One of the oldest and classic desserts but it continues to be one of the favourites and is served all over the world with different names. It is a baked custard dessert topped with running caramel sauce they are silky smooth, with creamy custard and a pleasant vanilla flavour. First, begin by preparing the caramel. Into a saucepan add sugar and enough water to dissolve the sugar. Stir until the sugar dissolves. Heat the sugar syrup for caramelizing in a saucepan over medium-low heat.

Once it starts caramelizing, do not stir. Just swirl the pan. Do not make it too dark as it will taste bitter. When it reaches a nice golden colour, remove it from the flame. Pour the prepared caramel sauce into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly. Let it cool down and set aside. Next, we prepare the custard for the custard – Add eggs, sugar, Vanilla extract, and a pinch of salt in a blender. Blend for a few seconds.

Make sure there are no streaks of whites before adding milk it will be hard to blend after adding milk. Add milk to it and again blend well. We don’t want to get too much froth into the mixture as it may cause a foamy layer on top when baked. Strain it into a bowl (for the perfect smooth texture) using a fine-mesh sieve.

Pour this smooth mixture after straining into the mould’s ramekins. Before taking those to the oven pour boiling water into the baking vessel up to half of the height of the ramekins. Place the moulds of ramekins in it. Next, bake it in a 320 F preheated oven for 40 to 45 minutes. Check the done by poking the skew into the centre and if it comes out slightly moist but not wet then it is ready. Once done, let it cool to room temperature.

Cover them with plastic wrap and put them in the refrigerator for at least 3 hours before serving. Take it out from the refrigerator; carefully run the tip of a knife along the edges of the ramekins to loosen and to help the easier release of their pudding from the mould. Place a plate on top of it, then slowly turn it upside down and gently tap on the top to release the flan. Serve chilled.

Ingredients;

  • 4 Large Eggs
  • Granulated sugar – half a cup
  • Milk – 2 cups (1 cup = 250ml)
  • Vanilla essence – 1 tsp,
  • Pinch of salt to balance the sweetness
  • Sugar for caramelizing – 6 tbsp

Instructions;

Prepare the caramel

  1. Pour in the sugar and enough water to dissolve the sugar. Used 1/3 cup of water for 6 tbsp of sugar.
  2. Stir until the sugar dissolves.
  3. Heat the sugar syrup for caramelizing in a saucepan over medium-low heat. Once it starts caramelizing, do not stir. Just swirl the pan.
  4. Do not make it too dark as it will taste bitter. When it reaches a nice golden colour, remove it from the flame.
  5. Pour the prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly.
  6. Let it set aside while you make the custard.

Prepare the custard

  1. For the custard – Add eggs, sugar, Vanilla extract, and a pinch of salt in a blender. Blend for a few seconds.
  2. Add milk to it and again blend well. We don’t want to get too much froth into the mixture as it may cause a foamy layer on top when baked.
  3. Strain it into a bowl (for the perfect smooth texture).
  4. Pour this mixture into the prepared ramekins.
  5. Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it ).

Baking;

  1. Bake it in a 320 F preheated oven for 45 to 55 minutes.
  2. Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.
  3. Take it out from the refrigerator, and carefully run a knife along the sides of the pan.
  4. Place a plate over the pan, then slowly turn it upside down. Serve chilled.
  5. You can also prepare this in a steamer or pressure cooker. If so, you have to cover the moulds with aluminium foil. Lower the heat once the steam comes out.