Ingredients: (24 cm)
- 5 Tablespoons sugar for caramelizing the Savarin
- 10 Eggs
- 10 Tablespoons sugar
- 1 Teaspoon vanilla extract
- 1 Liter milk
Preparation:
Cover the bottom of the Savarin with sugar and heat over medium heat until a clear caramel is achieved. Remove from heat and let cool (we can speed up the process by placing the Savarin on a cloth moistened with cold water). In a bowl, mix the eggs with the sugar and vanilla extract. Add the milk. Pour the mixture into the caramelized Savarin. Place the Savarin in the preheated casserole for 5 minutes over high heat. Cover and cook over medium heat until just before boiling (between 20 and 25 minutes). Turn off the heat and let stand in the covered casserole for 5 minutes. Unmold once cold.