Créme caramel (flan)

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


1 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.
2 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.
3 When the mixture is brought to the boil, reduce temperature and let simmer for five minutes.
4 Remove the saucepan from heat, strain the mixture and let cool until lukewarm.
5 Separate the egg whites from the yolks. Combine the egg yolks with sugar and whisk for approximately five minutes.
6 Add cornstarch to the frothy mixture and mix well.
7 Then, slowly add the milk and heavy cream mixture while constantly stirring. Pour it all in a deep baking dish and cook.


recipe bottom heater + fan + steam 100 °C 45 min steam deep container 2
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.