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