Spanish Caramel Custard
Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients (yields 6-8 ramekins):
1/4 cup and an additional 1/3 cup sugar
2 large eggs
1 cup heavy cream
1 cup half-and-half
1.5 tsps. vanilla extract
- Preheat oven to 325°. Make the caramel by stirring 1/4 cup sugar plus 2 tbsp. water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to a boil, swirling pan and brushing down sides with a wet pastry brush (this helps prevent the sugar from crystallizing).
- Cook until it is a medium-dark amber color (about 5–6 minutes). Using an oven mitt and working quickly, divide caramel among the ramekins, coating bottoms evenly. Let them cool until hard.
- Meanwhile, whisk the remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine. Let sit until sugar dissolves (about 3-4 minutes).
- To eliminate air pockets, strain the mix through a fine-mesh sieve set over a medium bowl or pitcher.
- Set the ramekins in a roasting pan lined with a kitchen towel and divide custard among ramekins.
- Pour hot water into the roasting pan to reach about halfway up the sides of the ramekins. Cover the roasting pan with foil, transfer to the oven (be careful with hot water!) and cook for 25 minutes.
- Rotate the pan and cook until custard is set but center still jiggles when dish is nudged (about 20–25 minutes).
- Uncover the roasting pan and let them cool in pan for 30 minutes. Remove ramekins and let cool completely.
- Once cool, cover with plastic wrap & chill overnight. When ready for serving, let them stand at room temperature for 10 minutes. Use a paring knife and hot water for flans that don’t release from the ramekins.
- Serve each flan as is or with a dollop of whipped cream and berries. Enjoy!