Crème caramel
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This elegant dessert is a variant of plain custard, where a luscious sugar syrup cooked to caramel perfection is delicately poured into the mold before being enveloped by the creamy custard mixture. Once baked to perfection in a gentle water bath, the magic happens as the dessert is elegantly flipped to reveal a glistening caramel glaze that beckons you to indulge. Reminiscent of Mexican flan and Brazilian pudim, Crème Caramel is a timeless classic that embodies simplicity and sophistication in every spoonful. Infused with hints of citrus zest or fragrant vanilla, each bite offers a harmonious balance of sweetness and subtlety that is truly captivating.
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Le flan au caramel
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Liquid Caramel
- Cook sugar to dark brown caramel, and carefully deglaze with water; set aside. Lightly grease aluminum foil ramekins with cooking spray, wipe off excess fat. Pour 0.5 ounces/15g caramel per serving.
Custard Mixture
- Bring to a boil heavy cream, milk and orange zest. Cover and let infuse for a few minutes. Meanwhile, beat together whole eggs, egg yolks and sugar. Slowly add hot liquid into the egg-sugar mixture; mix well.
- Place paper towel in the bottom of a baking tray or shallow dish, and top with ramekins and fill them up.
- Carefully place the baking tray on the oven rack, pour boiling water into the baking tray or dish taking care not to splash water into the custard, until water reached two-third height of the cups.
Baking
- Bake at 265ºF/120ºC for about 50 minutes. Lower temperature to 250ºF/120ºC if using a convection oven. Transfer creme caramel to a clean tray to cool.
Storage
- Allow creme caramel to rest overnight in the refrigerator before flipping; store for up to 4 days. To de-mold, run a knife around the upper side of the flan, and turn on plate.
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