Creme Au Caramel. In a medium pot, heat milk over medium until hot, but not boiling. Leave to rest for a minute to let the foam subside.
Crème de caramel au beurre salé simple facile : découvrez les recettes ... (Rosetta Becker) Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat the milk and cream in a saucepan until almost at boiling point. Pour in the WARM vanilla milk (not hot - if hot, temper by adding a little at a time) and whisk gently just until combined.
Increase the heat under the pan and allow the syrup to bubble.
It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath.
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To make the caramel, place ⅔ cup of sugar (half the sugar) in a small saucepan and wet with the water. Pro tip - The paper hand towel will prevent the ramekins from moving around. Place on medium heat, stirring the pan occasionally.
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