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{{#seo:
|title=Crème caramel, Sweet recipe
|titlemode=replace
|keywords=#vanilla #cramecaramel #egg #caramel #roasting #boiling #eggyolks #miseenplace #vanillaextract #simmer #bake
|hashtagrev=032020
|description=Creme caramel, the classic sweet recipe
}}
Crème [[Caramel|caramel]], the classic sweet recipe.
{{recipesummary
|TotalCalories = 771
|PortionCalories = 128
|DatePublished=17th January 2013
|Author=Chef
|ImageComment = Crème caramel, topped with caramel
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 30 minutes
|PrepTime = 10 minutes
|CookTime = 20 minutes
|Image = [[Image:Caramel flan.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''I found this a bit of a fiddle''

4/5

But worth the effort int he long run.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

{{RecipeIngredients
| 500 ml (18 fl oz) [[Milk|milk]]
| 1 [[Vanilla|vanilla]] pod, split top to bottom ''or'' 1 teaspoon pure [[Vanilla extract|vanilla extract]]
| 2 free range [[Eggs|eggs]]
| 3 free range [[Egg|egg]] [[Yolks|yolks]]
| 150 g (5 oz) [[Caster sugar|caster sugar]]

}}

===[[Mise en place]]===
* Preheat the oven to 180° C (350° F - Gas 4)

===Method===

{{RecipeMethod
| Add the [[Milk|milk]] to a pan, add the [[Vanilla|vanilla]] pod (or essence) and bring up to a slow [[Simmer|simmer]].
| remove from the heat and leave to infuse for 20 minutes - no need to wait if using [[Vanilla|vanilla]] essence.
| Remove the [[Vanilla|vanilla]] pod.
| In a bowl, beat the [[Egg|egg]]s and [[Egg yolks|egg yolks]] with 120 g (4 oz) of the [[Sugar|sugar]] until fluffy.
| Gradually stir in the [[Vanilla|vanilla]] [[Milk|milk]].
| Using a fine sieve, strain the liquid into a jug (to make pouring easier).
| In a non-stick pan, add 1 tablespoon water and the remaining sugar and heat until caramelised.
| Remove from the heat and pour into individual moulds, rotating the moulds so the sides are also covered.
| Pour the [[Custard|custard]] into the moulds and place in a deep [[Roasting|roasting]] tin and add [[Boiling|boiling]] water to the tin so it half covers the moulds.
| [[Bake]] for 20 minutes, leave to cool and then turn out the moulds.
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Sweets and desserts]]
[[Category:Boiled or simmered]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/vanilla|#vanilla]] [[Special:Search/cramecaramel|#cramecaramel]] [[Special:Search/egg|#egg]] [[Special:Search/caramel|#caramel]] [[Special:Search/roasting|#roasting]] [[Special:Search/boiling|#boiling]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/vanillaextract|#vanillaextract]] [[Special:Search/simmer|#simmer]] [[Special:Search/bake|#bake]]
</code>

Crème caramel - Revision history

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