Flan or crème caramel? "Depends on where you ask.".
Both names are French, and in different parts of the world the dish is called differently. In Spain, South America, and the United States it is called 'flan', while in Europe the name 'crème caramel' is preferred. .
The dish is a version of pudding, and is usually made with vanilla flavor, although there are other variations with additions such as coconut, almonds, pistachios, lemon, or different types of fruit - and that too is a matter of geography, or of the chef...
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""We use a traditional recipe from my aunt, which has been passed down in the family since Morocco," says the chef of Cafe Jaffa, located in the heart of the Tel Aviv flea market. "On every holiday, and every special occasion, we take the opportunity to savor it.""
Here is the recipe for 6 individual servings.
Materials:
150 grams of sugar for caramel
1 liter of milk
200 sugar
4 egg yolks
3 eggs
Real vanilla extract (with black beans)
Preparation method:
1. First, make the caramel. A trick that makes life easier: Put the sugar in a non-stick pan, add a little water (about 3 tablespoons) and put it on low heat. Slowly the water will evaporate and we will be left with golden caramel without any effort. Pour a little caramel in the bottom of each container.
2. Heat milk over the fire until it reaches the boiling point.
3. Mix sugar + egg yolks + eggs.
4. Compare temperatures with the milk, i.e. add a little of the milk to the egg mixture and mix, add a little more milk and mix. Continue this until the egg mixture is the same temperature as the milk. Mix everything together.
5. Strain the mixture through a fine sieve to remove any unnecessary lumps.
6. Pour the mixture into each container.
7. Place the dishes in a deep pan and fill with water up to half the height of the dishes.
8. Bake at 140 degrees for about 50 minutes. The flan should be very firm. When you insert a toothpick, it should come out dry.
You should know:
If the oven is particularly powerful, you can lower the temperature to prevent the flan from becoming an omelet.
If after 50 minutes it is still not firm - continue baking for a few more minutes.
• 'Café Jaffa' is kosher by the Tel Aviv Rabbinate.
