Servings: 6, Preparation time: 20 min, Cooking time: 60 min, Category: Dessert, Cuisine: French
- 0.26417gallon – 1 liter of milk
- 8.81849 ouce – 250 g of sugar
- 6 eggs
- 1 tablespoon of Rum
- 1 vanilla clove
- 0.01321 gallon – 5 cl of water
Preheat the oven to 180 ° C.
In a saucepan, pour the water and 150 g sugar. Let it boil while stirring to obtain a caramel. Pour it into individual molds.
In another saucepan, pour the milk. Cut your vanilla pod in half lengthwise and add it to the milk. Warm at very low heat. In a bowl, break up your eggs, stir in the remaining sugar. Mix. Add the milk, then the rum. Mix again.
Pour the cream obtained on the caramel. In a large oven dish, pour water and put your mold in it. Cook in a bain-marie for 1 hour. Let cool before serving caramel custard.