CRÈME CARAMEL from GREAT FRENCH CHEF AUGUSTE ESCOFFIER -Silky, creamy and delicious

CRÈME CARAMEL AUGUSTE ESCOFFIER – Silky, Creamy and delicious 🏆Thanks to Grand French Chef Auguste Escoffier for modernising French cuisine. This dessert has been a staple on many menus since the 1930s. Today it’s still a popular classic in Paris and an international favourite. One of the famous and best desserts in the World and yet so easy to make at home. It can be kept in the fridge for a few days and it’s cheap to make and it is so delicious. I am showing you how to succeed easily. Ingredients for 6 to 8 Caramel: 5cl of water 200 g granulated sugar (caster sugar) 5 ml lemon juice Egg Custard: 6 large eggs 200 g granulated sugar (caster sugar) 1 litre of milk 1 tsp (5 ml) vanilla extract pinch salt A-Prepare the caramel. 1-In a pan add 200g of sugar and 5cl of water. Cook without touching until you obtain a golden-brown caramel colour. Use a small brush dipped in water to dissolve the sugar that may crystalize on the side your pot. 2-Caramelise the moulds. When the caramel reaches the right colour quickly pour into the bottom of the moulds. Let cool down. B-Prepare the egg custard. 1- In a bowl mix the 6 whole eggs with 200 g of the sugar with a whisk. 2- Boil your milk flavoured with vanilla. 3- When the milk boils add it slowly into the egg mixture and stir constantly. 4- Using a fine mesh strainer filter the milk mixture (Eggs shells, egg germs will be eliminated) 5- Pour the custard in the cold ramekins. 6- Remove the air bubbles with a paper towel. 7- Add baking paper into the bottom to a baking tray to stop the water jumping into the Cremes Caramel. 8- Add 1.5 liter of boiling water into baking tray. 9- Cook in the oven for 30 -35 minutes, oven at 160°C. Cover with foil or a metallic tray for the first 20 minutes. Check with a skewer or a the point of a knife if it is cooked. 10- Cool down and keep them in your fridge up to 5 days. 11-Unmould just before serving: run a sharp knife around the ramekin then upturn onto a lipped plate (to catch the caramel juice). Tap or jiggle the ramekin and it will eventually come out! You can also place the ramekins for 30 seconds in tray filled with boiling water. 12- Decorate and serve cold. Serve with financiers, tuiles biscuits and or fruits. Bon appétit Gérard 😀 👍Food lovers you may be tempted to watch my others desserts videos: 🏆Tartin tatin:    • HOW TO MAKE THE TART TATIN the French Chef...   🥇Crêpes suzette flambées :    • RECIPE OF HOW TO MAKE CREPES SUZETTE FLAMB...   🥈Soufflé Grand Marnier :    • RECIPE OF HOW TO MAKE CREPES SUZETTE FLAMB...   🥉Crêmes brûlées :    • HOW TO MAKE CRÈME BRULÉE , CREME BRULEE RE...   🏅Tarte aux pommes :    • CLASSIC FRENCH APPLE TART RECIPE  | The cl...   🏅Chocolate soufflé:    • CHOCOLATE SOUFFLE IN 10 MINUTES EASY AND D...   #caramelcustard #caramelcustardpudding #creamcaramel