Olivier Poels 5:40 p.m., March 14, 2022
Crème caramel is a delicious dessert that can be found in many countries around the world and whose origin is very difficult to establish.
There are many, many versions of crème caramel;
in France, we associate it with an egg mixture while in Latin America, for example, it is more like a milk jam.
To obtain caramel, it is necessary to heat the sugar in order to oxidize it without burning it.
If the word "caramel" probably comes from the Portuguese "caramelo", the techniques used to make it were invented by the Arabs around the year 1000, by mastering the extraction of sugar from cane.
It will also be necessary to wait for the crusades for sugar to appear in France.
The flan would come from England where we know that it was served during the coronation of King Henry IV in 1399… It arrived in France a little later, then conquered the world.
It must be said that the recipe is very simple: eggs, milk and sugar!
Crème brulée: cream, egg yolks and sugar
Catalan cream: milk, egg yolks, sugar and starch
The creme caramel recipe
Ingredients :
50 cl whole milk
4 eggs + 2 yolks
1 vanilla pod
150 g of sugar
Heat 50 g of sugar in a saucepan
When the caramel reaches a nice color, pour into the bottom of a dish
Bring the milk with 100 g of sugar to a boil
Scrape the vanilla pod and infuse the grains and the pod for 15 minutes off the heat
Beat the eggs and pour the milk on top
Pour into dish
Bake in a bain-marie at 180°C for 40 minutes
Leave to cool for at least 2 hours