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Export 5 ingredients for grocery delivery
Step 1
Heat 2/3 cup of sugar with 2 1/2 tablespoons of water. Cook over medium heat until it begins to turn golden. Pour it into a round 8-inch mold.
Step 2
For the cream filling: Heat the milk, cream, and the vanilla bean pod opened lengthwise until everything almost comes to a boil. Combine the eggs and egg yolk with the rest of the sugar. Strain the milk and cream directly over the eggs; combine the mixture and strain again; pour it into the mold, on top of the caramel. Cook the crème caramel in a bain-marie at 285°F for about 1 hour. Remove it from the oven and let cool completely; heat the mold a bit in hot water, then turn it over onto a dish.
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