Gastronomy  THE Creme Caramel
24/02/201602:21 TV5MONDE




 
It seems like every country has its own variety of crème caramel. From South America to India and Philippines, the caramel custard has been everywhere. In Viêt Nam, the Banh caramel was brought by the French, it is so popular in Japan where it is called Purinプリン”pudding”…
 
In French, people pronounce it [kʁɛm kaʁaˈmɛl]. Try this recipe by Ricardo 
 
 
PREPARATION TIME
25 MIN
COOKING TIME
40 MIN
SERVINGS
6

 
INGREDIENTS
 
Caramel:
 
1/2 cup (125 ml) sugar
 
2 tablespoons (30 ml) water
 
Flan:
 
1/4 cup (60 ml) sugar
 
2 teaspoons (10 ml) vanilla extract
 
2 cups (500 ml) milk, hot
 
3 eggs, lightly beaten

 
 
PREPARATION
 
Preheat the oven to 180 °C (350 °F).
 
Caramel: 
In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Divide among six 125 ml (1 / 2 cup) capacity ramekins. Allow to cool.
 
Flan:
Add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
Prepare a water bath by laying a towel in the bottom of large baking dish. Place the ramekins in the dish and fill halfway up with simmering water. Bake for about 40 minutes. The water should never boil.
Remove from the oven and water. Cool. Refrigerate. Run the blade of a knife around the ramekins, invert and serve very cold.

Bon Appétit!
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