Caramel flans

    
For 6 persons

    100 g of sugar
    0.5 dl of boiling water
    5 dl of milk
    1 vanilla pod, scraped seeds and pod
    3 eggs
    60 g of sugar

Preparation: 25 minutes
Cooking time: 35 minutes


Caramelize the sugar in a large saucepan.

Remove the pan from the heat. Immediately wet with water and cover the pan. Reduce the caramel until you have a syrupy consistency.

Spread the caramel in the molds.

Bring the milk to a boil with the vanilla pod open and scraped.

In a large bowl, whisk together eggs and sugar until the mixture makes the ribbon. Sprinkle with vanilla milk, stirring constantly with a whisk.

Preheat oven to 160 ° C (hot air / convection heat: about 140 ° C). Pass the mixture through a sieve. Fill the molds.

Place the molds on a cloth in a baking dish and fill it with 2/3 of water heated to 80 ° C. Bake 35-40 min at the second groove from the bottom of the hot oven. Take out of the oven when the blanks give way under the pressure of the finger. Cool in the molds and place in the refrigerator.