Crème caramel or Flan - 3-/12/10
Crème caramel or flan is a rich custard dessert with a layer of soft caramel sauce on top. If you entertain a lot this is a great dessert to serve because you can prepare a few days in advance and keep the Crème caramel in the refrigerator and then just bring it out of out the fridge and serve. Crème caramel is a plain custard with sugar syrup, cooked to caramel stage, and then it is poured into the mold before adding the custard base. It is usually cooked in a bain-marie (steam bath) on a stovetop or in the oven.
There are lots and lots of recipes out, so there are lot of choices so pick one that works for you.. I found this recipe in the sweet life: Desserts from Chanterelle cookbook and the custard came out to be very smooth without any bubble in it, meaning it was baked at the right temperature.
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The marriage of custard and caramel sauce is a great one! Every bite was satisfying...
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Close look at the Crème caramel
Preparation work..
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Ingredients
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Add cream, milk and 1/4 cup of sugar (save the other 1/4 cup of sugar for later) into a sauce pan and bring to just a simmer over medium high heat. Remove from heat and set it aside. |
Put the egg yolks, whole egg and sugar and remaining 1/4 cup of sugar in a bowl... |
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Whisk the whole the egg mixture together. |
Using a ladle, slowly whisk the hot cream into the egg mixture and mix to warm it. Gradually pour the warmed egg mixture into the remaining hot cream. Whisking constantly as your pour. |
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Add vanilla extract and mix it together. |
Make the caramel - click on link to see preparation of caramel Pour the caramel inside the ramekins. swirling until it coat the inside of the ramekins. |
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Ladle the custard on top of the caramel. |
Pour boiling hot water inside a pan lined with newspaper and put the ramekins inside the pan. Bake the ramekins for about 40/45 minutes in a preheated oven at 325 degrees. |
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Freshly out of the oven... |
Remove the ramekins from the pan and put them on a cooler racks until they are room temperature and then put them in the refrigerator for a least a few hours or leave them for a few days until ready to serve. |
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When you are ready to serve, dip the ramekin into hot water (running from your kitchen faucet) for a minute or so just so that the caramel is melting a bit and it is easier to un-mold. |
Un-mold the ramekin into a nice plate and it is ready! |
Filed as: Eggs
