Crème Caramel

Method

1. Prepare the caramel: place 8 tablespoons of sugar and 80 g of water in a saucepan. Heat over high heat without stirring until caramel color.
2. Pour the caramel into the molds and let cool.
3. In a bowl, mix 4 whole eggs, 1 yolk and 120 g of sugar.
4. In a saucepan, heat 450 g of whole milk, 150 g of cream and a piece of vanilla until almost boiling.
5. Pour the hot milk into the egg mixture while stirring.
6. Strain the mixture through a sieve to remove the vanilla.
7. Pour the mixture into the molds over the cooled caramel.
8. Cook in a steam oven at 90°C for 30 minutes (or in an oven at 140°C for 45 minutes in a water bath).
9. Let cool, loosen the edges with a knife and unmold. Serve with whipped cream.