Salted butter crème caramel
We suggest you this dessert recipe: crème caramel with salted butter. This dessert will make you melt!
1. Preheat oven to th. 5-150°C. Butter 6 ramekins. Split the vanilla pod in half, scrape the seeds and put it in a saucepan with the milk. Bring to a simmer, then cover and leave to infuse off the heat.
2. In a small saucepan, cook 50 g sugar with 2 tablespoons of water until a golden caramel. Remove from the flame, add 3 tablespoons of water and salted butter stirring with a wooden spoon. Set aside.
3. Beat the egg and the egg yolks with the remaining sugar until the mixture becomes pale. Remove the vanilla pod and pour the caramel into the milk, heat and pour the beaten eggs, stirring vigorously.
4. Divide the mixutre into the ramekins and bake for 30 minutes in a double boiler. Let cool and place the crème caramel for 2 hours in the refrigerator.
5. Just before serving, top each crème caramel with 1 teaspoon of dulce de leche.
Photo credit: Sucré Salé
