When monthly mingle was announced this month. I thought I must participate no matter what. Somehow I always miss this wonderful event. This time it was all about custards.. I wanted to make atleast 2 or 3 recipes but ended up with just this one becoz of heavy schedule!
I was all prepared to make a traditional custard and then serve it with fruits. But when I came across these beautiful flans in RasaMalaysia, I changed my mind. You know how I get tempted by beautiful pics 🙂
I was at first hesitant.. would they turn out to be that silky and smooth or would I end up with scrambled eggs?? Believe me, I did end up with scrambled eggs… These pics I am posting was of my second attempt.. phew.. I was more careful the second time, they turned out almost very good. But I still need to get that perfect silky texture. If anyone has any tips regarding making these wonderful flans, please share. It will be of great help for next time 🙂
Now to the recipe..
What you need :
Eggs : 3, at room temperature
Egg Yolk : 1
Sugar : 1/2 cup
Whole Milk : 1 cup
Full Cream : 1 1/2 cup
Vanilla extract : 1 tsp
For the caramel :
Sugar : 1 cup
Water : 1/2 cup
- Have the ramekins ready.
- In a small sauce pan, prepare caramel. Add sugar and water and heat on medium.
- When sugar starts melting, keep stirring with a wooden spoon, and break any lumps which form.
- It turns from light amber color to deep brown.
- Turn off heat, and pour the caramel into the ramekins, in equal portions.
- Place the ramekins in a deep baking dish and keep aside.
- Pre-heat oven to 160 C.
- In a bowl whisk eggs and vanilla extract with a hand beater.
- In a sauce pan, mix milk and cream. Add sugar and mix to dissolve sugar and till milk is warm to touch. Do not boil.
- Now temper the eggs with just a litte amount of warm milk, about half cup, whisking continuously as you add the milk.
- Add the remaining warm milk slowly, continuously whisking.
- Pass this mixture through a sieve to remove any undissolved egg.
- Cool this mixture completely, till it is cold to touch.
- Now pour this mixture into the ramkins.
- Pour hot water into the baking dish, about half way up to the ramkins.
- Cover the dish with an aluminium foil.
- Put it in the oven and bake for about 45 – 50 mins, until its firm but jiggles a little in the middle.(See Notes)
- Remove the baking dish, carefully remove the foil.
- Remove the ramekins from the water, and let them cool.
- Once cool, put them in the fridge for few hours to chill.
- When ready to serve, run a sharp knife around the flan to loosen, and invert into a plate.
- Serve with extra caramel if you prefer.
Mom’s Notes :
You can dissolve the caramel in microwave if it turns solid.
For washing the ramkins soak in water for about 3 or 4 hours or alternatively microwave with little water to dissolve the caramel.
Always cook custards in a water bath. A water bath shields the custard from harsh, direct oven heat and moderates the cooking.
To test for doneness, wiggle a ramekin around. It should jiggle like Jell-O. If a knife inserted in the center comes out clean, then the custard is probably overcooked. If this happens, remove the ramekins immediately from the water bath and plunge them into ice water to bring the temperature down and stop the cooking.
If you do not have an oven, put the ramekins or moulds in a cooker vessel, and pour hot water half way, and cook on medium low, with out whistle for approximately 30 mins.
Sending this to Monthly Mingle being hosted by Sally of My Custard Pie.