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Creme Caramel Recipe

Classic French Caramel Custard Dessert Or Spanish Flan.

Our favourite Creme Caramel Recipe is the same as the classic Spanish
flan and lots of other egg custard recipes found throughout the Mediterranean.
I got the recipe from our village restaurant...the Verdugo when we had our B&B in Periana. We often used to go there for the menu del dia and invariably have the flan as a dessert, yum. Although their Crema Catalana, a Spanish version of Creme Brulee, is also fab.
You can buy the ready made ones anywhere but they are definately not as delicious. To make it even more rich, just substitute a little cream for part of the milk in the recipe. You make it in advance so it can sit in the fridge till you need it.

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Creme Caramel Recipe Ingredients For 4 People

You will need 4 ramekin dishes or dariole moulds

For The Caramel

110g/4oz Caster sugar

For The Custard

700cc/35 fl oz full fat milk
1 vanilla pod, split
75g / 2 1/2oz caster sugar
4 eggs
1/2 teasp vanilla extract

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Creme Caramel Recipe Method

Preheat the oven to 120C/gas 1/2.
To make the caramel; put the sugar into a small saucepan with a splash of water. Heat slowly without stirring, moving the pan backwards and forwards on the heat until the sugar melts and forms a golden caramel.
Warm 4 ramekins or dariole moulds by rinsing them in hot water and drying them.
Brush the insides of the dishes with caramel until coated. Alternatively, pour a little caramel into each dish and turn the dishes until coated.
To make the custard; place the milk and vanilla pod into a medium saucepan and bring to just below boiling point. Pour into a jug and set aside to cool.
Beat the eggs in a bowl and gradually beat in the sugar.
Remove the vanilla pod from the milk and stir the milk into the egg mixture with the vanilla extract.
Place the ramekins in a roasting tin and strain the mixture through a fine sieve into them. Pour boiling water into the roasting tin until it comes half-way up the sides of the ramekins. This is called a bain-marie.
Place the roasting tin in the oven and cook for 40 minutes or until a knife inserted in the centre of a ramekin comes out clean.
Remove the ramekins from the bain-marie, cool and then chill for several hours. They keep happilly in the fridge till needed.
To serve; run a round-bladed knife around the edge of each ramekin to loosen the dessert. Place a plate upside down over each ramekin and invert on to a serving plate.