Caramel Custard-Flan-Creme Caramel

November 4th, 2010 / Comments 1

Once I had mastered peanut brittle, I moved onto what I called caramel custard.

Elm c egbert Caramel Custard Flan Creme Caramel

Years later, I learned that Julia Child called it creme caramel and in Mexico and Spain it was called flan. No matter the name, the process is the same. Here’s how I made enough for four people:

Caramel Custard

I caramelized two thirds of a cup of sugar, dissolved in half a cup of water, in a small saucepan over medium heat. When it had become a golden amber liquid, I poured it into four custard cups.

I used a whisk to combine three whole eggs, three egg yolks and half a cup of sugar. When the mixture was light and foamy, I added two and a half cups of whole milk and a teaspoon of vanilla extract and continued whisking until the mixture was well combined.

I poured the mixture through a fine mesh sieve into the caramel lined cups, put the cups into a baking dish, poured enough boiling water in the baking dish to come up half way on the custard cups and baked the custard in a 325º oven. The custard was cooked in for forty-five minutes when the center was firm but still a bit wobbly. I cooled the custard on the counter for half an hour before I put it in the fridge.

I chilled the custard for three hours before serving. To remove the custard from the cups,  I ran a knife around the edge of the custard, topped the cup with an inverted shallow bowl and tipped it out. While the custard baked and cooled, the caramelized sugar in the bottom of each cup was transformed into a sauce that made a lovely pool of gold in the bottom of each bowl.>> Print This Post <<

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Caramel Custard-Flan-Creme Caramel at Vermont food from a country kitchen – Carol Egbert.com

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