This creme caramel dessert can be traced back to Spain and France. It is incredibly easy to make and really impressive. You will start with setting your ramekins in a nice deep baking tray. The reason is you will be creating a water bath. In a saucepan, add sugar a little water and turn the heat to medium-low and let the sugar dissolve. Turn the heat down and ket it simmer.
Caramel making can take between 5 to 10 minutes so you will be patient and keep an eye until you get that colour that you want. The dark the colour without the caramel smoking the more flavour your creme caramel will have. Once you have achieved the desired colour of your caramel, pour into the ramekins. All you want to do is coat the bottom of your ramekins, set them aside. In a saucepan, add milk, cream, sugar and salt and give it a stir then bring it to a simmer over medium heat.
In a bowl, add in whole eggs, egg yolks and some vanilla then whisk those together. Once the milk has come to a simmer, turn off the heat then pour a little bit into the egg mixture and start whisking immediately. Slowly add the rest of the milk and whisk until they are combined. The next step you will pass it through a sieve to remove any lumpy bumpy bits and gives you a smooth custard.
Start filling your ramekins then pour boiling water into your baking pan and the water bath will keep the custard nice and cool so they won’t overcook and cuddle. Bake into a 325 degrees oven for35 to 40 minutes. When your custard is shaking at the centre, it is a sign of a perfectly cooked custard. You have a little bit of a jiggle and once they are cool they will set completely.
Put them in the fridge overnight and then the next day you can turn them out on your serving plate. Put some fresh raspberries on top and you will have an elegant dessert to impress your guests.
For the caramel;
- 1 cup (8oz/225g) sugar
- 3 tablespoons water
For the Custard:
- 2 cups (16floz/450ml) heavy cream
- 1 cup (8floz/225ml) milk
- 1 teaspoon vanilla extract
- 1 cup (8oz/225g) sugar
- 3 egg yolks
- 2 eggs
- 1/8 teaspoon salt
- Preheat the oven to 325°F (160°C). Arrange eight (6oz) ramekins in a deep baking pan.
- Fill a kettle with water and bring to a boil. Set aside to use later.
To make the caramel;
- Dissolve the sugar in the water and simmer until you reach a deep caramel.
- Once you’ve reached your desired colour immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally.
- Quickly and carefully swirl each ramekin to coat the bottom evenly.
- Set aside at room temperature to let the caramel harden.
For the Custard;
- Combine the milk, cream, sugar, and salt in a heavy-bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
- In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
- While constantly whisking, slowly add the hot milk mixture to the eggs.
- Strain the mixture through a fine sieve to remove any lumps.
- Divide the custard evenly between 8 ramekins.
- Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins.
- Bake the custards for roughly 35 minutes or until the edges are set but the centres still jiggle slightly when gently shaken.
- Note the custards will set firm once they have completely cooled down.
- Carefully transfer the ramekins to a wire rack and cool completely.
- Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days.
- To serve, run a small knife around the edge of each ramekin to loosen the custard.
- Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
- Serve as is in the caramel sauce that comes from the ramekin.
- Add a little cream and fruit.
- Cover and store the flan in the fridge for up to 4 days.