Creme caramel

The delicacy of this dessert is derived from the balance of 1 egg white to 4 yolks and to its having been strained before cooking.

 

For 4 people: Caramel: 50g sugar 30g water Custard: 1/2ltr milk 80gr caster sugar rind 1 lemon 3 egg yolks 1 whole egg 1 flan mould

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 
  If you don’t have large eggs, use 4 egg yolks instead of 3.
  
• Prepare the caramel by heating the water and sugar to obtain a caramel.
  
• Pour the caramel over the base of the mould, tipping it so that it coats the sides
• Put the milk in a pan and heat over a low flame.
• Place a baking-tray filled with about 50cl water in the oven and put on at 160°.
• Grate lemon rind over the sugar and mix together.
  
• Place the whole egg and yolks in a large bowl, add the sugar and immediately whisk together.
• When the milk is nearly boiling, pour ½ over the eggs beating constantly;  then, off the heat, pour this mixture over the milk; mixing well.
  
• Strain through a fine sieve.
  
• Pour the mixture into the mould, place the mould in the bain-marie and cook for 45-50 mins at 160°.  Do not raise the temperature otherwise holes will form in the custard.  The water should not boil.
• The custard is cooked when the blade of a knife inserted comes out clean.  Alternatively you can tilt or gently shake the dish to check its consistency.  It is normal for it to move a little but it should not be runny.
  
• Leave to cool for 2 hrs at room temperature or 1 hr in the fridge.
• To unmould, place a plate upside-down on the mould and turn out onto a larger dish.  The caramel should run down over to decorate it.

 

        

 

Tip: To achieve a smoother surface use a glass or earthenware mould.