FOR THE CARAMEL :
3 tbsp. caster sugar
2 tbsp. water
5 drops of lemon juice
FOR THE CREAM :
0.5 litre of milk
1 pinch of salt
4 tbsp. caster sugar
1 sachet vanilla sugar
Prepare the caramel:
Put the sugar directly into the pan and moisten with the water. Leave on a low heat until the sugar has melted. Increase the temperature without stirring or tilting the pan as soon as the sugar starts to brown, then add a few drops of lemon juice.
3. When the caramel is evenly browned, stop the cooking process, seize the mould with “mouflettes” and turn it in all directions to distribute the caramel on the walls, let it cool.
Preheat the oven to 6/7 (180/210°C).
Prepare the cream:
Boil the milk with the salt, sugar and vanilla sugar.
Whisk the eggs vigorously and gradually add the hot milk while continuing to whisk. Strain through a sieve and pour into the mould.
Put the pan in a dish that doubles as a bain-marie.
Bake in the oven for 40 minutes, making sure that the temperature of the bain-marie remains warm.
The cream is cooked when the surface is lightly browned and can be pressed with a finger.
Leave to cool slightly before placing the tin in the fridge for about 2 hours.
Turn out the cream completely cold.
If some of the caramel sticks to the bottom of the mould, add 1 to 2 spoonfuls of water, boil and pour around the unmoulded cream.