½ l full fat milk
300 g sugar
4 egg yolk
1 whole egg
Nutmeg 5 cl Rum (optional, to taste)
Put 200 g sugar into a saucepan and add 3cl (2 table spoons) of water.
Heat until the sugar is melted and turning golden brown.
Pour 2 tablespoons of caramel in each of 4 small ramekins or soufflé dishes.
Allow to harden inside the ramekins.
Mix the 4 egg yolk and the whole egg with the milk, add 100 g of the sugar and whip until the sugar is fully dissolved in the mix. Pour the mix on top of the hardened caramel inside the ramekins.
Pre-heat the oven at 120 degrees Celsius. The ramekins have to stand in water on a hors d’oeuvre dish (or a deep baking tray); the water should cover the lower half of the ramekins.
Bake on the lower shelf of the oven for 30 minutes.
Remove and place in the refrigerator for 2 hours.
To serve, pass a knife around the inner edges of the ramekins and turn upside down, placing both crème and sauce on dessert plates.
Enjoy Your Home Made Dessert!
- Chef Victor
7 Ganges Street