{"id":10202,"date":"2026-03-08T19:51:49","date_gmt":"2026-03-08T18:51:49","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=10202"},"modified":"2026-03-09T16:36:48","modified_gmt":"2026-03-09T15:36:48","slug":"steam-oven-creme-caramel","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/steam-oven-creme-caramel\/","title":{"rendered":"STEAM OVEN CR\u00c8ME CARAMEL"},"content":{"rendered":"<div><span lang=\"EN-US\">Slow, low-temperature cooking makes this dessert extra smooth and creamy.<\/span>\n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">STEAM OVEN CR\u00c8ME CARAMEL<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"8 March 2026\">8 March 2026<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: 6<\/div>\n                                    <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT40M\">Cook<\/label>: 40 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT3H15M\">Total<\/label>: 3 hr 15 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Very easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">Thanks to St\u00e9phanie for introducing me to this recipe.<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n          <div class=\"col-md-5\"><div class=\"recipe-ingredients list-show-bullets\">\n        <h5>Ingredients<\/h5>\n        <p style=\"font-weight: 400\">FOR THE CARAMEL<\/p>\n<p style=\"font-weight: 400\">100 g sugar cubes<\/p>\n<p style=\"font-weight: 400\">1 tablespoon water<\/p>\n<p>&nbsp;<\/p>\n<p style=\"font-weight: 400\">FOR THE CUSTARD<\/p>\n<p style=\"font-weight: 400\">4 large eggs<\/p>\n<p style=\"font-weight: 400\">500 ml whole milk<\/p>\n<p style=\"font-weight: 400\">60 g granulated sugar<\/p>\n<p style=\"font-weight: 400\">\u00bd vanilla bean<\/p>\n      <\/div><\/div>\n            <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">Start by making the caramel. In a heavy-bottomed saucepan, add the sugar and melt it over medium heat. Gently swirl the pan from time to time. Once the sugar has melted, continue cooking until you get an amber-colored caramel. Pour the caramel into the bottom of your mold or ramekins.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">Briefly blend the eggs, then add the sugar and blend again. Heat the milk with the vanilla seeds scraped from the split vanilla bean. Let the pod and seeds infuse in the hot milk for a few minutes without bringing it to a boil. Once the milk is hot, pour it over the egg and sugar mixture and blend again. Pour the custard into the mold or ramekins.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">Bake in a steam oven for 45 minutes at 90\u00b0C (195\u00b0F). The custard is done when it no longer jiggles in the mold.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 4<\/span>\n                    <span itemprop=\"text\">Let the custard cool completely in its mold, then refrigerate for at least 2 full hours. To unmold before serving, run a knife blade around the edge of the custard and invert the baking dish onto a slightly deep plate.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/div>\n","protected":false},"excerpt":{"rendered":"<p>Slow, low-temperature cooking makes this dessert extra smooth and creamy.<\/p>\n","protected":false},"author":2,"featured_media":10199,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[607,365,367,571,559,511,551,497,299],"tags":[642],"class_list":["post-10202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-classic-french-recipes","category-ice-creams-mouss-and-creams-en","category-ice-creams-mousses-and-creams","category-large-quantity-recipes","category-make-ahead-recipes","category-new-recipes","category-recipes-kids-will-love","category-sweet-recipes","category-very-easy","tag-creme-caramel-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/10202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=10202"}],"version-history":[{"count":8,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/10202\/revisions"}],"predecessor-version":[{"id":10214,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/10202\/revisions\/10214"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/10199"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=10202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=10202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=10202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}