Crème caramel

  •  下载PDF

Caramel sauce

60 g sugar
100 ml water
For the caramel sauce, caramelize the sugar in a pan until light golden brown, deglaze with water and reduce by half.
Cover the bottom of the dishes with the caramel sauce.

Crème caramel

500 ml milk
50 g sugar
1 vanilla pod, split and scraped
3 eggs
Heat the milk, sugar, scraped vanilla seeds and vanilla pod in a pan to approx. 40 °C. Remove the vanilla pod. Slowly stir the milk into the eggs. Pour into the dishes.
Place the dishes on the perforated cooking tray, then put the tray into the cold cooking space. Steam.
在 蒸汽 期间为 90 25 分钟°C
Leave to cool. Run a knife carefully around the edge of each dish and turn the flans out on to a plate, then pour over the caramel sauce.


Orange juice or any other fruit juice can be used instead of water for the sauce.

  • 6 flan dishes, ø7 cm
  • Perforated cooking tray
数量 食材
500 ml milk
100 ml water
1 vanilla pod
110 g sugar
3 eggs