Creme Caramel

Creme Caramel is a classic dessert that enjoys popularity all over the world. Here is how to prepare it with a small Italian twist.

Ingredients

• 500 ml of whole milk
• 4 eggs
• 150 g of sugar (plus a little more for the caramel)
• 1 vanilla pod or a teaspoon of vanilla extract

For the caramel:

• 100 g of sugar
• 2 tablespoons of water

Preparation

1. Start by preparing the caramel. Put the sugar and water in a saucepan over medium heat and let the sugar dissolve without stirring, until it turns a nice golden color. Pour the caramel into one or more molds, coating the sides as well.
2. For the cream, heat the milk with the vanilla without bringing it to a boil. In the meantime, beat the eggs with the sugar until you get a light and frothy mixture.
3. Add the hot milk to the egg and sugar mixture, stirring gently to combine.
4. Strain the obtained mixture through a fine-mesh sieve directly into the caramelized molds.
5. Cook in a bain-marie in the oven at 160 °C for about 45 minutes or until the cream is just right; it should be firm but still slightly wobbly in the center.
6. Once baked, let the Creme Caramels cool to room temperature and then transfer them to the refrigerator for at least 2 hours before serving.

For an Italian twist, you might consider adding grated lemon or orange zest to the milk during the heating phase to further flavor the cream. Additionally, it might be pleasant to accompany the Creme Caramel with a dollop of whipped cream or some candied cherries, for an extra touch of color and flavor.

Curiosities of the dish: Creme Caramel, also known as flan or flan de leche in other parts of the world, is an example of how a simple combination of eggs, milk, and sugar can be transformed into an elegant and satisfying dessert. Its origin is debated, but it is thought to have French or Spanish roots. The Italian version, on the other hand, is often enriched with citrus zests or liqueurs to enhance its flavor.