Crème caramel

Preparation

20 minutes

Resting time

4 hours

Cooking time

25 minutes

Portions

6

Combair-Steam SL from 2015

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.

Additional information

Created by

V-ZUG Ltd.

Created on

12/11/19