Betty's Elegant Caramel Custard

In this video, Betty demonstrates how to make Elegant Caramel Custard. In Spanish cooking, this dessert is called Flan. It's delicious!

Ingredients:

1 cup sugar
½ cup water
3 whole eggs
2 egg yolks
½ cup additional sugar
2 ½ cups lukewarm milk
1 tablespoon vanilla extract

In a medium-sized pot, combine 1 cup sugar and ½ cup water. Cook, stirring constantly, over medium heat, until mixture comes to a boil. Reduce heat to low and cook, stirring constantly, 10 minutes, or until sugar caramelizes (turns an amber color). Pour equal amounts of the syrup into 8 custard cups. In a large mixing bowl, use an electric mixer to beat 3 eggs, 2 egg yolks, and ½ cup sugar until blended. Gradually add 2 ½ cups lukewarm milk, continuing to blend with an electric mixer or whisk. Blend in 1 tablespoon vanilla, until completely blended. Spoon custard mixture equally into the 8 custard cups on top of the caramelized sugar. Place custard cups in a roasting pan, and add hot tap water to a depth of ¼ -inch to ½-inch. Cover roasting pan with aluminum foil. Bake at 325 (F) for about 45 minutes, or until a knife inserted into the thickest part comes out clean. Remove custard cups to a wire rack, and let stand at room temperature for 1 hour. Place the custard cups back in the roasting pan (which has been emptied of water) and re-cover with the aluminum foil. Chill 3 hours. To serve, run a knife around the sides of the custards to loosen them completely and neatly from their cups. Invert each onto a serving plate, allowing all of the watery syrup from the bottom of the cup drizzle over the top. These Elegant Caramel Custards are beautiful, and they are very simple to make. I hope you enjoy the recipe! --Betty 

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[110cottoncandy]

can i just put it in a 9 inch glass pie plate? and if i can how long would it take to bake?

[bettyskitchen]

@110cottoncandy Yes, you may bake it in a 9-inch pie plate. It will take longer, so start testing before they have a chance to actually get done, by placing a table knife in the center. When it comes out clean, the custard is done.

--Betty :)

[SandraCherry101]

you can make the carmel faster if you just add shugar and NO water. Just a quick tip you might want to try.

[bettyskitchen]

@SandraCherry101 Thanks for the great tip!

--Betty  :)

[fire1202]

That is a very beautiful custard. Thanks for the recipe.

[LilyCupcakeGirl]

i love your recipe its sooooo delicious!!

[TheVonBrotherhood]

@SandraCherry101 You risk burning the sugar, that's the reason why people add water. She might not know that but it's true. And melting the sugar without water can possibly turn it into Carbon since only most professionals know how to do it correctly. Or so I've heard.

[SandraCherry101]

your welecome :)

[bettyskitchen]

@Aristaeus89 Thanks for the great information!

--Betty :)

[Aristaeus89]

@110cottoncandy Hi, this happened to me before. What I found out (the hard way) is that its better to not stir it at all, at this point. Just let it melt by itself. Just stir it when all the sugar is liquid. However you have to be careful not to have too much heat. Its better (in my opinion) to use less water, barely enough to wet the sugar. Actually you can do it without water at all, but you may burn the caramel this way. Remember you are looking for a golden honey-like color.