the original French recipe” is a guide to making a classic French dessert. Crème Caramel, also known as flan, is characterized by its smooth, creamy texture and sweet caramel layer.
INGREDIENTS
120 g sugar
1 tbsp lemon juice
1 egg (size M)
2 egg yolks
150 g whipping cream
125 ml milk
Fat for the molds
INSTRUCTIONS
Grease four ovenproof ramekins (approx. 150 ml each) well. Melt 80g sugar in a pan over low to medium heat. When the caramel is golden brown, pour in 1 tablespoon of hot water and 1 tablespoon of lemon juice. Cook while stirring until the caramel has dissolved. Pour immediately into the prepared molds so that the bottom is well covered. Let cool down.
Mix egg, egg yolk, cream, milk and 4 tablespoons sugar. Place the ramekins in a shallow baking dish and place the baking dish on an oven rack. Pour the egg cream evenly into the molds.
Pour in enough hot water so that the molds are about 2/3 submerged in water. Let it set in the preheated oven (electric stove: 175 °C/fan oven: 150 °C) for about 50 minutes. Let the crème caramel cool down first, then cover and chill for at least 2 hours.
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