I have been wanting to make crème Brule for a while now, but since I don’t have the torch needed for crystallizing the sugar on top of crème Brule I’ll just have to figure something else out – like flan. In essence the two are pretty much the same thing, except for one has sugar – on the top and the other – on the bottom, plus the consistency of crème Brule is a bit softer then the flan’s.
But nevertheless, this was one great substitute!
Since I had a ton of egg yolks left from a previous desert, this was perfect time to make flan.
I made 7 ramekins yesterday night, today I have only one left in the fridge.
I found the recipe on tastespotting at Whisk The Pantry blog.
This was my first time making flan and it appeared to be a pretty easy and simple thing to do. Quick too. In preparation that is.
Because you still have to give it a couple of hours in the fridge before you can enjoy this luscious, silky, smooth and custardy desert.
Changed the recipe a bit, but I do not think that anybody could tell 🙂
For the caramel:
- ⅓ cup sugar
- 3 tb sp. water
For the Flan:
- 1.5 cups heavy cream
- 1.5 cups milk (w/ 2% fat)
- 3 whole eggs
- 3 egg yolks
- ½ cups sugar
- 1 t.sp. vanilla extract
- Turn your oven to 350F.
- Line a baking sheet with paper towel or just a regular kitchen towel.
- Boil some water in a teakettle.
To make the caramel:
- In a small saucepan combine sugar and water and turn the heat to medium-high. Whisk the mixture until sugar is completely dissolved.Turn the heat to low and let it cook until the caramel is amber in color
- Meanwhile get your ramekins ready.Distribute the caramel evenly between the ramekins, covering the bottom completely.Set aside.
To make the flan:
- Boil the cream and milk together. Set it aside.
- In a separate bowl, whisk the eggs, egg yolks and sugar together for a minute or so.Add the vanilla extract and give it another whisk.Continuing to whisk, pour a quarter of the milky liquid into the eggs and mix it well together (this is to temper the eggs so that they don’t curdle).
- Whisking all the while, pour the rest of the milk into the custard, to incorporate everything together.
- Using a large spoon, take off the foam off the top of the custard. Distribute the custard among the prepared ramekins.Put the ramekins into the lined baking sheet.
- Put the baking sheet into the oven. Carefully pour the boiled water into the pan around the ramekins, letting the water come only halfway to the top of the ramekin.
- Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
- Run a knife between the ramekin and the custard to loosen it up from the walls.Cool on a baking rack to room temperature, then cover and refrigerate for about 4 hours before serving.
- Run a knife around the inside of the wall of the ramekin. Place a serving dish on top of the ramekin with the custard. In a quick motion, turn the dish together with the ramekin, upside down. Lift the ramekin to display a delicious desert!
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