Sunday Spoil: Créme caramel
A perfect balance of lightness and indulgence, this dessert is ideal to round off a Sunday lunch.
Serves 6
You’ll need: For the flan – ¼ cup sugar,2 tsp vanilla extract; 500ml hot milk; 3 eggs, lightly beaten.
For the caramel – ½ cup sugar; 30ml water; B-well Canola Baking Spray.
How to:
Preheat the oven to 180°C and using B-well Canola Baking spray, give ramekins a good spray.
For the caramel sauce, boil the sugar and water in a saucepan until it turns to a dark golden brown. Divide among three 250ml capacity ramekins or six 125ml capacity ramekins. Allow cooling.
Next, for the flan, add the sugar and vanilla extract to the hot milk. Stir until the sugar has dissolved. In a bowl, beat the eggs. Whisk in the hot liquid. Pour into the ramekins.
Place the ramekins in the baking dish or tray and fill halfway up with simmering water. Bake for about 40 minutes. The water should never boil.
Remove from the oven and water. Cool. Refrigerate. Run the blade of a knife around the ramekins, turn the ramekins upside down on a small plate so the sauce is on top.
Serve very cold.
* Recipe & image by bwellfoods.co.za.
