½ cup/ 100gmaple syrup, (can be substituted by honey or sugar)
3 cups/ 600mlwhole milk
1-2teabags, by choice
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Place the sugar in a small saucepan over medium heat. Stir continuously until caramelised. Be careful not to burn the caramel: its colour should not become too dark.
Spoon the caramel evenly into small ramekins.
In a small saucepan over medium heat combine milk and maple syrup. Stir occasionally until the milk reaches the point of boiling. Remove the pan from the heat and add the teabags inside. Let them stay in the milk between 3 and 10 minutes, depending how strong you prefer the infusion to become.
In a large bowl gently beat the eggs with a fork. Gradually add the milk mixture to the eggs: just one spoon at a time. When all the milk is added to the eggs and the mixture is homogeneous, pour the creme into the ramekins with caramel on the bottom.
Place the filled ramekins in a large baking pan and fill the pan with cold water. The water should cover the ramekins halfway. Place the pan in the oven.
Bake the Creme Caramel about 1 hour at a low temperature: 130°- 140° C/ 260° - 280° F and another half hour at 160° C/ 320° F. From time to time add cold water to the pan to prevent boiling.
When the Creme Caramel starts browning on top, remove the ramekins from the oven. Let them cool until room temperature and then transfer them to the fridge. Serve the Creme Caramel cold, inverted on a small plate.
Tips for a perfect Creme Caramel:
Always bake it in a pan full of water. Don’t allow the water to boil! In order to avoid boiling, occasionally add a bit of cold water to the pan. In case the water starts boiling at some point, this won’t have an effect on the taste of the dessert but will make its consistency bubbly and uneven.
Bake the Creme Caramel at a low temperature to make it thicken gradually and without forming bubbles inside.
Don’t beat the eggs with a mixer. Mix them gently with a fork, just to combine the egg and yolk together.
The Creme Caramel on the pictures was made with 1 bag of tea. If you use two bags, it will have a more intensive brown colour.