Categories: baking, desserts

Ingredients

• 2 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 3/4 cup sugar
• 1/4 cup lemon juice
• 1/4 tsp vanilla essence

Directions

1. Preheat oven to 160C.

2. Heat 1/4 cup sugar in a saucepan, until the sugar is melted and turns gold/amber.

3. Pour caramel into bottoms of 2 ramekins. For easier spreading, heat ramekins beforehand by running under hot water and drying. Set aside.

4. Beat 2 eggs with 1/2 cup sugar. Set aside.

5. Pour cream and milk into saucepan, and simmer for 5 minutes. IMPT: Must simmer for a short while, otherwise if uncooked then the flan will fall apart. Add vanilla.

6. Temper egg/sugar mixture with a little of the cream/milk mixture.

7. Slowly add cream/milk to egg/sugar, alternating with lemon juice.

8. Strain custard mixture, and pour custard into ramekins.

9. Put ramekins into a baking pan, evenly spaced apart. Pour hot water around the ramekins into the pan, until the water reaches about halfway up the ramekins.

10. Bake for 30-40 minutes, or until a knife inserted 2/3 towards the centre comes out clean.

11. Chill for at least a few hours. To release, run hot water along the bottom of the ramekin (if necessary, use a knife to release). Put a plate on top of the ramekin and invert. Leave ramekin for a minute so that caramel sauce coats the flan.

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