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| ●Custard |
Photo #1
Photo #2
Photo #3
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In a bowl, mix together egg yolk, whole egg and 6 - 7 drops of vanilla essence. (Photo #1)
Stir in milk and blend well. (Photo #2)
Pass the batter through a sieve once.
Fill small ramekins 4/5 full with the batter.
Pour hot water into a baking tray and place the ramekins in it. Bake in a preheated oven at 100˚C - 120˚C (212˚F - 248˚F) for about 50 – 60 minutes. (Photo #3)
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| ●Caramel Syrup |
Photo #1
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In a saucepan, heat sugar over medium heat. Stir occasionally until the sugar is dissolved and begins to brown. Then, to avoid burning the sugar, lift the pan over heat source, stir and put it back over heat. Repeat this process until the sugar becomes dark brown. (Photo #1)
When steam comes out and the sugar becomes dark brown, remove from the heat, add water and stir quickly. Be careful as the caramel might pop when it comes into contact with the water.
Pour the caramel over the flan and refrigerate.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
five 6cm ramekins |
0kcal |
90 minutes |
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| milk |
200g |
| sugar |
50g |
| egg yolk |
20g |
| whole egg |
50g |
| vanilla essence |
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