Crème Caramel

Name: Crème Caramel
Yield: Serves 6
Cuisine: France
Ingredients: 2 whole eggs and 2 egg yolks; 2 whole eggs and 2 egg yolks; 3 oz (75 g) plus 2 tablespoons caster sugar; 1 vanilla pod; 1 pint (600 ml) Channel Island milk (really rich stuff, none of this pasteurised nonsense)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This classic and popular dessert is also sometimes known in France as a flan.

In these days of mass-produced puddings, it has become something of a bad cliché; but, in fact, properly prepared, it is one of the nicest ways to finish a meal. Here is a typical recipe.

Ingredients

3 oz (75 g) plus 2 tablespoons caster sugar
1</

Europe
France
Dessert
Vegetarian
Mediterranean
Gluten-free

Method

Melt the 3 oz (75 g) caster sugar in a saucepan and, when it begins to change colour, stir from time to time until it is golden brown and runny. Pour a little of this on to the bottom of each of six