Vanilla-bean creme caramels

Detailed step-by-step description of how to cook the dish "Vanilla-bean creme caramels". Try it by all means

Recipe «Vanilla-bean creme caramels» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 180g caster sugar, 150ml milk, 300ml thin cream, 1 vanilla bean, split, 4 eggs .

Ingredients:

• 180g caster sugar 
• 150ml milk 
• 300ml thin cream 
• 1 vanilla bean, split 
• 4 eggs 

Instructions

1. Place 150g of the sugar and 4 tablespoons of water in a heavy-based saucepan over low heat and stir to dissolve the sugar. Once sugar has dissolved, increase heat to medium-high and cook until sugar turns golden brown. Divide between six dariole moulds. Set aside to cool completely.
2. Preheat the oven to 150°C.
3. Place milk and cream in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil. Remove from heat and set aside for 30 minutes to infuse.
4. Beat eggs lightly with remaining sugar (do not overbeat). Add to infused cream and stir to combine.
5. Strain mixture into a jug, discard the bean, then fill the moulds. Place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds. Bake for 45 minutes. (The creme caramels should feel quite firm but still have a slight wobble.) Remove from the roasting pan and set aside to cool. When cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
6. When ready to serve, loosen around edge with a knife and invert caramel onto a plate. Serve with thick cream.