50 g / 1 ¾ oz. granulated sugar
2 tbls. soft salted Caramel Bordier butter
50 cl / 2 cups milk
A vanilla bean
Cream 3 large eggs with 50 g / 1 ¾ oz. granulated sugar and 2 heaping tablespoons of our delicious soft salted Bordier Butter caramel, made by Hervé and Benoit.
Scald 50 cl / 2 cups milk with the vanilla bean, split lengthwise, and pour over the creamed eggs. Stir energetically.
Pour the mixture into ramequins.
Bake at 180°C / 350°F in a bain marie for 30 minutes.
Let cool, then refrigerate.
Remove the top from a small jar of our soft caramel and microwave for 20 seconds.
You may serve the flans in their ramequins or unmold them and coat in our warmed soft caramel.
The trick for this dessert is to use different salted butter caramels – for example with vanilla or with rum.