How to Creme Caramel?

Ever wondered the origin of this classic dessert? A search on the internet said it's French but the popularity of this dish has spread across Europe and since then all over the world. In Spanish-speaking countries, this custard dish is referred to as flan.

Our good friend, an Argentinean is inviting us over for dinner tomorrow and he quite like his "flan". So this was made specially for him. And as you know, creme caramels are best made in advance so that it can be served cold so here I am just taking it out from the oven at 10pm...


Here's a picture of it before it's been inverted. Not sure if I'll remember to take another picture (probably not!) when it's been inverted. But beats having no pictures at all!

Creme Caramel
(serves 4)

Caramel:
2/3 cup caster sugar
1/3 cup water
Custard:
2/3 cup milk
3/4 cup single cream
2 eggs
4 egg yolks
1/3 cup caster sugar
1 1/2 teaspoons vanilla extract

Method:
Preheat oven to 150C. Place the sugar and water over low heat and stir until the sugar is dissolved. Increase the heat and boil for 10-15 minutes or until the syrup is a deep golden colour. Pour into 4 x 3/4 cup (30ml) capacity ramekins or approximately 180ml capacity dish. Set aside for 5 minutes to allow caramel to set.

To make the custard, place the milk and cream in a saucepan and heat until warm. Place the eggs, yolks, sugar and vanilla in a bowl and whisk until combined. Pour this into the warm milk mixture and whisk constantly to combine. Strain and pour over caramel.

Place the ramekins in a baking tray and pour hot water to come three-quarters of the way up the sides of the ramekins. Bake for 35 minutes or until custard is set. Remove from the tray and refrigerate until its cold. To serve, dip the base of each ramekin into hot water for 10 seconds then invert and serve!