Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of sof caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
I've NEVER had flan before. I would always see it on the dessert menu at restaurants but never ordered it because i usually go for something chocolaty or fruity. So last Friday night, I decided to make it -- JUST BECAUSE!
For the caramel:
1 cup sugar
1/2 cup water
1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract
In a small sauce pan, prepare the caramel by blending the sugar and water in medium heat. Keep stirring it until it thickens and the syrup turns deep amber in color. This took me about 15-20 minutes, alternating between high-medium heat to medium-low heat because i was afraid i would burn it. Turn off heat.
Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins. No one warned me how quickly caramel hardens! I had droplets on my counter, my wooden spoon, and eventually at the bottom of the pot. It took me a while to figure out how to get it all off but i did! To get it off my pot & spoon, i reheated it.
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.
This was my first time making & eating this -- i thought it was ok.
Two taste tasters thought the taste was there but the texture was not. They claimed it wasn't "silky" enough? I dunno..... o well.... i'll try another recipe soon.
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