Crème caramel or Crème renversée or even flan custard, they are different names for this succulent dessert. I always thought it’s very difficult and tricky to make it until today, i promise you it’s so easy and prepared in less than 20 minutes.

The secret of success of this caramel dessert is in using bio eggs and both milk and cream to get this very smooth and silky texture.

It consists of two parts of preparation. First the caramel and then the creme.

Heat 1 1/2 cup of sugar on a medium heat and in a non stick pan until the sugar gets brown and gradually melt to turn into golden caramel. it will take about 5-7 minutes.

Pour the caramel into a baking dish and distribute it evenly in the dish until it covers all the parts by tilting it in circular moves. Put aside to prepare the creme.

4 tbsp sugar

6 large eggs bio

dash of salt

zest of half lemon (3/4 tsp almost)

1 1/2 tbsp cognac or whiskey of a good quality

3 cups milk

1 cup heavy cream

Whisk sugar and eggs, gently so you don’t get bubbles, then add salt, zest and cognac (or whiskey) and mix them until combined. Finally add milk and cream and mix well again gently to avoid bubbles which won’t give the smooth texture later when baking.

If you get bubbles you can get rid of them by sieving the mixture before pouring it in the prepared baking dish. Cover it with aluminum foil and make small holes in it. Bake it bain marie style on 200°C for almost an hour or 70 minutes. Start checking on it after 50 minutes. Insert a wooden skewer, it should comes out clean.

For those who doesn’t know bain marie technique (water bath or double boiler), it consists of bathing your baking dish in another wider dish containing boiling water. The water covers the outside of your baking dish to half. This technique is meant to evenly cook something, gently and gradually.

Let the crème caramel cool down, then turn it upside down on a plate, not too shallow because you will have caramel liquid coming out.

Better served after chilled in the fridge for at least 5 hours!

If you wish to serve it as individual portions you can pour the creme evenly in small ramekins.

Recipe courtesy of my mum, i am so lucky she is still here!

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