Crème caramel

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4-year-old and 6-year-old are talking to each other in French:

4-year-old: How do you say “China” in French”? (Comment on dit en Français “China”?)
6-year-old: Chine.
4-year-old: United States?
6-year-old: États Unis.
4-year-old: Turkey?
6-year-old:… dinde!

Classic crème caramel

(Adapted from 1080 Recipes)

For 6 ramekins

100 g sugar
40 ml water
A few drops of lemon juice
500 ml whole milk (or  400 ml skim milk + 100 ml heavy cream)
1 tsp vanilla extract
2 eggs
4 yolks
60 g sugar

  1. To make the caramel: in a sauce pan, combine sugar and water.
  2. Cook over low heat until golden.
  3. Add a few drops of lemon juice.
  4. Immediately pour caramel into ramekins.
  5. Let cool.
  6. Preheat oven to 300F.
  7. In a sauce pan, boil milk and vanilla extract.
  8. Beat eggs, egg yolks, and sugar until light.
  9. Gradually stir in hot milk, and whisk constantly.
  10. Strain to each ramekin.
  11. Put ramekins in a roasting pan with hot water cover about halfway up the sides.
  12. Bake for 30 minutes.
  13. Chill in the refrigerator for at least 2 hours.
  14. Turn out onto a shallow dish and serve.