It’s your turn to cook!

This is an awesome dessert that is easy to make and is sure to make your guests fall in love with you!

Caramel:
1 cup sugar
Water (enough to soak the sugar)

Cook in a pot at high heat for 5-10 minutes. Once the mix is darkening, pour in a large oven-safe bowl and spread around the bottom about an inch up the rim until it hardens.

Crème Caramel Mixture:
11 eggs (6 whole eggs, 5 egg tolks)
1 litre of milk
¾ cups sugar
1 teaspoon of vanilla extract.

Preheat oven to 350.
In a large bowl, mix the 6 whole eggs,5 yolks and sugar with a whisk until it lightens in color. In a pot, warm the milk with the vanilla until hot and take off the stove. Gradually incorporate the milk with the eggs as to not create lumps in the mixture. This process is called “tempering”. Once all the milk is mixed with the eggs, pour in the bowl that has the caramel in the bottom and put in the oven in a “bain marie” for an hour.
Cool and store in fridge for at least 3 to 4 hours (overnight is preferable).
Flip over in a serving plate and serve.

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