Crème Caramel

 

 

 

 

 

 

Crème Caramel,  flan, or caramel pudding is a custard dessert with a layer of soft caramel on top. It consist primarily of milk, cream and eggs. It is one of those desserts that can be made the day before it is served. In this recipe, I have added a few of my “secret ingredients” which make a world of difference to the dish.

 

 

 

 

 

 

INGREDIENTS:

Caramel:

(1) 130 Grams Granulated White Sugar (2/3 Cup)

(2) 2 Tablespoons Water

Cream Filling:

(1) 50 Grams Granulated White Sugar (1/4 Cup)

(2) 3/4 Cup Milk

(3) 3/4 Cup Whipping Cream

(4) 3 Large Eggs + 1 Egg Yolk

(5) 1/2 Teaspoon Grand Marnier (Optional)

(6) A Pinch of Salt

(7) 1/4 Teaspoon Grated Nutmeg

(8) 1 Teaspoon Pure Vanilla Extract

NOTES:

(1) The flans are usually baked in a Bain-marie. A bain-marie is a type of heated bath in which foods are cooked. You can use a large roasting pan, baking dish, cake pan, etc as your bain-marie.

(2) You will also need 4 ramekins to serve as molds for this dessert. Any other heat proof molds of containers can be used.

 

 

 

 

 

 

PROCEDURE:

(1) Make the caramel. Place the sugar and water in a small sauce pan and place on fire. Swirl the pan at intervals to even out the mixture. Do not stir the caramel with a spoon or it will crystallize. What you want is for the caramel to turn a deep amber color. Be careful not to burn the caramel or it will become bitter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(2) Divide the caramel evenly among the 4 ramekins and swirl them so the caramel coats the bottom of the ramekins. You have to work fast here for the caramel hardens quickly.

 

 

 

 

 

 

(3) Boil some water in a kettle and keep it hot.

(4) Preheat the oven to 325 degrees.

(5) Place the milk and cream in the small sauce pan and bring just to a boil. To improve the taste of the filling, cook the milk and cream in the same sauce pan you made the caramel. The burnt sugar will add another level of flavor to the cream filling. Allow this mixture to cool for about 5 minutes before adding it to the rest of the filling.

 

 

 

 

 

 

(6) Meanwhile, in a large bowl, beat the eggs and egg yolk together. Add the sugar and mix to combine. Add the salt, vanilla extract and grand marnier.

 

 

 

 

 

 

(7) Add the milk and cream mixture to the rest of the filling, whisking continuously so the eggs do not cook. This is a form of tampering. Finally grate in the nutmeg.

 

 

 

 

 

 

(8) Fill the 4 ramekin molds equally with the cream filling. For a very silky filling, strain it before filling the ramekins with it.

 

 

 

 

 

 

 

 

 

 

 

(9) Place the ramekins in the bain-marie and fill the bain-marie with hot water. The water should come half way up the sides of the ramekins.

(10) Bake the flan in the preheated oven for 45 minutes or until it has set.

(11) Remove the ramekins from the bain-marie and allow then to cool completely. Cover them and place in the fridge for about 3 hours. Preferably over night.

 

 

 

 

 

 

(12) To serve, simply run a knife around the edge of the flan and flip on a plate.

 

 

 

 

 

 

 

 

 

 

 

BONUS RECIPE:

Panna Cotta. Recipe here