Mini-flan

Lissa I like to make mini-flans with my mini-me in mini-muffin tins. It’s the perfect light dessert. You can store in your fridge and they keep nicely for over a week, so you can spread them out over time. In our… Sweets How to make Flan, custard desserts, mini flan recipe, creme caramel recipe European Print Recipe

: 6

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the caramel:
1 cup sugar
½ lime
⅓ cup hot water

For the flan:
1 cup heavy cream
½ cup milk (any kind of milk will do, except skim milk)
2 eggs
1 egg yolk
¼ cup sugar
a dash of vanilla bean paste
orange zest, from a few passes with a Microplane, if desired

Instructions

Arrange six ¾-cup ramekins in a baking pan. No ramekins? No panic! Teacups also work, as will silicone muffin trays.

Make the caramel:
In a heavy-bottomed saucepan, melt a cup of sugar over high heat, stirring occasionally with a long, heatproof spoon. When the sugar has melted and is a nice hazelnut brown, remove from the heat by transferring the pot to a cool burner. Cool the caramel, halting the cooking process, with a squeeze of lime. (Stand back a little, it may splatter).

Make the caramel designs:
Allow caramel to cool until it drops thickly from the spoon and make the spun-caramel designs: dip the spoon into the warm caramel and swirl the dripping spoon over a silpat. You can gently re-heat the caramel if it cools beyond your liking. Use about a quarter cup of the caramel for the designs.

Loosen the remaining caramel by adding the water and popping the pan back on the heat, stirring to incorporate. You should have a more pourable liquid. Spoon a tablespoon or so of this caramel into the bottom of each ramekin or baking vessel.

Make the custard:

Preheat the oven to 350°F.

Scald the milk and cream by heating it until small bubbles appear around the edge of the pan.

In a bowl (we like the kind with a pourable spout), whisk the eggs, egg yolk and sugar. Pour the hot milk/cream over the egg/sugar mixture and stir. Add vanilla and orange zest (or whatever other flavorings you may like.)

Divide this mixture evenly into each ramekin on top of the caramel. Set the ramekins onto the baking tray and pop it into the oven. Add enough water to the tray so that the ramekins have a nice water-bath (the water will reach about halfway up the sides of the ramekins.)

Bake these cuties until they're just set, about 30 minutes. Go for a set-top, with a little jiggle! (The flans will continue to firm as they cool. )

Place them in the fridge to chill. To serve, run a small knife around flan to loosen. Turn over onto a plate. Shake gently to release flan, allowing caramel syrup to run all over. Top with the caramel designs. Any extra make excellent mustaches.