Caramel flan
A perfect combination of smooth custard and hard caramel. This recipe makes one big pudding but you could easily halve the ingredients or bake it in separate smaller ramekins.
INGREDIENTS
Custard:
6 medium free range eggs
709 ml (3 cups) whole milk
225g ( 1 cup) sugar
1/4tsp salt
Caramel:
225g sugar (1 cup)
A brioche pan, bundt pan or small ramekins (makes around 6 ramekins depending on their size)
Bake in 175°C (350°F) for around 1 hour
Instructions:
Caramel:
- place the sugar in a heavy pan and set over a medium heat
- after a few minutes the sugar will start melting
- stir the sugar gently (but be careful not to overstir!) to help with the melting
- once it has fully melted and reached a deep amber colour, take the pan off the heat (be very careful as it will get extremely hot)
- pour the caramel into a chosen tin so that it covers the base and bit of the edges
- pour the rest of the caramel on a sheet of greasproof paper and let it harden
- after the caramel has hardened, break it up into small pieces and save to decorate the flan after it's cooked
Custard:
- heat up the milk to a lukewarm tempreature and leave to rest
- with an electric mixer or a balloon whisk beat the eggs and sugar until they reach a pale yellow colour
- continue beating the eggs on low speed while slowly adding the milk to the egg mixture
- pour the custard into the caramel coated tin
- place the flan in a separate tin filled with 2 cm of water
- bake for around one hour or longer (test if the toothpick comes out clean)
- take it out of the oven and let it cool down at room temperature
- rest in the fridge overnight
- on the next day, take it out of the pan and sprinkle some of the broken up caramel on top
Enjoy :)