It is important to pour the milk mixture into the egg mixture, not the other way round. And, it is important to pour it gradually so you don’t cook the eggs. Offshore Island deliveries will take longer than two days including Channel Islands, Isle of Man, Scottish Highlands and Islands and Scilly Isles. Using a ladle divide the mixture equally between the prepared ramekins over the caramel. Place the roasting pan on a larger baking dish. The caramel– This is sugar heated until it turns golden amber. Then, poured into the bottom of the ramekins.

Pro tip– This is called baking in a water bath. The boiling water outside will create steam and bake the custard without curdling. Bake until the custard is almost set but still have a jiggle in the middle. When I say set, I mean it should not be liquid. Thankfully we can taste the genuine article in Le Roux's shops or caramélier like in Rue de Bourbon le Château or in rue Saint-Dominique near the Eiffel Tower. This is such an easy recipe. For the complete step-by-step instructions how to make it, see the video below.

Make these the day before - if you turn the caramel custard out too soon, the caramel stays in the bottom of the ramekins. But do turn them out just before serving or the caramel will lose its colour.

J'ai créé ce blog pour partager avec vous mes recettes que je crée, ainsi que celles dont je m'inspire.Recettes avec du porc classées (bacon, côtes, filet mignon, ribs, rôti, rouelle, joue, plat de côte, palette, saucisses, saucissons, farces, sauté Not only is it a handy accompaniment to many desserts, the bonus is that it keeps well. This salted caramel sauce keeps for 3 weeks or up to a month if sealed well in the refrigerator. However, if truth be told, it doesn't stay for long in our house. Je viens de découvrir votre blog et vos recettes sont toutes plus tentantes les unes que les autres, simples, savoureuses et sans chichis.
I don't sieve the custard as I don't find it necessary. If you think you may have egg shell in there, then pass it through a sieve before pouring into the ramekins;