Michel CHAPOUTIER

La recette de Marius

Crème Caramel (caramel sauced flan) and crispy cookies

Crème Caramel (caramel sauced flan) and crispy cookies

Preparation: 20mn
Cooking time: 27mn
Rest: 3h

Serves 6

50cl of milk and 3 eggs
80g caster sugar
½ vanilla bean

Caramel: 50g caster sugar and 2 cl of water

Cookies: juice of one orange & its weight in flour, sugar, melted butter


Preheat oven to 150 ° c. Prepare a hot water bath in a roasting pan. Place in it 6 individual charlotte molds. Add enough boiling water to come halfway up the sides of the molds.

Prepare caramel: In a small saucepan, heat gently sugar and water until golden brown. Remove from heat and pour in molds. Set aside.

Prepare custard: Bring milk to a boil with the vanilla bean split and scrapped. Remove the vanilla bean. Whisk eggs with 80g caster sugar until white and fluffy. Gradually add milk to the egg mixture.
Divide custard between the 6 molds and bake in oven for 15 minutes. Remove custards from roasting pan and let cool. Refrigerate for 3 hours.

Prepare Crispy cookies: mix the ingredients and chill 1 hour in refrigerator. Preheat oven to 180 ° c. On a baking sheet lined with parchment paper, make 6 well separated little heaps using a teaspoon. Bake 12 minutes.
Immediately set aside on a rolling pin to make them curve.

Unmold custard on small serving plates, garnish with one or two cookies and Marius rosé.


Find us on Facebook
Shop Chapoutier