Baked custard (flan)

4

Ingredients

Quantity Ingredient
150 grams white sugar
1 tablespoon cold water
juice of ½ lemon
1 tablespoon boiling water
5 mediums eggs
450 millilitres milk
1 teaspoon vanilla essence or 1 vanilla pod

Directions

Preheat the oven to low, 150oC/300oF.

Start by making the caramel sauce: in a heavy-based pot, put 100g of the sugar, with the cold water and lemon juice. Allow to heat very gently until the sugar caramelises (shake the pot occasionally for this to happen evenly) and turns a deep golden colour. Don´t allow this to boil. Take off the heat and stir in the boiling water, carefully. Put the pot back on the heat to dissolve the caramel in the water. Now pour this sauce into the base of either 1 large serving dish, or 4 individual ramekin dishes or moulds. Now make the custard by whisking the eggs and remaining sugar together. Heat the milk and vanilla pod until very hot, but not boiling, then let it sit for about 10 minutes. Take out the pod. Now, beat the milk into the egg mixture (add the vanilla essence if you didn´t use a pod).

Pour the egg mix into the serving dish(es) and place carefully in an ovenproof dish. Pour hot water into this dish to come half way up the sides of the serving dish(es), and cook for about an hour or until set. To serve, let the custards cool, run a knife around the edge of the dish and then invert onto a serving plate.

This can be served with thick cream.

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