugar using a mixer until it is creamy. Add the two together.

To prepare the caramel, mix the sugar and water in a small pot. Bring to a boil. Do not stir. Wait until the color of caramel appears.

Personally, I like when the caramel is really brown, but you can make it lighter.

Fill the bottom of the ramequins with caramel and add the custard mix. Place the ramequins in a large pan with warm water reaching 2/3 the level of the ramequins. Bake during 40 minutes to 1h 15 minutes, at 320F, not higher to avoid ebullition.

Refrigerate for at least 6 hours. When ready to serve, with knife, go around the ramequins and flip the custard on a plate so that the caramel on the top and end up covering the entire desert. Bang bang bang voilà!

This recipe is adapted frpm the creme caramel recipe available at: http://www.franceinter.fr/emission-on-va-deguster-retour-au-lait-naturel

Pour 6 personnes
75 cl de lait entier frais, cru et BIO de préférence
4 œufs + 2 jaunes
75 g de sucre en poudre
½ gousse de vanille fendue ou 1 cuill. à café de supervanille*
Pour le caramel :
100 g de sucre
Toutefois, si on veut apprécier pleinement le parfum particulier du lait cru, caramel et vanille ne sont pas nécessaires

A faire absolument la veille.
Faire un caramel acajou et versez-le dans le fond de ramequins.
Fouettez les œufs avec les jaunes et le sucre jusqu’à obtenir un mélange bien crémeux. Réchauffez le lait avec la vanille, incorporez-le à la préparation et remplissez les ramequins déposés dans un plat à gratin. Versez de l’eau très chaude au 2/3 de la hauteur. Enfournez à 160°C pour 30 minutes (ramequins) ou jusqu’à 1h15 (moule à cake).
Laissez refroidir dans le four puis mettez au frais jusqu’au lendemain.

Pour le caramel, 100g de sucre, 33g d’eau et c’est parti.