Crème Caramel (Classic French Flan)

Ingredients (for 6 servings):

• 1 batch of French Custard 
• 150 g caster sugar (for the caramel)
• Hot water (for the bain-marie)

• Method:

  1. Make the caramel: Gently heat 150 g of caster sugar in a pan over medium heat until it melts and turns a deep golden colour. Do not stir too much — swirl the pan occasionally. Once ready, quickly pour approximately 1 tablespoon of the hot caramel into the base of each ramekin. Tilt the ramekins to coat the bottom evenly if needed. Leave the caramel to set (this takes only a few minutes).
  2. Add the custard: Prepare the French Custard according to the previous recipe. While it is still warm, top up each ramekin with the custard.
  3. Bake in a bain-marie: Place the filled ramekins in a roasting tin or deep baking dish. Pour enough hot water into the tin to come halfway up the sides of the ramekins. Carefully transfer to a preheated oven and bake at 170°C (fan) for approximately 20 minutes, until the custards are just set with a slight wobble in the centre.
  4. Cool and chill: Remove the ramekins from the bain-marie and allow them to cool to room temperature. Then chill thoroughly in the fridge for at least 4 hours, preferably overnight.
  5. To serve: Run a thin palette knife or small offset spatula around the edge of each ramekin. Invert onto a serving plate — the crème caramel should slide out easily. The caramel sauce will flow around the custard, creating a beautiful glossy pool.

  Tip: If your custard begins to curdle during preparation (it has been heated too fiercely or too quickly), remove it from the heat immediately and beat vigorously with a spoon until smooth. If needed, pass it through a fine sieve or blend briefly in a food processor to restore the silky texture.

  Enjoy your silky, wobbly crème caramel with its signature bittersweet caramel sauce!