Créme Caramel Flan
Créme caramel is generally gluten-free so can be a handy dessert for those who can not tolerate gluten.
SERVES
6
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
45
MINUTES
Ingredients
For the caramel:
50g caster sugar
60g brown sugar
45ml water
For the custard:
590mls of milk
1 tsp vanilla
75g of caster sugar
3 eggs
3 egg yolks
Method
Preheat your oven to 150ºC/gas mark 3 and warm six ramekins in the oven.
Heat the brown sugar and caster sugar and water for the caramel in a heavy saucepan, over a low heat, until the sugar has melted and turned a rich golden colour. Keep a close eye on the sugar as it melts and changes colour.
Swirl it at the base of the four ramekins and set aside to cool. Do not put it in the fridge or it will not harden well.
Place the milk and vanilla into another saucepan and gently heat until it has just started to shiver, then set aside to cool to just above room temperature.
Whisk the eggs, egg yolks and sugar then slowly whisk in the cooled milk.
Pour this on top of the set caramel and now place the ramekins into a deep baking tray. Pour water into the tray so it comes halfway up the ramekins.
Bake for 45 minutes until the custard is set but has a very slight wobble.
Allow to cool, then place into your fridge to firm up.
When turning them out, run a very sharp blade around the inside of the ramekin right down to the base. Place a plate on top and then invert, so that the set custard and caramel is on the plate and you can remove the ramekin.
