Italian Crema Caramella

Here's a typical Italian Crema tartara alla Caramella recipe.

We recommend you read these recipe instructions thoroughly before you begin, and be sure to note our recipe tips as well.

To prepare the baking pan:

1. Preheat the oven to 265F
2. Place the fry pan on the stove over medium heat
3. Pour in 1/2 the sugar (about 6 tablespoons) and a small squeeze of lemon juice
4. Stir continuously until it turns to a medium brown liquid caramel
5. Pour the caramel into the pie pan
6. Swirl and tilt the pie pan to coat the bottom with caramel then set aside

To prepare the mix

1. Place a sauce pan on the stove over medium heat
2. Pour in the two cups of milk and the split vanilla bean and pulp scrapings
3. Once it begins to boil, turn off the heat and cover with a lid to keep warm
4. Crack and split one egg, putting the yolk in a mixing bowl
5. Add the other three eggs to the bowl
6. Pour in the remaining sugar(about 6 tablespoons)
7. With a whisk or mixer, stir together until well blended
8. Using a fine mesh strainer over the bowl, pour in the heated milk
9. Blend until smooth
10. Pour final mix into the pie pan

To cook:

1. Place the pie pan inside the larger baking/roasting pan
2. Carefully pour hot water into the baking pan so it provides a water bath 1/2 way up around the outside of the pie pan
3. Place the baking pan in the oven
4. Cook for 1 hour
5. To check for readiness, slide a knife in and out near the center, if it comes out clean it's ready
6. Remove the pan from the oven

To cool:

1. Place the pie pan on the counter to cool for 15 minutes
2. Then place it in the refrigerator for at least 1 hour

To serve:

1. Slide a knife around the inside wall of the pie pan to loosen the flan from the side
2. Place a large plate upside down on top of the pie pan and then flip them both over so the pan is upside-down over of the plate
3. Remove the pie pan and enjoy