Here is a delicious, impressive dessert recipe. Caramel Custard. In Mexico, this is also known as “Flan.” There are times when I make this custard without the caramel at the bottom and it’s delicious just like that. But for extra decadence, I add the caramelized sugar at the bottom of the custard cup before baking.
Caramelized sugar is not hard to make, but it does require a little bit of babysitting. You have to stir it constantly over low heat until the granulated sugar melts into a liquid. (No liquid is added to the sugar.) Be patient, this could take up to 10 minutes. But keep the temperature set on low heat. If you get impatient and turn up the heat, it will burn very easily and quickly!
Stir 1/2 c. white, granulated sugar in a shallow pan over low heat. At first, the sugar will start to clump together like this.
As you continue to stir it, the sugar will begin melting into a liquid form. Once it starts to liquify, you have to watch it closely and keep stirring! It can easily scorch and burn.
One caution: This liquid caramel is SO HOT! Don’t be tempted to taste it! It will burn you!
When all of the lumps of sugar are melted, work quickly to pour a small amount into each of 6 custard cups. (There is no need to grease the cups.) Swirl it around while it is still hot to coat the bottom of the cup. It will harden like hard candy on the bottom of the custard cup. This is normal. Don’t worry. It will soften up as it bakes.
Pour the custard mixture into the caramel coated cups.
This custard is then baked in a water bath.
After you have filled the cups with the custard mixture, set them in a 13 x 9′ baking dish. Fill the baking dish with very hot water up to about the same level as the custard mixture. (I find it easier to put the baking dish into the oven and pour the hot water in while it is already on the oven rack – there’s less spilling this way!)
Bake for 45 minutes at 350°. Test it by inserting a sharp knife halfway between the edge of the cup and the center of the custard. It should come out clean.
Remove the custard cups from the hot water and allow to cool. When cool, invert onto a plate. The delicious caramelly syrup will coat the custard! (If you want to, you could refrigerate them and serve them later.)
3 eggs, beaten
1/3 c. sugar
1 t. vanilla
2 1/2 c. whole milk
After you have caramelized the sugar and poured it into the cups, mix the custard ingredients in the order listed. Then follow the directions above for baking in the water bath.
You will love this! It’s amazingly delicious!