“ Crème brûlée is a famous French dessert all over the world, but crème caramel is, in my opinion, a cut above. I associate it with my dear grandmother, Séraphine, who prepared it every Sunday. I follow his recipe, which I have made and redone until I have mastered all the pitfalls and have perfected myself. Now I know I can make a caramel cream worthy of my grandmother. And so do you now. ” explains Mimi Thorisson.
1. Prepare a fluted brioche mold 20 cm in diameter.
2. Prepare the caramel . In a medium saucepan, heat the sugar over medium heat, stirring constantly. When it is completely melted, boil it until it takes on a uniform amber shade. Immediately remove it from the heat and pour it gently into the mold. Rotate the mold in a circular motion so that the caramel completely covers the bottom. When the caramel is cold, butter the sides of the mold (this will make it easier to unmold later).
3. Preheat the oven to 150 ° C (th. 5). Bring water to a boil.
4. Prepare the cream . In a large saucepan, combine the cream , milk , vanilla bean and seeds , lemon zest and salt , then heat over medium heat, but do not let it boil.
5. In a large bowl, whisk the eggs and sugar to obtain a pale and supple preparation. When the milk is hot, remove the vanilla bean and add it to the egg mixture, whisking the preparation which you then pour gently into the mold.
6. Place the mold in a baking dish. Pour the boiling water into the dish: it should reach halfway up the mold. Bake and cook for about 50 minutes so that the cream is set in the center. Remove from the double boiler and let cool completely. Refrigerate for at least 1 hour.
7. To serve, gently peel off the edges of the cream with a butter knife. Place a serving dish upside down (deep enough to hold the caramel sauce) and turn everything over. Remove the mold. Serve with a few spoonfuls of caramel sauce .
“Extract from the book New recipes from Mimi's table by Mimi Thorisson, published by Hachette Cuisine. Photographs: Oddur Thorisson. "