Crème caramel (kʁɛm kaʀa'mɛl), caramel flan (flɑ kaʀa'mɛl o) or cream caramel dessert is a cream dessert topped with a layer of caramel, as opposed to crème brûlée, a dessert cream where caramelization is only on the top. The dish is eaten all over the world
Ingrédients
caramel
125 ml (1/2 cup) sugar
30 ml (2 tbsp.) Of water flan
60 ml (1/4 cup) sugar
10 ml (2 tsp.) Vanilla extract
500 ml (2 cups) milk, hot
3 eggs, lightly beaten
PREPARATION
Preheat oven to 180 ° C (350 ° F).caramel
In a saucepan, heat the sugar and water until an amber caramel. Pour into six ramekins 125 ml (1/2 cup). Let cool.flan
Add sugar and vanilla warm milk. Stir until the sugar dissolves. In a bowl, whisk the eggs. Stir hot liquid still beating. Pour into the ramekins.Prepare a water bath, that is to say a drop cloth on the bottom of a large baking dish. Put in the ramekins and fill halfway with water steaming. Bake for about 40 minutes. Water must never boil.Remove from oven and water. Let cool. Refrigerate. Place the blade of a knife around the ramekins, invert and serve very cold.
Preheat oven to 180 ° C (350 ° F).caramel
In a saucepan, heat the sugar and water until an amber caramel. Pour into six ramekins 125 ml (1/2 cup). Let cool.flan
Add sugar and vanilla warm milk. Stir until the sugar dissolves. In a bowl, whisk the eggs. Stir hot liquid still beating. Pour into the ramekins.Prepare a water bath, that is to say a drop cloth on the bottom of a large baking dish. Put in the ramekins and fill halfway with water steaming. Bake for about 40 minutes. Water must never boil.Remove from oven and water. Let cool. Refrigerate. Place the blade of a knife around the ramekins, invert and serve very cold.
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