- 1 tbsp sugar per cup, for the caramel
- 7-8 eggs, not less
- 1 1/2 cup sugar
- 1 l milk, pasteurized
- 2 tsp vanilla sugar (or vanilla extract)
- 1/4 tsp cinnamon
Crème Caramel, a family recipe.
- Beat the eggs, not less than 7-8 of them, with the sugar in a large bowl with a mixer, until they are foaming.
- Pour in the cooled milk, previously pasteurized if using natural milk, the vanilla sugar and a pinch of cinnamon and beat again with the mixer until smooth.
- Take small aluminum or steel cups that you will use as flan molds. Put 1 tbsp of sugar at the bottom of each cup and heat the cups quickly and carefully on the stovetop or in the oven, until the sugar melts into a brown caramel.
- Then pour into each cup some egg mixture to fill it up, over the caramel .
- Place together all the metal cups, or flan molds, in a deep baking dish. Add some water into the baking dish so to soak the cups all the way to 1 finger from the tops. This water bath, or bain-marie, is what will serve to cook your cremes in the oven.
- Heat the oven at low heat at about 150°C (300°F). Place the baking dish with the bain-marie around the cups in the oven and bake for about 2 hours. The water shouldn’t be boiling too strongly, as it will create bubbles in your cremes.
- After about 2 hours, the tops of the flan cups should be golden brown. Remove the baking dish from the oven and immediately take out the metal cups from the water of the bain-marie. Let them cool aside or in the fridge before serving.
Serve crème caramel cold, by removing it from the metal flan mold and serving it turned over with the caramel sauce on top in a plate, which the French call crème caramel renversée.