February 24, 2008
Made this yesterday and it turned out great. As usual your recipe is simple to follow.
Flan (Crème Caramel)
Flan (Crème Caramel) – Flan or caramel custard recipe. Easy, sweet, silky smooth egg custard with caramel sauce. SO YUMMY
1/2 cup sugar
2 cups milk (whole milk preferred)
1 teaspoon vanilla extract
1 cup sugar
1/2 cup water
Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. (Save some caramel for topping purposes.) Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins.
Preheat the oven to 350 degree F.
Clean the sauce pan and heat it up (use low heat). Add in the milk and 1/2 cup of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk. Strain the custard mixture into the 6 ramekins and set aside.
Arrange the 6 ramekins in a baking pan big enough to fit them. Pour hot water in the baking pan about halfway up the ramekins. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean. Remove the ramekins from the baking pan and let cool. Once they turn cool, transfer them to the fridge and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn it out on a dessert plate and top it with extra caramel, if you want.
I first tasted flans in the late 1990’s—I had just graduated from college and started working in the US. (I had never seen or tasted flans when I was in Malaysia.) My then co-worker invited me for dinner and his wife made flans for dessert. I remember vividly the first taste; it was a dessert so delicate, beautiful, and sublime—egg custard served in a bath of amber-hued caramel—it was smooth and melted in my mouth. It was the taste of heaven.
Since then, I have had many flans in a lot of interesting places—in Texas on my road trip down to Florida; in a traditional Mexican restaurant on a side street in Cabo San Lucas; at a food store in Calistoga; most recently, in Cannes where the flan was rather different in taste, shape, and form; and countless more. None of them beats the flans prepared by my ex co-worker’s wife.
I got the flan recipe and have kept it with me for years. I made these flans the other day, and they were a great success. Enjoy!
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