dessert · Cooking course

Ingredients

• Milk (6% fat) — 1 L
• Egg — 8 pcs
• Sugar — 260 g (2 × 130 g)
• Vanilla — 1 pod
• Lemons — 1 pc
• Cornmeal — 50 g

Instructions

1. Pour the milk into a saucepan and put on low heat. Don’t boil — warm to 60–80 °C. Split the vanilla pod, add the seeds and pod to the pan, and cover with film.
2. In a stand mixer whip 130 g of sugar with the eggs.
3. In another pot, heat the remaining sugar with a little water until it caramelises. Don’t take it too far — it should be the colour of dulce de leche.
4. Pour the caramel into a silicone mould.
5. Squeeze a little lemon juice into the mixer.
6. Take the milk off the heat and let cool slightly.
7. Strain through a sieve and drizzle slowly into the egg mixture while the mixer runs.
8. Add cornmeal.
9. Pour the egg mixture into the mould. Cover the mould with foil.
10. Set the mould in a tray of hot water and bake at 150 °C for 1.5–2 hours.
11. Cool at least 2 hours in the fridge — overnight is better.
12. Invert onto a serving plate.