V0: described, not machine-verified
Classic Crème Caramel (Flan)
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Ingredients
- Eggs5-6 eggs
- Milk2 cups
- Sugar4 tablespoons
- vanilla1 packet
- caramel (refer to recipe above)for the mold
Allergens (inferred from ingredient names): eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 200, protein 8, fat 7, carbs 26, fiber 0, sugar 26
Original steps
- Combine the milk and sugar in a pot and heat over the stove until the sugar dissolves and the mixture reaches a boil.
- Whisk the eggs with the vanilla, then mix them with the milk once it has cooled.
- Allow the caramel to harden, then carefully pour the egg and milk mixture over it.
- Place in a medium-heat oven for 45 minutes to 1 hour using a water bath: fill a baking tray halfway with boiling water and place the mold inside to bake until done.
- To test for doneness, dip a knife blade into the surface of the mixture; if it does not stick, it is done.
- Place in the refrigerator until completely cooled.
- Prepare a round serving plate and gently jiggle the sides of the crème caramel, then invert the plate over it to release.
- You can use a hot water bath to loosen the mold so it can be moved and flipped easily.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking