Nailed it!

I know this blog is supposed to be about life (yours) and style but let's face it, we spend a lot of our life eating or more precisely, cooking, thinking about what to make for dinner and so on. Therefore it's not surprising that recipes, tips and tricks are useful.
Everyone loves a little pot de crème or creme caramel dessert. I tweaked all the recipes I have found along the years and came up with my own very successful recipe. Silky, delicious and indulgent, this is an easy recipe to get perfect creme caramel every time.
It serves 6 in little ramekins or 4 in medium sized ones.
You will need 3 large eggs, 200ml whole milk, 100ml whipping cream, 3 heaped Tbsp granulated sugar, 1 tsp vanilla extract. Beat everything together with an electric whisk. You will also need 1/3 of a cup of granulated sugar to caramelise for the bottom of the ramekins. If caramelising sugar on the hob is not your strong point, do it in the microwave in a heatproof jug; use a small jug to make pouring easy. Add 1 and a half Tbsp water to the sugar and place it in the microwave on medium high and set to 2 and a half minutes. Then you have to do it by eye (and nose;)) until you get a nice brown colour and that unmistakable caramel smell. Increase the time by increments of 10 seconds. Stop the sugar cooking by placing the jug quickly in a bowl of cold water. Get your kettle ready with boiling water for the water bath. Pour the caramel quickly in the ramekins while still liquid. Then place the ramekins in a baking dish or deep tray and pour boiling water in the tray to about halfway up the ramekins. Pour the milk and egg mixture in the ramekins and bake in a preheated oven at 180 degrees Celsius for 35 minutes. Your pots are ready! If you like nutmeg, grate a little bit finely on the surface of the creme caramel. Chill your little pots for an even better experience.