Few desserts unleash the comforting seductiveness of a flawless crème caramel quite like this recipe by Stéphanie Le Quellec, Michelin-starred chef at La Scène de Paris.
The story
Recognized at La Scène de Paris, Stéphanie Le Quellec, much like other renowned chefs, leans towards simplicity when cooking at home, for instance, in the form of a luscious crème caramel, reminiscent of grandmothers' recipes.
Previously working alongside her husband David Le Quellec, known in the team at Le Cinq in the Four Seasons Hotel George V in Paris, she served as sous-chef under Eric Briffard before taking the reins of her own restaurant in 2013. There, she earned her first Michelin star in 2014, followed by a second in 2019. In that very year, she left the restaurant to open another La Scène on Matignon Street, which promptly retained its previous accolades.
The pairing
The recipe is classic; the wine pairing by Marco Matta, sommelier at Verso in Milan, includes a Muffato from Sala Antinori, to echo the dessert's notes, or a fruity and fresh Muscat de Rivesaltes from Languedoc-Roussillon, to balance its opulence.
Stéphanie Le Quellec crème caramel recipe
Ingredients for 6-8 people
- 360 g of white sugar
- 1 liter of very fresh whole milk, preferably raw
- 6 whole eggs
- 4 egg yolks
- 1 vanilla pod
Method
Preheat the oven to 140°C (284°F).
Prepare the caramel: mix 200 g of sugar and 100 ml of water in a saucepan, cook over medium heat until you get a dark golden caramel.
Pour it into the bottom of a dish or cake pan and let it cool.
Prepare the cream: add the vanilla pod to the milk and bring to a boil, then remove from heat and let it rest for 15 minutes.
Beat the eggs and egg yolks vigorously with the remaining sugar for 5 minutes, until they turn pale.
Pour the warm milk over the mixture, mix well, and strain through a fine sieve.
Pour into an ovenproof dish or similar container, over the caramel.
Place the dish in a water bath and pour in water.
Bake for 1 hour and 10 minutes.
Cool in the refrigerator for 2-3 hours before serving.
When ready to serve, unmold onto a serving plate.
Address
La Scène
32 Av. Matignon, 75008 Paris, Francia
Tel: +33 1 42 65 05 61
