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Le Chaudron recipe
Crème caramel (Cookéo)
Crème caramel (Cookeo)
⏱ 45 minServes 6Medium250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)whole milk
4eggs
150 g (5 oz)sugar
1 clovevanilla
50 ml (3½ tbsp)water
1 pinchsalt
- 500 ml (2 cups) whole milk
- 4 eggs
- 150 g (5 oz) sugar
- 1 clove vanilla
- 50 ml (3½ tbsp) water
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a caramel by heating 100 g (½ cup) of the sugar with the water on BROWN mode, then pour it into the ramekins right away.
- Heat the milk with the split vanilla bean, and whisk the eggs with the rest of the sugar and the pinch of salt.
- Gently whisk the hot milk into the eggs and divide among the caramel-lined ramekins.
- Set the ramekins on the steamer basket over a large glass of water, close the lid and run PRESSURE COOK mode for 8 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Let cool, then chill several hours before gently turning out onto plates.
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