Sunday, November 4, 2012

Annie's Crème Caramel

Otherwise known as Annie's baked custard flan with caramel, in the rest of the world this is known as Crème Caramel.  It should be deliciously light and smooth.

6 eggs
100 g caster sugar
75cl milk
A vanilla pod


175 g caster sugar
2 tablespoons water

You will also need a deep soufflé dish (at least 5 cm) with a capacity of 1½ pints or smaller ramekin dishes or any other recipient with highish sides - metal cake tins are good too.

Oven at 160 °C

1         Put the milk in a saucepan.  Open the vanilla pod and scrape out the seeds into the milk.  Add the   empty pod too

2        Dissolve the sugar in the milk

3        Heat but remove from heat before it boils and leave to cool

4        Gradually add the beaten eggs into the milk, whisking continously.  Make sure the milk is only luke warm otherwise the eggs will curdle and you will have to start again

5        To make the caramel, put the sugar and water in a saucepan and heat and stir until the sugar has dissolved.  When the sugar has dissolved stop stirring and leave to boil. Leave until it becomes dark golden brown and remove immediately from the heat so that it doesn’t burn.  The trick with caramel is to take it off the heat before it burns and it can turn pretty quickly so you just need to keep watching it.

6         Pour about 5 mm of caramel into the bottom of the dish (or dishes) and tilt and turn so it covers the       sides too (about a ¼ of the way up)
        Butter the sides of the dish above the caramel
             Pour the milk and egg mixture in to the cake tin on top of the caramel
        Cover the top with foil and place it in a baking tray with 3 cm of water
        Put in the over and cook for 30 - 40 minutes or until the custard is set
        Leave to cool and then chill in the fridge
        To serve slip it out of the dish and serve upside down ie with the caramel on the top !

Jean Marc’s handy tip

If you are making the Crème Caramel in a metal tin you can make the caramel directly in it without using the sauce pan.