About this recipe:So delicious! This classic - also known as creme caramel - is a rich and creamy but not too heavy custard on a layer of caramelised sugar, baked in a water bath and chilled. The secret is long cooking (1 hour) at relatively low temperature (140 degrees C) and very careful caramelising of the sugar! Make sure that the melted sugar remains light brown when you place it into the ramekins. If it's too dark it gets too hard and any flan will taste too strong in this way (or even will taste slightly burnt).
400ml double cream
6 egg yolks
6 tablespoons caster sugar
1/2 teaspoon vanilla extract
150g caster sugar for the caramel layer
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 140 C / Gas 2.
Heat cream and milk in a saucepan, bring just to before boiling, then remove from heat and let cool.
Place 6 egg yolks, 6 tablespoons sugar and vanilla extract in a bowl and mix softly with a whisk. Be careful not to produce any foam! (Foam would lead to bubbles in the flan.) Stir in the cream-milk mixture carefully. Set aside.
Place 150g sugar in a pan and melt on low heat. You can add 1 teaspoon water (though I never do). When sugar is melted and still light brown, pour it into 6 ramekins (about 100ml in each). Pour custard cream carefully on top. Be careful not to pour too fast, since this would disturb the caramel.
Place the ramekins carefully into a huge roasting tin, carefully pour boiling water into the tin so that the ramekins stand 2 fingers deep in hot water. Be careful not to spill water into the ramekins.
Place the roasting tin on the middle rack of the oven and bake flan for one hour. Remove ramekins from roasting pan, let chill in the fridge for 4-6 hours.
Before serving, to turn the chilled flans upside down, separate the borders of the flans carefully from the ramekins with a sharp small knife. Turn upside down on desserts dishes.