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Creme
Caramel Recipe
Classic
French Caramel Custard Dessert
Our favourite Creme Caramel Recipe is the same as the classic Spanish
flan and lots of other egg custard recipes found throughout the
Mediterranean.
I got the recipe from our village restaurant...the Verdugo. We often
used to go there for the menu del dia and invariably have the flan as a
dessert, yum. Although their Crema Catalana, a Spanish version of Creme
Brulee, is also fab.
You can buy the ready made ones anywhere but they are definately not as
delicious. To make it even more rich, just substitute a little cream
for
part of the milk in the recipe. You make it in advance so it can sit in
the fridge till you need it.
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Creme
Caramel Recipe Ingredients For 4 People
You will need 4 ramekin dishes or dariole moulds
For
The Caramel
110g/4oz Caster sugar
For
The Custard
700cc/35 fl oz full fat milk
1 vanilla pod, split
75g / 2 1/2oz caster sugar
4 eggs
1/2 teasp vanilla extract
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To make the caramel; put the sugar into a small
saucepan with a splash of
water. Heat slowly without
stirring, moving the pan backwards and forwards on the heat until the
sugar melts and forms a golden caramel.
Warm 4 ramekins
or dariole moulds by rinsing
them in hot water and drying them.
Brush the insides of the dishes with caramel
until coated. Alternatively, pour a little caramel into each dish and
turn the dishes until coated.
To make the custard; place the milk and vanilla
pod into a medium saucepan and bring to
just below boiling
point. Pour into a
jug and set aside to cool.
Beat the eggs in a bowl and gradually beat in
the sugar.
Remove the vanilla pod from the
milk and stir
the milk into the egg mixture with the vanilla
extract.
Place
the ramekins in a roasting tin and strain the mixture through a fine
sieve into them. Pour boiling water into the roasting tin until it
comes half-way up the sides of the ramekins. This is called a
bain-marie.
Place the roasting tin in the oven and cook for
40 minutes or until a knife inserted in the centre of a ramekin comes
out clean.
Remove the ramekins from the bain-marie, cool
and then chill for several hours. They keep happilly in the fridge till
needed.
To serve; run a round-bladed knife around the
edge of each ramekin to loosen the dessert. Place a plate upside down
over each ramekin and invert on to a serving plate.
Voila, you have a delicious Creme Caramel Recipe.
Bon Appetit
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