This custard dessert is also known in Spainas flan, in Italy as crema caramella and in France as cremerenvers e. Creme caramel is a custard that has been bakedin a caramel-coated mold. When the chilled custard is turnedout onto a serving plate it is automatically glazed and saucedwith the caramel in the mold.
Recipe: Creme Caramel – Flan
1 3/4 cups heavy cream1 cup whole milk1/4 teaspoon salt1 1/2 teaspoons vanilla extract1 cup granulated sugar1/3 cup water3 large eggs2 large yolks7 tablespoons granulated sugar
Position rack in center of oven and preheatto 350°F (175°C).
Combine cream, milk and salt in mediumsaucepan. Bring to a simmer over medium heat. Remove from heatstir in vanilla and set aside.
In another medium saucepan, combine 1cup sugar and 1/3 cup water. Stir over low heat until sugar dissolves.Increase heat to high and cook, without stirring until syrupturns deep amber, brushing down sides of pan with wet pastrybrush and swirling pan occasionally, about 10 minutes.
Quickly pour caramel into six 3/4 cupramekins or custard cups. Using oven mitts as aid, immediatelytilt each ramekin to coat sides. Set ramekins into 13 x 9 x 2-inchbaking pan.
Whisk eggs, egg yolks and 7 tablespoonssugar in medium bowl just until blended. Gradually and gentlywhisk cream mixture into egg mixture without creating lots offoam. Pour custard through small sieve into prepared ramekins,dividing evenly.
Pour enough hot water into baking panto come halfway up sides of ramekins.
Bake until centers are gently set, about40 minutes. Transfer to wire rack and cool. Chill until cold,about 2 hours or cover and chill overnight.
To serve, run small sharp knife aroundcustard to loosen. Turn over onto plate. Shake gently to releasecustard. Carefully lift off ramekin allowing caramel syrup torun over the custard. Repeat with remaining custards and serve.
Makes 6 servings.
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