crème carêmel

Step 1/5

• 80 g sugar (for garnish)

• nonstick pan

First, the caramel sauce, start by putting the sugar on a low to medium heat and wait for the sugar to melt, avoid steering before the melting to avoid the crystallisation of the sugar.

Step 2/5

Second, after the caramel sauce has gained a runny consistency and a rich color, pour the caramel sauce into the ramekins and make sure to spread it quickly at the bottom of the ramekins and set aside.

Step 3/5

• 200 ml milk
• 1⅝ eggs
• 20 g sugar
• ⅜ tbsp vanilla extract

• bowl
• whisk
• hand mixer with beaters
• pot

For the flan, First, start by boiling the milk, in a large mixing bowl, crack four eggs, add the sugar and the vanilla. After that, mix the ingredients together until it gets light and fluffy. Then, slowly add the hot milk on to the mixture and mix simultaneously.

Step 4/5

• 5 ramekins
• nonstick pan

pour the mixture into ramekins and seal the top with saran wrap, place them in large pan with boiling water. Let it cook for 15 minutes. To check if the flan is fully done, stick a toothpick or a knife and it should come out dry.

Step 5/5

Finally, let the flan cool for about 20 minutes before placing them in the refrigerator for at least two hours to cool completely.

Enjoy your meal!