Caramel custard for the aftermath of baking.

Preparation stages

1. Line the base of a springform tin with liquid caramel.

2. Place the tin in the bain-marie casserole dish.

3. Beat the eggs with the vanilla sugar and stir in the milk.

4. Gently pour the mixture over the caramel without mixing the two liquids.

5. Check that the oven is at the right temperature. To do this, you can use a laser thermometer or simply pour a few drops of water onto the hearth. As the water boils at 100°C, all you have to do is watch how quickly it comes to the boil.

6. Place your two dishes, one inside the other, at the entrance to your wood-fired oven. Pour in the water for the bain-marie.

    

7. Push both dishes into the oven and close the door. Under no circumstances should the mixture boil or be moved.

The secret to a smooth custard is to cook it slowly at a low temperature for 40 minutes or more. A custard is sufficiently cooked if it shakes when the dish is moved.

💡 Thanks to their low vault and high-performance insulation, Grand-Mère wood-fired ovens retain heat for long hours, even when the flames are out. For example, if you light a fire for a gourmet day out with friends, simply leave the oven door closed overnight. The next morning, without even starting the fire again, the oven will still be hot enough to prepare slower-baking desserts such as tarts, biscuits and delicious custards.