• Place your Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven at 350F/180C.

CARAMEL PREPARATION

• Pour the sugar and water into the Mini Round Mold. Stir well until the sugar has completely dissolved. Microwave on high for about 3 1/2 minutes or until color changes to honey-gold. Pour immediately into your Loaf Flexipan® Mold to allow the caramel to cool and harden (about 10 minutes).
  

SEMOLINA CAKE PREPARATION

• In the medium sauce pan, heat on medium low the milk, sugar and vanilla bean paste. Continue to whisk until it starts boiling. Once it starts boiling, add the semolina at once and whisk until it thickens (about 5 minutes). Remove from the heat and combine the beaten eggs.
  
• Pour your preparation into your Loaf Mold. on the top of the caramel. NOTE: You can fill your mold completely, it will not overflow.
  

BAKE!

• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 25min). It is ready when it has puffed-up and has separated from the sides of the mold.
  
• Once your French Semolina Cake with Caramel is out of the oven, let it cool down for about 20 minutes. Then, cover and refrigerate (overnight is best). When you are ready to enjoy your dessert, simply flip it onto your service platter. Enjoy & Bon Appétit!