- Recipe: Classical
- Difficulty: Medium
- Recipients: 2 cups of ceramics with a diameter of 11 cm and a height of 5 cm (Metro)
- Tips for the success of this recipe – use ramekins – small forms of ceramics special for suflee (the cream is much faster and cools quickly ) – bake to low heat – do not let the bain marie water boil … otherwise the cream will be spoiled
- 500 ml full-fat milk
- 6 eggs
- 100 gr white sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- Preheat oven to 300 degrees F (150 degrees C).
- Beat eggs in a mixing bowl until thick and creamy.
- Add white sugar and vanilla extract and beat until sugar melts
- Add rum extract and milk and beat 2 more minutes (low speed)
- Pour the cream into ramekins
- The cream-filled ramekins needs to be placed in a tray that needs to be filled with water (bain marie). The water in the tray does not have to boil because the cream will be spoiled … if you see boiling starts, the tray must be removed and the water replaced. Do this every time you need it.
- Leave it in the oven for about 40 minutes until the cream is ready (note: if your dishes are small, like my own, the cream is done quickly. If you make the cream in a large bowl or if you increase the proportion of the ingredients it takes 1 or even 1 half an hour in the oven)
- When the cream is done add a little sugar on top
- If you have the grill in the oven, turn it on and leave the sugar for 5 minutes to roast. If you do not have grill, sugar will be browned anyway but not so pronounced
- Remove it from the oven and let it cool
- When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.