Caramel custard dessert: A classic treat to eat and admire

You eat with your eyes as much as your mouth and taste buds. Sometimes, there comes a dessert that is as fun to eat as it looks and we want you to feast your eyes on this classic caramel custard dessert. It’s also known as crème caramel flan. Using just a few ingredients that you probably already have at home, you can make this flan in a very short amount of time. It’s perfect for fancy dinners as well as your weekend braai with friends and family this summer.

Caramel custard dessert tips

You’ll be making your own caramel which just takes a vigilant eye and some stirring. You’ll know it’s ready when its a deep auburn brown colour. You can also turn it into salted caremel by adding a good pinch of salt and tasting (without burning). If you have the right bowls, great, but if you have souffle ramekins, use those. However, you can also turn it into one whole pie but remember to adjust the cooking time and test the texture all around and in the middle.

ALSO READ: Traditional Kakamus pudding with custard

Are you in the mood for pudding that works with fancy events or weekend braais? Try our caramel custard dessert and enjoy

Caramel custard dessert recipe

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Recipe by Gary Dunn Course: DessertCuisine: GlobalDifficulty: Easy

Servings

5-6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

45

minutes

Ingredients

• For the caramel:

• 90 g 90 granulated sugar

• 3 tbsp 3 water

• For the custard:

• 4 4 eggs

• 45 g 45 castor sugar

• 1 litre 1 milk

• 2-4 drops 2-4 vanilla essence

Method

• Put granulated sugar into a heavy pan with water and dissolve without boiling. When it has dissolved bring the syrup to boiling point and boil until it is golden brown.
• Pour the caramel into dariole moulds and make sure the bases are evenly covered. When cool, butter sides of the moulds.
• For the custard
• Blend together eggs and castor sugar.
• Warm milk, then pour it on to egg mixture. Mix well and add a few drops of vanilla essence.
• Strain the custard into the moulds. Place moulds in a meat tin half filled with hot water.
• Bake in a very 175°C oven for about 45-60 minutes or until a knife inserted in the centre comes out clean.
• Leave the custards in a cold place overnight before turning them out on to a flat serving dish (see Notes below).

Notes

• When baking the custard do not cook too quickly or there will be bubbles in the mixture. Turn out just before serving, having left it in the refrigerator for at least 12 hours so that the moist custard has fully dissolved the caramel

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Do you want to make more classic dessert recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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