Ingredients:
200 g sugar
500 ml of cream 33%
4 egg yolks
2 tbsp. water
Preparation:
In a small saucepan, mix together the sugar and water. Heat over a medium heat, without stirring, until the sugar dissolves and turns into a golden caramel.
Remove from the heat and carefully pour in 100ml of cream, stirring constantly (be careful, the caramel will splash a lot).
In a separate bowl, whisk the egg yolks.
Bring the remaining cream to the boil and thinly stream it into the yolks, stirring constantly.
Return the mixture to the heat and cook over a medium heat, stirring, until the cream thickens.
Pour in the caramel mixture and stir until smooth.
Pour the cream into the cremains and chill in the fridge for at least 4 hours.