Issue link: https://read.uberflip.com/i/1538140
15 INGREDIENTS For the custard 500ml whole milk 3 egg 2 egg yolks 110g granulated sugar 1 vanilla bean For the caramel 105g granulated sugar 2 tablespoons water 1 teaspoon freshly squeezed lemon juice (strained) METHOD 1. Heat the milk with a split vanilla bean and let it infuse for 15 minutes. 2. Prepare the caramel by cooking sugar, water and lemon juice until it turns amber then pour it into the base of a mould or individual ramekins. 3. Lightly whisk the eggs and sugar until combined, then slowly add the strained milk while stirring. Pour the mixture into the mould through a fine sieve. 4. Bake in a water bath at 140°C (285°F) for about 1 hour and 30 minutes, ensuring the water doesn't boil. 5. Once set, cool to room temperature, then refrigerate for at least 3 hours. 6. To unmould, run a knife along the edges, flip the mould onto a plate, and gently tap until the crème caramel releases. Serve and enjoy! Crème Caramel INGREDIENTS 3 egg yolks 100g sugar 250g mascarpone cheese 200ml fresh cream 1 cup of espresso coffee (cooled) 2-3 tbsp of liqueur (Marsala or rum, optional) 200 g Ladyfingers Unsweetened cocoa powder for dusting METHOD 1. In a bowl, whisk the egg yolks with the sugar until you get a light and fluffy mixture. Add the mascarpone and gently mix until smooth. 2. In another bowl, whip the cream until soft peaks form, then gently fold it into the mascarpone mixture. 3. Brew the espresso and let it cool. If desired, add the liqueur. ASSEMBLY 1. Quickly dip the ladyfingers into the coffee, making sure not to soak them too much. Start layering the soaked ladyfingers in a dish. 2. Spread a layer of the mascarpone cream over the ladyfingers. 3. Repeat with another layer of ladyfingers and another layer of cream. 4. Cover the dish with cling film and refrigerate for at least 4 hours, preferably overnight 5. Before serving dust the top with unsweetened cocoa powder. Tiramisu