Créme caramel (flan)
- 400 ml milk
- 600 ml heavy cream
- 1 vanilla pod
- 1 cinnamon quill
- 1 teaspoon grated lemon zest
- 1 teaspoon grated orange zest
- 8 egg yolks
- 115 g confectioner's sugar
- 40 g cornstarch
- 45 g brown cane sugar
Split the vanilla pod lengthwise and use the tip of a knife to scoop out the seeds. Finely grate the lemon zest and zest of one half of orange. Combine the milk with heavy cream.
Pour the mixture into a saucepan and add the vanilla pod, scooped out seeds, a quill of cinnamon, and lemon and orange zest. Heat the ingredients in the saucepan on a cooking hob.
When the mixture is brought to the boil, reduce temperature and let simmer for five minutes.
Remove the saucepan from heat, strain the mixture and let cool until lukewarm.
Separate the egg whites from the yolks. Combine the egg yolks with sugar and whisk for approximately five minutes.
Add cornstarch to the frothy mixture and mix well.
Then, slowly add the milk and heavy cream mixture while constantly stirring. Pour it all in a deep baking dish and cook.
||bottom heater + fan + steam
||steam deep container
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.