I’ve been told many times that flan is a dessert for old people. I’ve no idea where these people come from but I find it insulting to all flan connoisseurs! And between you and me, a well made flan or caramel brulee is a rare finding equivalent to discovering one of the secrets of the universe. Old people my…..
Last July when I was on a baking streak trying to defy the cook versus baker stereotype, I was searching for some of the simplest recipes to get started. And you know how I love quick and easy! I can’t wait for you to taste this!
- 1/2 cup white sugar
- 2 cups whole milk
- 2 eggs beaten
- 2 yolks beaten
- 3/8 cup white sugar
- 1 teaspoon vanilla extract (optional but will give it a little OOMPH!)
- 3 ramekins
- Preheat oven to 350 degrees F. In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden (do not stir with a spoon!) When the sugar is a caramelly brown, carefully pour hot sugar evenly into 4 oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
- In a large bowl, beat eggs, yolks, and vanilla extract with the 3/8 cup white sugar until well blended.
- In another saucepan, bring milk to boiling over medium heat. Stir hot milk slowly into beaten eggs a little at a time until well combined. (this is so important or else you’ll end up with scrambled eggs).
- Place ramekins onto a roasting pan and using a ladle, divide custard mixture between the 4 ramekins.
- Fill halfway up the sides of the ramekin with boiling water.
- Bake in preheated oven for 40 minutes, until set. Remove ramekins from pan let cool completely for 4 hours.
- To serve, use a small sharp knife to scrape the edge of the ramekins to make it easier to transfer. Invert and serve.