Creme Caramel (Flan)

i was hesitant to post this at first coz i couldn't really get a good picture no matter how hard i tried and no amount of photoshop could save the day. the morning when i shot these, the sky was grey and cloudy. i waited an hour, then two. finally deciding not to wait anymore, hubby and i digged into these absolutely scrummy & silky caramels after breakfast. not long afterwards the sun came up. i swear i was literally gritting teeth & pulling hair! life is such, but a good recipe surpasses a good picture anytime :)

baking something in a waterbath isn't my forte, i'm speaking from my past experiences which consisted of 1 burnt cheesecake + 2 failed creme brulees so i'm really glad these turned out well though not without initial fear. donna hay recipes never fail to impress and while some people complain that food mags are so expensive, i could never say no to one with such good recipes and fantastic photography to match. donna hay magazine is just worth every penny! and with 1 basic recipe for creme caramel + 4 other variations from the mag, you can be darn sure i'm making these again!



recipe source : donna hay magazine, issue 46 (aug/sept 09)

ingredients (makes 4) :

150ml caster sugar

80ml water

180ml milk

180 whipping cream

2 eggs

4 egg yolks

75g caster sugar, extra

2 tsps vanilla extract (i used 1 tsp vanilla bean paste)

directions :

1. place sugar & water in a saucepan over high heat and stir until sugar is dissolved. bring to a boil and cook for 8-10 mins until the mixture is dark golden. pour into 4 x 180ml-capacity ramekins or ovenproof dishes. set aside for 5 mins until caramel is set.

2. place the milk and cream in a saucepan over medium heat or until it comes to a boil. remove from heat.

3. place the eggs, vanilla, yolks, extra sugar in a bowl and whisk until well combined. gradually add in the milk mixture, whisking to combine. strain the mixture and pour into the ramekins.

4. place ramekins on a tray then pour hot water onto the tray until the water comes up to 1/2 the height of the ramekins. baked in a preheated oven of 150C for 35 mins or until set.

5. remove from oven, let cool and refrigerate for 2 hours. remove from fridge 30 mins before serving and run a knife around the ramekins before turning out the creme caramel.