Preparation : 20 minutes + cooking 15 minutes
Serves : 8
- 1 liter milk
- 3 big eggs (or 4 small)
- 150 gr (5,3 oz) (2/3 cup) granulated sugar
- 80 gr (2.80 oz) (1/2 cup + 3 tablespoons) flour
- 6 Tablespoons granulated sugar for the caramel
- 100 ml water for the caramel
- In a large bowl whisk together flour and sugar. Add egg yolks, one at a time, mixing well after each addition. Dilute the dough with some milk.
- Bring the remaining milk to a boil in a big saucepan over medium heat.
- As soon as the milk is boiling, pour it immediately in the bowl and mix well.
- Pour the mixture in the pan, and bring to a boil, stirring constantly. As soon as it boils, remove from heat. Cooling the custard and mix from time to time to avoid that forms a crust.
- Meanwhile heat the granulated sugar (6 Tablespoons) and water (100 ml) in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing. Do this two times. Cook the mixture over high heat, without stirring, until it turns amber colored, about 6 minutes.
- Fold the caramel into the cream gently, until evenly combined.
- Beat the egg whites until stiff. Blend the eggs into the mixture with a wooden spoon.