Crème caramel is quite similar to vanilla egg custard flan. It is also a great example of delicious home-cooking which is really easy to make. It’s a great French classic and you can be sure that it will be a great success every time you make it.
Recipe for 6 people
1 vanilla pod
75 cl-1.5 pints milk
120g-4.2 oz sugar
1 bag Alsa vanilla-sugar
1 flan tin
Pre-heat the oven to 180°C.
Heat up the milk in a saucepan. Split the vanilla pod down the middle, scrape off the seeds with a sharp knife. Put the seeds and the pods into the milk. When the milk is hot, take it off the heat and leave it to cool to obtain maximum vanilla flavour. Remove the vanilla pods.
Beat the eggs and sugar in a mixing bowl. Slowly add the milk and stir to obtain a smooth mixture.
Pour the caramel sauce into the tin.
Pour over the mixture.
Cook bain-marie style in the oven for about 40 minutes.
To check if it is ready stick a clean knife into the middle, if the blade does not come out clean, cook for a few more minutes.
Chill in the fridge.
To turn out your crème caramel successfully,; plunge the tins into hot water, for 3-4mn, then turn them straight out onto a serving plate.
Bon appétit !