Crème Catalan

(8 servings)

Prep time: ~3 hours (includes time in refrigerator)
Cook time: 60 min
Total time: ~ 4 hours

My favorite dessert which I have probably mentioned in one of my earlier posts is crème brulee which finds its roots in France. Today I decided to make a close relative of the dish from a country that shares its borders with France – The Spanish Crème Catalan or Caramel Flan.

The dessert does have a prolonged wait between the time you finish baking until you can dig your spoon into it and enjoy the sweet goodness. But I can tell you this, it’s well worth the wait.

Ingredients:

  • 1/2 cup granulated White sugar
  • 1/4 cup water
  • 3 eggs
  • 2 egg yolks
  • 1 can evaporated milk (14 oz)
  • 1 can sweet condensed milk (12 oz)
  • 1 vanilla pod
  • Pinch of salt

Method:

Preheat oven to 350F. In a pan add 1/2 cup of sugar and 1/4 cup water on medium heat. Dissolve the sugar. Once done increase he flame to high and boil till the sugar starts caramelizing (until it turns an amber color). Get off the heat immediately and pour the caramalized sugar in the ramekins and quickly tilt the ramekins in a circular motion so that the sugar spread evenly in the bottom. This needs to be done quickly as the sugar hardens pretty quickly. Also be careful not to touch the sugar when hot!! (I did and now have a nice big blister on my finger 🙁 )

In a whisking bowl add the eggs and whisk. Split the vanilla pod and extract the vanilla. Add to the eggs and whisk. Add the condensed and evaporated milk and the pinch of salt and whisk lightly again. Now add the mixture to the ramekins. Place the ramekins in a water bath and bake in oven for approximately 40 minutes. The reason I say approximately is because it depends on the size of the ramekins. I had three different sizes so I had to stagger the cook 40, 50 and 60 minutes! The key is to have the creme have a jelly like consistency when you touch it. That’s when you know it’s done.

Remove the ramekins and. Ring to room temperature. Refrigerate for a minimum of 1 hour. I kept mine in for about 3 hours before eating.

When serving use a knife to loosen the sides. Invert onto a plate and let the flan fall off onto the plate and the caramel sauce ooze over the flan. Enjoy this delicious dessert!!

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