Cyril Lignac Vanilla Crème Caramel Recipe

Well, we admit it, if there’s one thing we never get tired of, it’s figuring out ready-made recipes to excite our palate. Sweet, savory, a combination of the two, we’re open to anything! The goal is to have the most fun with the fewest bites. In the summer we love fresh recipes. We want what we eat to give us comfort. And for that, what could be better than dessert. Their kindness knows how to make us happy. And to enjoy a dessert that is as delicious as it is refreshing, and above all does not take long to prepare it, you can count on Cyril Lignac. Once again, a chef knows how to conquer our hearts or our stomachs. Here is a recipe Vanilla Crème Caramel and Tonka Bean by Cyril Lignac.

Why does my caramel harden?

At first everything goes well, your sugar dissolves and takes on a nice color, but gradually, its color caramel turns into a block of stone? No matter how hard you try, nothing works. for you The caramel has become hard And this is the end. You have to start over. To avoid another failure, and to make sure you make your caramel to perfection, let’s give you some valuable tips. The first tip, choose the right sugar. Forget all sweeteners that don’t contain refined sugar. For once we want it in our recipes. We take fine white powdered sugar. Once your ingredients are ready, know that caramel is a chemical reaction. To convert our sugar caramelWater should be used in very small amounts. This will cut the molecule in the sugar into two parts, resulting in the caramelization process. Finally, the last tip is a mistake we tend to make and that hurts our setup: mix. If the caramel crystallizes, it is due to the presence of impurities. Each time we mix, we risk adding more to our preparation. As a result, the caramel becomes hard and unusable. So it should be left to cook without being mixed at all.

Cyril Lignac Vanilla and Tonka Bean Crème Caramel Recipe

Preparation time: 12 minutes
Cooking time: 20 minutes

Ingredients for 4 people:

  • 200 gm full fat milk
  • 200 grams full fat
  • 120g sugar + 1 tablespoon water
  • 3 eggs
  • 70 grams of sugar
  • ½ vanilla pod
  • 1 tonka bean

utensils:

  • 1 saucepan + 1 beater + 1 board + 1 paring knife
  • 1 pot + 1 spoon
  • 1 salad bowl + 1 whisk + 1 microplane
  • 6 ramekins

Preparation :

  1. Heat the oven to 170 degrees Celsius.
  2. In a saucepan, pour 120 g of sugar and water to make caramel, pour it on the bottom of the bowls.
  3. In another saucepan, add milk and cream.
  4. Cut the vanilla in half and scrape it to recover the pulp, then add it to the pan.
  5. Grate a few tonka beans to give a light caramel flavor to the creams.
  6. Bring the mixture to a boil and then turn off the heat until it is soaked.
  7. In a salad bowl, mix eggs and 70 g of strip sugar, pour in the hot milk / cream mixture, beat and pour into ramekins.
  8. Film and bake for 20 minutes.

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