Caramel cream or Crème caramel 

Crème caramel, also called flan, is a dessert with an extraordinary taste that is easy to prepare and elegant to serve. It seems to be a very ancient dessert, the Romans prepared a similar version sweetened with honey and it was Christopher Columbus who brought it overseas on his travels to conquer the Americas. 

The crème caramel is prepared very quickly but, to make it perfect, you need to follow four simple and important steps. The ingredients Milk, eggs, sugar and vanilla, you only need four ingredients to prepare this dessert but they must be of quality, use a bourbon vanilla bean that will give your dessert a delicious aroma. 

To make a perfect caramel you have to use a pan with a high bottom, pour first the water then the sugar, put it on low heat and resist the temptation to mix it. If you mix the caramel you risk making it grit (it will become a sheet of whitish sugar) and you will have to start over. 

The ingredients should not be whipped but mixed well, without incorporating air, I use a fork but a whisk is also fine, the imperative is to mix gently and let the mixture rest. Only in this way you will have a smooth dessert and perfect to the eye and palate. You do not have to be in a hurry, the crème caramel should be cooked at low temperature, in a bain-marie for a long time, about 70/80 minutes.

Caramel cream is simple and easy. Widely used in the kitchen to fill desserts, young and old really like it. With this condiment you can make your sweets special in a few minutes. Follow the directions of my recipe to make this delicious condiment with an unforgettable flavor.

Ingredients

for crème caramel

500 ml Whole milk

4 Eggs

120 g Sugar

1vanilla pod

for caramel

80 g sugar

30 ml Water

Preparation

Shell the eggs and put them in a bowl, add the seeds of the vanilla bean and sugar. Mix well whisk without incorporating air. Set aside and let it rest. Put the milk in a saucepan, add the vanilla bean to which you have removed the seeds and let it heat without bringing to a boil. Turn off the stove and let it rest for 15 minutes. Meanwhile, prepare the caramel, take a saucepan with a thick bottom, pour the water and then the sugar. Place on the stove over low heat and cook it without ever stirring it. When it begins to take on a yellow color, you can gently swirl the saucepan to mix it. When an amber caramel has formed, turn off the stove and immediately pour it on the bottom of 6 single-portion molds. Remove the pod from the milk and pour it flush over the eggs, stirring gently. Take a baking sheet, lay two sheets of kitchen paper on the bottom (in this way the molds will not move during cooking), place the single-portion molds on the baking sheet and fill them, pouring the mixture with a ladle and passing it through a narrow mesh strainer. Fill the baking tray with 1 cm of cold water and place in a preheated oven at 140 degrees for 70/80 minutes. Remove the pan from the oven, place the molds on a plate and let them cool completely. Refrigerate for 2 to 3 hours before serving. The crème caramel is ready, to unmold it pass the tip of a sharp knife around the edge, turn it quickly on a saucer and serve.