Ingredients :
- 1/2 cup of sugar
- 1/4 cup of water
- 2 large egg yolks
- 3 large eggs
- 2 1/2 cups of hot milk
- 2 teaspoons of vanilla extract
Preparation :
Put sugar and water in small saucepan, heat without stirring until the mixture caramelizes and took a golden brown color. Remove from heat and immediately pour in 6 molds. Stir to coat the molds completely of caramel.
In a bowl, beat eggs and egg yolks until they foam, add sugar gradually while continuing to beat.
In a saucepan heat the milk slowly pour the milk over the eggs while continuing to beat. Add vanilla then filter,and pour in the molds.
Place molds in a baking pan at the bottom of which was poured a little hot water and cook 35 to 45 minutes at 150 ° C.
When the knife inserted in middle the custard comes out clean , remove from oven and let cool.
Once cool, put to minimum overnight in the refrigerator .
Unmold after taking off the edges with a knife and serve.
Anecdotes : In the Philippines, the blank is known as leche flan (the term of Spanish origin,literally “milk flan”). Leche Flan is a staple in the Christmas celebration. A heavier version of leche flan, tocino del cielo, is similar but has much more egg yolks and sugar. In Vietnam the creme caramel was introduced by the French. It is known Bánhcaramel, toffee caramen or kem in northern Vietnam or Bánh kem flan or pie in southern Vietnam. Sometimes the bottom of caramel can be replaced by black coffee, giving a new tone and a distinctive flavor. In Japan the creme caramel is ubiquitous in packaged grocery Japan under the name manure custard or pudding. Often, an entire shelf in the grocery store is dedicated to more than a dozen brands.
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