Creme caramel, dessert of the day

Cream caramel or flan is my all time favorite dessert. I love the silky texture and the milkiness of it. There are so many recipes out there. I've tasted a few of those recipes and I love this recipe the most. Good creme caramel should be perfectly smooth and creamy. The recipe requires only milk no cream.  Making dessert is so fun. Love it!

These are the ingredients that you need. Simple, isn't it?

Creme Caramel (adapted from Sherry Yard, The secret of baking)


Caramel

• 1 TBSP water
• 135 g sugar

Method

• Combine the water and sugar in a medium saucepan. Stir them together.
• Over the high heat and bring to a boil. Do not stir from this point on
• Continue to cook until sugar turn golden brown, remove the heat and let it sit for a minute or until the bubble subside.

Creme Caramel

• Caramel (above)
• 450 g milk
• 55 g sugar
• 1 vanilla bean or 1 tsp vanilla extract
• 3 large eggs, at room temperature
• pinch of salt

Method

• Preheat the oven to 160 degree C. Adjust the rack to the centre of the oven.
• Carefully and quickly pour about 2 tablespoons of the hot caramel into each of six 4-ounce ramekins. (I used recycle yogurt containers) Set the caramel coated ramekins in a large baking pan, Make sure the baking pan is at least 1/2 inch deeper than the ramekins.
• Whisk together the milk, sugar and vanilla in a medium saucepan. (scrap out the seeds from the vanilla pod if you are using the vanilla pod)
• Whisk together the eggs and salt in a large bowl. Pour in the milk mixture. This is the custard base.
• Fill each ramekins to the rim with custard. Fill the larger baking pan with hot water until the water rises 2/3 of the way up to the ramekins. Cover the baking pan loosely with aluminum foil and bake for 45 minutes.
• Chill the custard before serving, preferable overnight.