Ingredients :
Caramel:
180g of sugar
Egg custard:
4 eggs
500ml of milk
1 tsp of vanilla extract
50g of sugar
Preparation :
Melt the sugar dry over medium heat and let it caramelize. Do not stir until the sugar is completely melted! It may crystallize!
Stir with a spatula and as soon as the caramel is completely melted, cover (1/2 cm wide) the bottom of the molds of your choice because it crystallizes quickly! Set aside.
In a saucepan, put the 500 ml of milk, add the vanilla extract, and bring to a boil.
In a mixing bowl, combine the 4 eggs and 50g of sugar, whisking until frothy. Once the mixture has turned pale, gradually add the boiling milk in four additions.
Strain the egg cream, then pour the cream into the ramekins, then seal well with cellophane, and place the ramekins in a large deep saucepan, pour boiling water halfway up (outside) of the ramekins and cover and cook for 15 minutes over medium heat (this is a bain-marie cooking).
When a knife inserted into the center comes out clean, they are cooked. Remove them from the oven, let them cool, and refrigerate for three hours. To unmold, simply run a knife around the edge and invert the flan onto a plate; the caramel will be visible, covering the homemade flan!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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