…..France’s answer to baked custard. “Creme caramel. A light egg custard that is baked in a caramel-lined mould in a water bath. After the custard is baked, it is chilled and then turned out of the mold….In Spain, it is called flan and in Italy, crema caramella.”
-The International Dictionary of Desserts, Pastries, and Confections- By Carole Bloom
I think that it sounds best in Italian, but it tastes great in any language. Last Sunday was my first ever effort at making this dessert, though I’ve loved eating it for years. It’s an easy one, I promise. It can even be made a day ahead and left to chill in the fridge until right before serving. And any leftovers should have no problem finding an appreciative diner. I garnished each serving with a mint leaf, but I think that a simple, colourful selection of the upcoming season’s summer fruit and edible flowers could really elevate the presentation.
Crème Caramel
(Serves 4-6)
Preheat oven to 325*. Place an 8” round or 4-6 small ramekins into a high sided pan baking dish.
Caramel:
To make the caramel, put 100 grams of sugar with a few drops of water in a small, heavy-based saucepan at high heat. As soon as the sides start to colour, lower the heat and swirl the pan around to distribute the heat. Watch the sugar closely as it can burn quickly. When the caramel is a deep gold, remove it from the heat and pour it into an 8” round or the ramekins. Set aside.
Custard:
3 eggs
½ tsp vanilla
75 grams sugar
2 cups homo milk
Heat the milk in a saucepan until almost boiling. In a bowl, whisk together the eggs, vanilla and sugar. Add a ladleful of the milk of the hot milk into the egg mixture and whisk to prevent from cooking. Slowly whisk in the rest of the milk, trying not to make too much froth. Strain the custard slowly into the round or ramekins. Add enough boiling water to the baking dish to about half way up the round or ramekins. Bake for 50-60 minutes, until the custard is set but still wobbly. Remove from the water bath and leave to cool. Cover with saran and refrigerate for at least a few hours, until well chilled.
To Serve:
1 c whipping cream whipped with ½ tsp vanilla
Gently loosen the side of the crème caramel with the back of a spoon or your fingers. Put a serving dish or dessert plates (for ramekins) over top, quickly flip upside down and give a light tap, until the pudding gently plops down. Serve with a dollop of fresh whipped cream and garnish with a mint leaf.
