Caramel Custard Recipe

See Also: Desserts

Caramel Custard

(aka flan, creme caramel)

to serve 10-12 people

3/4 cup sugar
3 tablespoons water

1 quart milk
6 large eggs
5 egg yolks
3/4 cup sugar
2 teaspoons real vanilla
small pinch of salt

Preheat oven to 350 degrees. In heavy bottomed saucepan, bring the sugar and water to the simmer, swirling the pan to dissolve the sugar completely. Cover. Boil just until it begins to darken, remove the lid, and cook until it turns golden brown. Pour half of the caramel into an 8 cup metal baking dish at least 4 inches deep, swirling it around slowly for several minutes, running caramel over the bottom and halfway up the sides until it stops moving. Set aside. Pour 1/3 cup of water into the cooking pan with the remaining caramel and simmer 2-3 minutes to dissolve the caramel. Set this syrup aside until serving time.



In glass measuring cup, heat the milk in microwave for 5-6 minutes, to warm it but not to boil. In another batter bowl, whisk the eggs, egg yolks, and sugar in a bowl. Gradually blend in the hot milk, adding the vanilla and salt. Pour through a strainer into the caramelized dish. Set the dish into a baking pan and place in the lower third of the oven. Pour boiling water around the dish to come halfway up the sides. Bake for about 50-60 minutes, or until custard is set. Do not ever let the custard boil. If so, reduce the oven temperature.



Allow to cool at least 30 minutes, and then chill for about 2 hours, or even overnight. To serve. invert onto a platter. Pour the extra caramel syrup around it to serve.

Recipe created 1994-09-26.