A lighter than air fluffy slab of deliciousness. Topped with bitter caramel and vanilla overtones, this is a classic dessert for your tastebuds.
This simple dessert originated in England is more commonly referred to as flan, or creme caramel.
Requiring nothing more than just eggs, milk and sugar, this dish soon spread to both the Indian subcontinent and to other European neighbours.
Preferably using richer, or full cream milk, the dish would most certainly boast more volume while still retaining it's classic taste and lightness.
Top with digestive biscuit crumbs or cookie crumbs for an interesting flavour, or go right up fresh with your favourite tropical fruit of choice, sliced up nice and thin and spread out evenly on top, or on the side to make for a delicious fresh creme caramel custard fruit salad...
As opposed to the hard caramel topped French creme brulé, the caramal custard or flan, has a soft caramel top, compromising none of the flavor and delivering the same classic deliciousnes in every spoon. Each with it's own choicest variation...
The bulk of the dish having sweet vanilla and the contrasting flavours of smoky caramel makes for one hell of a combination, swirling about in a harmony of gastronomic excellense.
Just choose a mould of your choice to make new and interesting shapes for each serving as you require, the kids are going to just love it.
This simple dessert originated in England is more commonly referred to as flan, or creme caramel.
Requiring nothing more than just eggs, milk and sugar, this dish soon spread to both the Indian subcontinent and to other European neighbours.
Preferably using richer, or full cream milk, the dish would most certainly boast more volume while still retaining it's classic taste and lightness.
Top with digestive biscuit crumbs or cookie crumbs for an interesting flavour, or go right up fresh with your favourite tropical fruit of choice, sliced up nice and thin and spread out evenly on top, or on the side to make for a delicious fresh creme caramel custard fruit salad...
As opposed to the hard caramel topped French creme brulé, the caramal custard or flan, has a soft caramel top, compromising none of the flavor and delivering the same classic deliciousnes in every spoon. Each with it's own choicest variation...
The bulk of the dish having sweet vanilla and the contrasting flavours of smoky caramel makes for one hell of a combination, swirling about in a harmony of gastronomic excellense.
Just choose a mould of your choice to make new and interesting shapes for each serving as you require, the kids are going to just love it.
This creamy speciality, is turned and served with the caramel sauce on top and served chill for those who wish to savour it's tasty goodness.
Ingredients
- 1-1/2 cups sugar, divided
- 6 eggs
- 3 cups milk
- 2 teaspoons vanilla extract
Preparation time:15 minutes
Oven time: 45 minutes
Method
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
- In a large bowl, beat the eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
- Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
- To unmold, run a knife around rim of cup and invert onto dessert place.
- Serve warm or chilled.
