Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Crème caramel
Eggs, milk, cream, sugar, and really good vanilla: It can be that simple—and insanely delicious.
For the caramel
| Ingredients | ||
|---|---|---|
| 150 | g | Sugar |
| 3 | tablespoon(s) | Water |
For the cream
| Ingredients | ||
|---|---|---|
| 1 | Vanilla pod | |
| 500 | ml | Milk |
| 100 | ml | Cream |
| 3 | Eggs | |
| 3 | Egg yolk | |
| 100 | g | Sugar |
| 1 | pinch | Salt |
- Melt sugar with water to a deep golden hue, then divide among 6 ramekins—swirl to coat the base. Let cool.
- Split the vanilla pod lengthwise and scrape out the pulp. Heat milk, cream, the pulp, and pod to a boil. Take the pot off the stove and let it sit for 10 minutes.
- Whisk eggs, yolks, sugar, and salt (no foam). Fish out the pod, then trickle warm milk into eggs, stirring nonstop. Strain the mixture through a sieve into ramekins.
- Set ramekins in a ovenproof dish, fill halfway with hot water. Bake at 150°C in a preheated oven, 35–40 minutes—the centers should jiggle lightly.
- Cool, then chill 4 hours minimum. Turn out by running a knife around edges, quick-dip in hot water, and flip onto plates.
