Creme Caramel Flan With A Spun Sugar Cage
Few things in life are better than an individual-sized wiggly, jiggly dessert, and that's exactly what you'll get with this mini flan! With custard on the bottom and caramel on the top, we're going to go ahead and dub it the devilishly delicious mullet of the culinary world.
For the caramelized sugar:
- 1 cup sugar
- 3 tbsp water
For the custard:
- 2 cups milk
- ½ vanilla bean
- 4 eggs
- ⅔ cup sugar
- 4 ramekins
1. Preheat the oven to 350°F. Bring the water and sugar to a boil in a saucepan over medium heat. Once the caramel has browned, remove the pan from heat and let the mixture cool until the bubbles have disappeared. Place 4 ramekins in a casserole dish and divide the caramelized sugar between the ramekins, making sure to save some back for the spun sugar toppings. Let the liquid cool.
2. Add the milk to a saucepan over medium heat, scrape the contents of ½ a vanilla bean into the pan, mix well, and bring to a boil.
3. Mix the vanilla milk with the eggs and sugar and pour the mixture through a sieve. Divide the smooth liquid between the 4 ramekins and pour over the cooled caramel base.
4. Fill the casserole dish halfway with hot water, transfer the dish to the oven, and cook for 25 minutes. Refrigerate the flan for at least 90 minutes after removing from the oven.
5. To create the spun sugar toppings, first place 4 ramekins upside down on parchment paper and brush the outsides with oil. Use a wooden spoon to drizzle the remaining caramelized sugar back and forth in a zigzag pattern over each ramekin, as shown in the video.
6. Let the spun sugar dry and carefully cut away the excess threads around each ramekin.
7. Carefully flip the creme caramel flans onto small plates and place the spun sugar cages on top.
You can find the recipe for the Caramel Apple Galette featured in the bonus video here.