Flam (Flan or Creme Caramel)
This is a simple and delicious traditional Flan recipe.
* 1/4 cup granulated sugar
* 1 vanilla pod or 2 tbsp vanilla essence
* 1 2/3 cup milk
* 1 cup whipping cream
* 5 large eggs
* 2 egg yolks
Cooking Time 45 Mins.
Select your moulds, eight metal dariole moulds, about 1/2 cup each, or a soufflé dish 1 liter in capacity. Arrange in a roasting pan. Put 6 oz of the sugar in a small heavy pan with 4 tbsp water. Bring to the boil over a high heat, swirling the pan to dissolve the sugar. Boil, without stirring, for about 5 minutes until the syrup turns a dark caramel colour.
If using individual moulds, por a little caramel into each one. If using a single mould, lift it with oven gloves and quickly swirl the dish to coat the base with the caramel.
Preheat the oven to 325 . If using, split the vanilla pod lengthways and scrape out the seeds. Pour the milk and cream into a pan, add the vanilla seeds or essence and bring the mixture close to the boil, stirring. Remove from the heat and allow to stand for 15-20 minutes.
In a bowl, whisk the eggs and extra yolks with the remaining sugar for 2-3 minutes until creamy. Whisk in the warm milk and cream mixture, and then strain it into the caramel-lined mould. Cover with foil. Pour boiling water into the pan, to come halfway up the sides of the mould. Bake until the custard is just set. Remove from the water, leave to cool, then chill overnight.
To turn out, run a palette knife around the custard. Cover a large mould with a serving dish and, holding tightly, invert the dish and plate together. Lift one edge of the mould, waiting for the caramel to run down, then remove the mould. Cover the samll moulds with saucers and invert them to serve.
Try a vi dolc (dessert wine) to go with this.