Crème Caramel of Cream Caramel®

Today’s recipe is a sweet, easy-to-prepare, gluten-free treat that only requires a handful of ingredients and yields excellent, finger-licking results.

In Spain, this recipe is also known as egg custard or pudding.

Ingredients for the caramel

• 40 g of sugar
• 3 tablespoons of water

Ingredients for the crème caramel (egg custard) (8–10 people)

• 55 g of sugar
• 1 teaspoon of vanilla extract
• 500 mL of Cream Caramel^® cannamilk
• 3 eggs, lightly beaten

Preparation of the homemade caramel:

Place a saucepan on a low heat and add the 40 g of sugar and 3 tablespoons of water.

Stir with a metal spoon until the sugar has completely dissolved. Once dissolved, increase the heat so that the mixture boils and thickens. Do not stir the homemade caramel during this step.

When the caramel syrup has acquired a golden colour, remove from the heat and pour a little bit of the homemade caramel into one of the flan moulds.

Preparation of the crème caramel (egg custard)

Start by preheating the oven to 180 °C.

Add the cannamilk and vanilla extract to a saucepan and heat at a medium level. Stir until the cannamilk has warmed up but be sure not to let it boil.

Place the 3 eggs and 55 g of sugar in a bowl. Stir vigorously until the sugar is well blended.

Now add the special Cream Caramel^® cannamilk that you heated earlier, while continuing to stir until everything is thoroughly mixed.

Use a slotted spoon or skimmer to remove any excess foam that develops, then pass the cannabis custard through a sieve.

Now just share out the mixture evenly in each of the flan moulds.

Baking the crème caramel (egg custard)

Take a deep baking tray, place the custard-filled moulds on the tray and add boiling water to the tray to a depth that is just a bit more than halfway up the moulds.

Bake for about 35 minutes.

After 35 minutes, use a knife to check whether the Cream Caramel^® egg custards are ready. Just push the knife into the centre of the cannabis custards, then check that it comes out clean and nothing sticks to it.

Remove from the moulds

Pass the blade of a knife around the inside of each mould and turn out the custard onto a plate.

Be patient as it can be quite tricky. If the custard does not fall out easily, carefully try again with the knife, then give a little on the bottom of the mould after turning it over again.

And there you have it! A delicious, super-easy, uncomplicated dessert that you will be preparing time and time again.

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