Crème Caramel

Hints of vanilla are often added for more flavor. Enjoy this fabulous dessert as a memorable finale to a shared meal, bringing smiles and satisfaction to everyone around the table.

It’s sure to create cherished moments and leave a lasting impression. Bon appétit!

For the cream:

• 1 liter whole milk
• 180 g granulated sugar
• 120 g all-purpose flour
• 100 g butter at room temperature
• 1 tsp vanilla extract

For the caramel:

• 150 g cream
• 50 g sugar

For the cream:

• Place a deep pot over medium to high heat, add the butter and stir with a spoon until it melts, add the flour and stir constantly, so that the flour does not stick to the pot.
• Pour the milk slowly, stirring constantly with the hand whisk, so that it does not become lumpy.
• Let the cream thicken well and taste it, and if it tastes like flour, continue cooking.
• Add the sugar, vanilla and continue cooking for 1 to 2 minutes. Remove from heat and spread it in a round 23cm (9 inch) mold, cover with plastic wrap and let it cool.

For the caramel:

• Place a pan over medium heat, pour in the sugar and with a wooden spoon stir until completely dissolved and caramelized.
• Add the cream and stir for 2 to 3 minutes and let it slightly cool.
• Spread the caramel over the cream, cut and serve.