Crème caramel
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. |
Tips
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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