Caramel Custard – Crème caramel

For the custard: 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… Continue reading Caramel Custard – Crème caramel


This traditional choux is found mos often on French wedding cakes, they are delicious. Puffs, stuffed with cream and covered with a crystallized caramel. Every bite is a three momenta experience of crunchiness, creamy savory and tastiness. Don’t forget to add some good quality brown rum to the cream.