|
Crème Caramel Custard
(or Flan) |
 |
|
Click
here for a Printer Friendly Version
SERVES SIX
TO EIGHT
1 1/4 cups vanilla sugar
5 large (US extra large) eggs, plus 2 extra yolks
2 cups double (heavy) cream
Using a bain marie or as here in a roasting pan with
water, cooks the mixture gently and prevents the eggs from
becoming tough or curdling. |
|
|
|
|
|
1 |
Preheat the oven to 325°F. |
| |
|
|
2 |
Put 3/4 cup of the sugar in a small heavy pan with just
enough water to moisten the sugar.
Bring to the boil over a high heat.
Swirl the pan until the sugar has dissolved completely.
Boil for about 5 minutes, without stirring, until the
syrup turns a rich, dark caramel color. |
| |
|
|
3 |
Working quickly, pour the caramel into a 4-cup soufflé
dish.
Holding the dish with oven gloves, carefully swirl it to
coat the base and sides with the hot caramel mixture.
Set aside to cool. |
| |
|
|
4 |
In a bowl, whisk the eggs and egg yolks with the remaining
sugar for 2—3 minutes, until smooth and creamy.
Heat the cream in a heavy pan until hot, but not boiling.
Whisk the hot cream into the egg mixture.
Carefully strain the mixture into the caramel-lined dish.
Cover tightly with foil.
Place the dish in a roasting pan.
Pour in just enough boiling water to come halfway up the
side of the dish.
Bake the custard for 40—45 minutes, until just set.
|
| |
|
|
5 |
To test whether the custard is set, insert a knife about 2
inches from the edge; if the blade comes out clean, the
custard should be ready.
Remove
the soufflé dish from the roasting pan.
Leave to cool for at least 30 minutes.
Place in the refrigerator to chill overnight. |
| |
|
|
6 |
To turn out, carefully run a sharp knife around the edge
of the dish to loosen the custard.
Cover the dish with a serving plate.
Hold the dish and plate together very tightly.
Quickly invert the dish and plate.
Allow the custard to drop down on to the plate.
Gently lift one edge of the dish.
Allow the caramel to run down over the sides and onto the
plate.
Carefully lift off the dish.
Serve immediately with fresh strawberries and thick cream. |
| |
|
|
|
|
Variation:
For a special occasion, make individual baked custards in
ramekin dishes. Coat six to eight ramekins with the
caramel and divide the custard mixture among them. Bake,
in a roasting pan of water, for 25—30 minutes or until
set. Thinly slice the strawberries and marinate them in a
little sugar and a liqueur or dessert wine, such as
Amaretto or Muscat wine. |
|