Creme caramel or flan with gelatin
Crème caramel or flan has its origin in Portugal, Spain and France. Due to the vast exploration and colonization trips this dessert is also enjoyed today in many countries: Japan, Vietnam,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wilfriedscooking.com.
Cooking tools:
- Double boiler
- Ramekin
- Fine-mesh sieve
- Saucepan
- Stove
- Kitchen towel
- Chef's knife
- Mixing bowl
- Whisk
- Microwave
- Instant-read thermometer
- Measuring cup
- Measuring spoon
- Plate
- Plastic wrap
- Toothpick
- Refrigerator
- Oven mitt
- Apron
Ingredients
- 2/3 cup (140 g) sugar
- 2 tbsp (30 g) very hot water+ 1.5 liter for heating the ramekins
- 2 tbsp (30g) cold water
- 4 sheets (10 g) gelatine
- 1/4 cup (60 g) water
- 5 medium egg yolks ((or 4 large ones))
- 1/3 cup + 1 tbsp (80 g) sugar
- 1 3/4 cups (400 ml) full cream milk
- 1/2 cup (120 ml) heavy whipping cream
- 1 vanilla bean
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