For the custard:
For the caramel topping:
1. Preheat oven to 325°F (160°C).
2. Make the caramel: In a saucepan, cook the sugar and water over medium heat, until it is a dark golden brown. Divide the caramel among 4 ramekins. Set aside.
3. Make the custard: In a small saucepan combine milk and sugar. Heat the milk until the sugar has dissolved, do not boil.
4. In a heatproof bowl whisk eggs and vanilla extract. Gradually pout hot milk, while constantly whisking. Sieve.
5. Pour the custard into prepared ramekins, place the ramekins in a large roasting tray (water bath). Carefully add the boiling water into the tray until it is halfway up the sides of the ramekins.
6. Bakr for about 40-45 minutes, or until lightly golden. Remove from oven, let cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving run a knife around the ramekins, invert and serve cold.
Notes:
More Easy Dessert Recipes:
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Can this also be done in an 8 1/2 x 41/2 loaf pan? What would the cooking time be for the 7 inch round and the loaf pan ?
ReplyYes, you can bake it in the loaf pan. The baking time would be approximately the same, maybe a bit longer. After 40-45 minutes start checking every 3-4 minutes until its set but still a bit jiggly.
ReplyHi, I received a notification that there was a response to my question about making the flan in an 8 1/2 x 4 1/2 loaf pan what the baking time would be. The notification isn’t showing as visible so I’m unable to see the response
ReplyThe answer is just above your comment.
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