Oh so tasty and good -smooth, soothing caramel custard.
I think I have it! So if you’re living in Germany, you’ll need to use “Vanillinzucker” Packets, unless you can get your hands on real vanilla extract (my preference). There are some Bio-packets at DM.
German eggs are about equivalent to medium-sized eggs in the U.S. This recipe is for medium-sized eggs. If you’ve got larger eggs, adjust the recipe accordingly. (2 med. egg yolks = 1 x-large yolk)
General rules flan:
@ 2 med egg yolks per serving
@ 1 Heaping Tbs sugar per 2 egg yolk
@ 1 cup of milk for 6 med egg yolks
General rules Caramel:
@ 1 Heaping Tbs sugar per 1 egg yolk
desert
makes 3 ramekins
for caramel sauce
6 Heaping Tbs sugar
for custard
6 med yolks
3 Heaping Tbs sugar
200-250 ml whole milk (~1 cup)
1 Tsp vanilla
If you don’t have vanilla extract, use the vanilla packets instead
- Preheat oven to 350°F (180°C). Have ready 3 ungreased baking ramekins. (about 100 ml in each)
- Cook 6 Tbs of the sugar over medium heat in a heavy medium-sized saucepan, stir with a long-handled wooden spoon when it starts to melt. Keep stirring until it is all melted and turns first golden and then dark brown. (Use caution! Cooked sugar can burn skin.) Immediately and quickly pour the hot caramel syrup into the ramekins, fill till bottom is covered. If there is enough time, spread the cooling sugar in the ramekins until the sugar hardens.
- Very gently but thoroughly whisk together the egg yolks, and the 3 Tbs of normal sugar ( or 2 Tbs of vanilla sugar). Gradually whisk in the milk and vanilla extract. I like the flan color to be about smiley face yellow:mellow:
- Pour the custard mixture into the prepared ramekins. I like to skim the mixture as I pour to minimize bubbles. Fill a larger baking pan with a little bit of hot water then set the ramekins in the pan. The water should come up halfway up the side of the ramekins.
- Bake until a knife or toothpick inserted 2/3 of the way to the center comes out clean. Another method I use is to test doneness is to check the firmness of the custard, it’s close to done when you shake the ramekin and the custard woobles a little, like jello. When there is a little bounce when you press the center but keeps its form, it’s done. (Approximately 25-30 minutes)
- Take the ramekins out of the water bath and place on a cooling rack to rest until they are at room temp and refrigerate for at least 1 hour prior to serving.
- Before serving, run a sharp knife around the flan and ramekin to release it. Place a plate on top of the ramekin, invert both dishes so the flan and liquid sauce unmold onto the platter. Serve and enjoy
