A step-by-step recipe on How to make Flan (Creme Caramel). Have you ever wondered why your Flan has a strong smell of egg? Most Flan recipes call for whole eggs but I find that using only whole eggs will make the Flan taste eggy. Instead of 2 whole eggs, I put 1 whole egg and 2 egg yolks in this recipe. The Flan is smooth and creamy, with just the right amount of sweetness. Try it, you will like it!
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hr
Yield: 4 servings (2.5 inch ramekin)
Put sugar and 2 tsp of water in a pot. Bring it to a boil. Lower the heat and swirl the pan once or twice so the syrup colors evenly; do not stir. When the color turns golden brown, turn off the heat and add 2 tbsp of water with a ladle immediately. Divide the caramel among 4 ramekins.
Put the whole egg, egg yolks in a bowl and stir gently to mix. Put milk, vanilla extract and sugar in a pot and heat until the milk starts to smoke (do not boil). Pour the milk into the egg mixture, keep stirring. Strain the mixture into a jug. Leave to cool for 30 minutes.
Divide the egg mixture equally between the ramekins. Sit the ramekins in a roasting dish. Pour hot water into the roasting tin to reach two-thirds of the way up the sides of the ramekins. Bake, uncovered, in preheated oven at 150°C for 30 minutes or until set. Remove from the oven and leave to cool. Wrap with cling wrap and chill in the refrigerator for at least 4 hours or overnight.