Eid Mubarak to everyone!
I have saved this near and dear recipe for today as it certainly deserves center-stage.Despite the distinctly French name, creme caramel is a world-wide favored dessert made in South America, Far East Asia, India, Europe, North America, and of course Arabian countries. I’m not quite sure about Africa.
The name changes according to where it is made. There is creme caramel, as well as flan, custard caramel, custard pudding, flan leche, and copa lolita, among others.
The concept however is the same: a base of caramelized sugar is topped with a custard of sorts and baked in a water bath until set. Some use more egg yolks than whole eggs. Some use cream instead of milk.
Either way, this is a fantastic, fantastic recipe to have and apply, which I have been making for more years than I remember, and which I have picked up from my dear mother (الله يرحمها).
4 Tbsp+10 Tbsp sugar
8 large eggs
2 tsp vanilla
1 litre whole milk
Preheat oven to 325F.
Place the 4 tablespoons in a pan over high heat until melted to a golden brown. Be careful to not burn.
Quickly pour and swirl in the metal loaf tin to cover the base.
You must work fast because the caramel cools and freezes very quickly. St the tin aside.
In the blender, put the eggs, sugar, milk, and vanilla. Blend until combined and sugar is dissolved, about 3 minutes.
Pout the resulting custard mix through a strainer over the set caramel in the metal loaf tin.
Place the tin in a larger baking tray filled with hot water that comes up to half the sides of the loaf tin.
Bake for approximately 90 minutes (1 hour 30 minutes).
Remove from oven and let cool to room temperature before refrigerating the loaf tin overnight.
Just before serving, loosen the edges of the creme caramel from the sides of the tin, say bismallah, and tip the tin over in one swift movement onto the accommodating serving dish.
There will be some delicious liquid caramel forming a shallow pool around the flan.