Crème caramel

Bánh flan caramel

Silky-smooth crème caramel with a lightly bitter caramel top — no pockmarks, no weeping.

⏱ 50 min🔥 Easy 🍽 6 servingsNo ratings yet

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•Eggs · 4

•Whole milk · 500ml

•Sugar (custard) · 80g

•Sugar (caramel) · 60g

•Vanilla · 1 vial

Cook the sugar to a deep amber caramel and pour it into the bottom of the moulds.

Warm the milk; whisk the eggs with the sugar, then slowly pour in the milk.

Strain the mixture twice for a really smooth texture, then add the vanilla.

Pour into the moulds and bake in a water bath at 150°C for about 40 minutes.

Let cool, then chill for at least 4 hours before serving.