{"id":7422,"date":"2021-01-18T12:54:59","date_gmt":"2021-01-18T17:54:59","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7422"},"modified":"2022-01-29T14:42:36","modified_gmt":"2022-01-29T19:42:36","slug":"creme-anglaise-2","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=creme-anglaise-2","title":{"rendered":"Cr\u00e8me Caramel"},"content":{"rendered":"

This is also known as Flan in Spain and other countries, it is a staple.
\nA good dish to make if you have lots of eggs and extra yolks (after making meringue for example).
\nIt is one of the first recipes I learnt to make, when I first started to cook.<\/h2>\n

Ingredients<\/h3>\n
\n
⅔<\/span> cup<\/span> Sugar<\/span><\/div>\n
½<\/span> cup<\/span> Water<\/span><\/div>\n
2<\/span> cups<\/span> Milk<\/span><\/div>\n
1<\/span> tsp<\/span> Vanille extract<\/span><\/div>\n
1<\/span> tbsp<\/span> Water<\/span><\/div>\n
3<\/span> <\/span> Medium eggs at room temperature<\/span><\/div>\n
3<\/span> <\/span> Egg yolks<\/span><\/div>\n
½<\/span> cup<\/span> Sugar<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
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Pre-heat oven at 350\u00b0F<\/p>\n<\/div>\n<\/div>\n

Caramel<\/div>\n
\n
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Heat sugar (2\/3 cup) and water (1\/2 cup) in a heavy small pan on high heat<\/p>\n<\/div>\n<\/div>\n

\n
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When the sugar turns a pale brown, (the darker the more bitter it becomes), pour it in the ramekins (glass or porcelain custard cups) to coat the bottom. Beware this is very hot!<\/p>\n<\/div>\n<\/div>\n

Cream<\/div>\n
\n
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In a bowl lightly beat eggs and egg yolks. Add sugar and whip until the sugar is incorporated into the eggs<\/p>\n<\/div>\n<\/div>\n

\n
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In a medium size pan, bring milk, vanilla and water to boil. (I sometimes add orange zest).<\/p>\n<\/div>\n<\/div>\n

\n
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Gradually pour the milk over the eggs while beating. Run the cream through a sieve into a measuring cup and pour in the caramel lined ramekins.<\/p>\n<\/div>\n<\/div>\n

\n
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Place the ramekins into a roasting pan. Pour boiling water in the roasting pan to halfway up the sides of the ramekins. Place the whole thing in the oven.
\nI find it easier to pour de boiling water from the kettle into the roasting pan once the roasting pan is already in the oven.
\nCook for 40 to 50 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
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Remove from oven.
\nRemove the ramekins from the roasting pan and let cool before unmolding the cr\u00e8mes caramel. <\/p>\n<\/div>\n<\/div>\n

\n
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To unmold, run a knife along the sides, place a dish on top of the ramekin and turn upside down. Let the caramel runneth over it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7805,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[56],"class_list":["post-7422","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7805"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7422"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}