Recipe Caramel creams in small jars of under-lives

1. Prepare the cream. Whisk the 120 g of sugar with the egg yolks in a bowl. In a saucepan, heat the milk with the vanilla sugar.

2. Pour the milk over the egg yolks while whisking, until everything is homogeneous. Let stand for 10 min.

3. Meanwhile, prepare the caramel. In a thick bottom saucepan, pour the 150 g of sugar and water. Heat over low heat until the sugar melts and the caramel takes; The color will gradually become brown. Stop cooking and stir without discontinuous with the wooden spoon.

1. Pour the caramel into small screw jars or clips. Let the caramel harden 5 min. Then pour the cream over it. Close the pots and place them in a vacuum bag. Remove the air with the vacuum machine by pressing "manual suction" (liquid food), then "welding".

4. In the oven, place a fairly large gratin dish, filled with water, with the cooking probe in the water, set to 80 ° C. Heat the oven to 200 ° C until the water in the bain-marie reaches 80 ° C.

5. When the water reaches 80 ° C, place the pots in their sachet in the double boiler. Lower the oven temperature at 150 ° C and cook the creams for 30 min.

6. At the end of cooking, take the pots out of the double boiler and let them cool at room temperature. When they are completely cooled, store them one night in the refrigerator.

Trick : Do not hesitate to provide more small pots in the same double boiler to cook the desserts of the week at once!