FLAN AU CARAMEL

 

FLAN AU CARAMEL

Such a popular dish in France and one I grew up eating. It's also super simple and doesn't take a lot of time. So let's make it, shall we?
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Prep Time 20 minutes
Cook Time 1 hour
Cooling time 2 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

CARAMEL
  • 200 gr Sugar (1 cup)
  • 50 gr Water (4 tbsp)
CRÈME MIX
  • 3 pcs Eggs (whole)
  • 2 pcs Egg yolks
  • 100 gr Sugar (1/2 cup)
  • 500 ml Milk
  • 1 tbsp Vanilla paste (2 cup + 4 tbsp)

Equipment

  • 4 ramekins
  • 1 large deep dish (for the Bain Marie)

Method
 

CARAMEL
  1. Pour the sugar and the water into a small saucepan and place it on medium high heat.
  2. Bring it to a caramel (don't whisk, only swirl). I prefer a darker caramel as the bitterness pairs well with the sweetness but you can opt for a blonder one.
  3. Pour the caramel into the ramekins equally.
  4. Place them into the oven safe dish.
CRÈME MIX
  1. Pre-heat your oven to 160C (320F).
  2. In a large saucepan on medium heat. Place the milk and vanilla and bring it to a simmer.
  3. In a medium size stainless steel bowl, whisk the eggs and the egg yolks with the sugar until they are pale and frothy.
  4. Slowly pour the milk onto the egg mixture. Gently whisk until smooth (don't over whisk, it'll make the mixture foamy)
  5. Pour the mixture onto the ramekins. Fill the oven safe baking dish with hot water 2/3 of the way of the ramekins.
  6. Place the dish into the oven and bake the crèmes caramel for an hour.
  7. Once baked, remove the dish from the oven and let it cool for 10 min at room temperature.
  8. Take them off the water and place in fridge, let them cool for a couple hours.
  9. Run a knife to the edge of the ramekin and flip it over onto a plate. Shake it if needed to be loosen.
  10. The caramel will drip all over. So now it's time to enjoy it.
  11. Bon appétit!

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