Crème caramel

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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.
Steaming 90°C for 25 Mins
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
Quantity Ingredient
110 g sugar
1 vanilla pod
500 ml milk
3 eggs
100 ml water

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