Strawberry crème renversée in small pots

Ingredients

5 servings

• strawberries
• 3 eggs
• 50 cl of milk
• 80 g of sugar (+ 15 cubes)

Steps

1. 1

   Preparation: I ask an adult to preheat the oven to 180°C (gas mark 4/350°F).

2. 2

   I grease the ramekins.

3. 3

   I wash and cut the strawberries into small pieces.

4. 4

   With the help of an adult, I make caramel with the sugar cubes (stirring regularly) until a golden syrup is obtained, then distribute it into the ramekins.

5. 5

   I beat the eggs in a mixing bowl and heat the milk and sugar.

6. 6

   I pour over the eggs while stirring (so that the eggs do not cook).

7. 7

   Add the strawberries and pour the mixture over the caramel.

8. 8

   Ask an adult to put them in the oven in a bain-marie for about 40 minutes and leave to cool for 1 hour in the refrigerator.

9. 9

   I unmold the creams onto plates and serve chilled.