
Faire bouillir le litre de lait avec un bâton de vanille
Mettre 100 grammes sucre et blanchir le tout au fouet électrique ou à main
Préparez votre caramel, avec 120 grammes de sucre et 2 cuillères à soupe d’eau, jetez un œil sur le lait entre temps
Faire un caramel roux pas trop amer
Retirez le bâton de vanille et versez lentement le lait chaud sur les œufs battus tout en remuant avec le fouet
Préparez vos ramequins ou un grand plat au four et déposez un peu de caramel dans chacun, Options : dans les deux petits j’ai mis des morceaux de biscottes et une cuillère de confiture d’abricot comme le faisait ma maman, miam, essayez c’est bien bon, ensuite disposez les dans un plat rempli d’eau pour faire un bain marie
Versez la préparation dans chacun des récipients, et enfournez à mi-hauteur, Th 200° pour 40 minutes.
Ensuite laissez refroidir sur le bord de la fenêtre en faisant attention aux pies voleuses, ou plus sérieusement dans le réfrigérateur.
Démoulez le lendemain.
Bon appétit de
Ingrédients
Instructions
Faire bouillir le litre de lait avec un bâton de vanille
Mettre 100 grammes sucre et blanchir le tout au fouet électrique ou à main
Préparez votre caramel, avec 120 grammes de sucre et 2 cuillères à soupe d’eau, jetez un œil sur le lait entre temps
Faire un caramel roux pas trop amer
Retirez le bâton de vanille et versez lentement le lait chaud sur les œufs battus tout en remuant avec le fouet
Préparez vos ramequins ou un grand plat au four et déposez un peu de caramel dans chacun, Options : dans les deux petits j’ai mis des morceaux de biscottes et une cuillère de confiture d’abricot comme le faisait ma maman, miam, essayez c’est bien bon, ensuite disposez les dans un plat rempli d’eau pour faire un bain marie
Versez la préparation dans chacun des récipients, et enfournez à mi-hauteur, Th 200° pour 40 minutes.
Ensuite laissez refroidir sur le bord de la fenêtre en faisant attention aux pies voleuses, ou plus sérieusement dans le réfrigérateur.
Démoulez le lendemain.
Bon appétit de
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