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
Caramel
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
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)
7
Butter the sides of the dish above
the caramel
8
Pour the milk and egg mixture in
to the cake tin on top of the caramel
9
Cover the top with foil and place
it in a baking tray with 3 cm of water
1
Put in the over and cook for 30 - 40 minutes or until the custard is set
1
Leave to cool and then chill in the fridge
1
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.
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