A very classic dessert that I prepare a little differently by adding a bit of sweetened condensed milk, which makes it very smooth and more in the style of a flan traditional in Puerto Rico, where my wife came from. An excellent dessert for company that can be made ahead.

Crème Caramel

Category

Category name

Serves

4

For the Caramel

Ingredients

  • ¼ cup sugar
  • 2 tablespoons water

Method

  1. Preheat oven to 325°F.
  2. In a small copper or stainless-steel saucepan, combine the sugar and water over medium heat and cook, without stirring, until the sugar dissolves and boils; continue cooking until the caramel reaches a golden to medium-brown color, about 4 minutes. Carefully pour the caramel into 4 ramekins or Pyrex custard cups. Set aside, let harden and arrange in a sauté pan.

For the Custard

Ingredients

  • 3 eggs
  • 2 teaspoons vanilla
  • 1 ½ cups half-and-half
  • ½ cup sweetened condensed milk

Method

  1. In a medium bowl, beat the eggs with a whisk until smooth. Add the vanilla, half-and-half, and condensed milk and mix well. Pour the custard evenly into the cups containing the caramel. Gently pour enough water around the custard cups to reach halfway up the sides to create a bain-marie. Cook in the oven until just set in center, 50 minutes to 1 hour. Cool to room temperature before refrigerating. To serve, unmold by carefully releasing the sides with a knife and inverting the ramekin or cup onto a plate, allowing the caramel to drizzle over the custard.