Preparation for the crème caramel without cream

• Split the vanilla bean and scrape out the seeds.
  
  In a small saucepan warm the milk—not bringing it to a high temperature—with half of the sugar, the vanilla seeds and the pod; heat it over low heat, slowly, then turn it off and let it infuse. High temperatures accentuate the eggy smell, so it’s important that the milk does not come to a vigorous boil.
  
  Meanwhile, in a bowl gently beat the eggs with the other half of the sugar, but do so delicately without whipping them and incorporating too much air.

• Strain the milk to remove the vanilla pod and seeds and pour it slowly, in a thin stream, into the beaten eggs, mixing well. If any foam forms, strain again to obtain a smooth dessert without air bubbles.

• Now prepare the caramel: in a small saucepan put the sugar and the water and let it dissolve slowly, WITHOUT stirring, otherwise it will become grainy.
  
  When it starts to liquefy, add the lemon juice and stir with a wooden spoon, leaving it on the heat until it reaches a nice amber color.

• At this point pour a few tablespoons of caramel into the bottom of the ramekins; you can use silicone or aluminum ones, or if you prefer a single mold, and fill with the milk mixture.
  
  Place the ramekins in a roasting pan, add hot water so it comes halfway up the sides of the ramekins and put them in the oven.

  

• Bake in a water bath in a preheated convection oven at 302°F for about 60–70 minutes, until the crème caramel has set.
  
  Turn off the oven and let the ramekins cool, then refrigerate them to finish setting for at least 4 hours before unmolding.
  
  Unmold and invert the crème caramel onto individual plates, pour more caramel over them and serve, optionally accompanied by fruit and fresh mint leaves.

• For other spoon desserts recipes click here!

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