Prep 10 mins
Cook 40 mins
A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without.
- 1 cup sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 pint milk
- 3 large eggs
- 1 tablespoon pure vanilla extract (optional)
- Preheat the oven to 140C and boil a full kettle.
- Put everything in the blender APART from the cup of sugar.
- Blend until completely smooth and let it settle.
- Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
- Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
- With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
- Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
- Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
- Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
- To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
Perfect recipe! It's the best creme caramel I've ever tried!!!!
This recipe was a disaster for me.
First off, I have made creme caramel many times before trying this specific recipe and have never had such bad luck before.
To start, 140C is not hot enough, after 45 minutes I did a knife test and it was completely wet still. The flan wasn't even a solid yet.
All the other recipes call for at least 180C, so I decided to increase the temperature to 180C in attempt to salvage it.
1 hour later, it passed the knife test so I removed it from the oven and chilled it for 6 hours.
After turning it over, it all collapsed on itself. It basically turned into a sloppy custard.
All other recipes I had tried up til now used at least 6 eggs for the same amount of liquid.
Due to reasons above, I had to rate this recipe a 1/5.
I think if I had just gone with my instinct, I wouldn't have wasted all my ingredients on this.
I definitely won't be trying this one again.