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Gary Mehigan

Crème Caramel or “Flan Flan”

Ingredients

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Method

  1. Mix the water and the castor sugar and bring to a gentle simmer over a moderate heat.
  2. The syrup will begin to thicken and become syrupy as it heats keep and eye on it at this stage.
  3. As it starts to tinge a little amber in colour remove from the stove and allow to darken further off the heat.
  4. Pour into the flan mould and reserve aside.
  5. Mix the yolks, milks and vanilla in a bowl, be carefull not to aerate or create bubbles.
  6. Pour into the mould ontop of the caramel.
  7. Place into a water bath, fill the half way up the mould with hot water.
  8. Place in a pre heated oven at 150°c for 35 minutes or until when tapped the custard will only wobble once.
  9. Pierce the centre of the custard with a knife if it comes out clean remove from the oven.
  10. Cool and refrigerate until totally cold.
  11. Run a knife around the edge of the mould and invert the flan dish over a plate.
  12. The custard will come out of the mould easily if the air is released.
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