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Flan (Creme Caramel )
Ingredients
For the caramel sauce you will need:
- 3/4 cup sugar
To make the custard you will need:
- 4 eggs
- 1/3 cup sugar
- 2 cups whole milk
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Fill a tea kettle with water and bring it to a boil.
- Pre-heat the oven to 350 degrees.
- Make the caramel sauce. In a medium saucepan add the sugar and turn the heat on to Medium. Once the sugar around the edges of the pan begins to melt push the sugar towards the center of the pan. Then evenly spread out the sugar. Repeat the process until half of the sugar has melted and continue to slowly stir the sugar until it has all dissolved. Remove the pan from the heat once it starts to smoke. Immediately pour the caramel sauce into the ramekins. Set it aside and let it cool.
- Warm the milk. In a medium saucepan add the milk. Turn the heat on to Medium. Once the milk starts to steam turn off the heat and place the pan on a different burner.
- Make the custard. In a medium mixing bowl add in the eggs, sugar, vanilla extract and salt. Whisk vigorously. Then add in the warmed milk a little bit each time while whisking the egg mixture. Once half of the milk has been added then you can pour the rest of it into the bowl. Continue to whisk until everything is well combined.
- Pour the mixture through a sieve into a measuring cup and remove any foam from the top of the custard.
- Divide the custard among the ramekins. Remove any foam or bubbles from the top of the custard.
- Tap each ramekin on the counter to remove any air bubbles.
- Place the ramekins in a deep baking tray .
- Transfer the tray to the oven and pour in the hot water. The water should reach at least half the height of the ramekins.
- Lay a sheet of aluminum foil over the custard cups.
- Bake for approximately 65-70 minutes. Check the flan at the 60 minute mark. If the flan is not done continue to bake another 5 to 10 minutes. Remove the flan from the oven when there is only a slight jiggle in the center of the flan.
- Place on the counter to cool for about an hour.
- The flan will set in 4 hours but it is best to refrigerate overnight to allow the caramel to liquify.
- When ready to serve run a knife around the edge of the ramekin. Then place a plate over custard cup and invert the flan onto the plate.
- Serve plain or with whipped cream.
Notes
You will need 6 (4 oz ) ramekins for this recipe.
