Flan
Unfussy, yet utterly satisfying, this flan is smooth and velvety with a rich and slightly bitter caramel.
Ingredients
For the caramel
- 100 g (½ cup) sugar
- 20 ml (around 1.5 tbsp) water
For the custard
- 3 large eggs
- 500 ml (2 cups) milk
- 40 g (2 tbsp) sugar
- 2 tsp vanilla extract
Instructions
For the caramel
- In a saucepan, cook the sugar and water over medium heat until the sugar is melted and turns a deep amber colour (for caramel with no hint of bitterness, cook to a light golden amber only). Do not stir the sugar whilst cooking, but you can swirl the saucepan to ensure even cooking.
- Take the caramel off the heat. Immediately (but cautiously) pour the caramel into four ramekins and tilt the ramekins to coat their base with the caramel. (Be careful as caramel is very hot).
For the custard
- Preheat oven to 170°C.
- Beat the eggs in a large bowl.
- In a saucepan, bring the milk, sugar and vanilla to a gentle simmer (almost to a boil).
- Gradually, pour the hot milk mixture into the beaten eggs, whisking constantly.
- Strain the mixture and pour it over the back of a spoon into the ramekins.
- Prepare a water bath by laying a layering small towel at the bottom of large baking dish. Gently place the ramekins in the dish and fill the dish around halfway with boiling water.
- Bake for 30 minutes or until the flan is set but still has a jiggle in the centre.
- Remove the ramekins from the dish and allow the flan to cool for an hour to overnight.
Unmoulding and serving
- Run a knife around the edge of the ramekins.
- Place a saucer over the ramekin and invert.