Crème caramel

60 g sugar

100 ml water

For the caramel sauce, caramelize the sugar in a pan until light golden brown, deglaze with water and reduce by half.

Cover the bottom of the dishes with the caramel sauce.

500 ml milk

50 g sugar

1 vanilla pod

split and scraped

3 eggs

Heat the milk, sugar, scraped vanilla seeds and vanilla pod in a pan to approx. 40 °C. Remove the vanilla pod. Slowly stir the milk into the eggs. Pour into the dishes.

Place the dishes on the perforated cooking tray, then put the tray into the cold cooking space. Steam.

Dampning 90°C i 25 Min.

Leave to cool. Run a knife carefully around the edge of each dish and turn the flans out on to a plate, then pour over the caramel sauce.