Caramel flan

    Creme caramel or caramel flan is that chic-sounding friend of custard that sits in a sea of caramelised sugar you will love to cosy up during winter nights on your couch with or it could be that delicacy you could gorge into to satisfy the mid-day sugar crave.  I reminisce about one version of the caramel flan I had while in Chennai on a dessert date with a friend. Good times sure do come guaranteed with custards that turn into golden highlights of a meal, visually and viscerally.

Ingredients:

Sugar

Cardamom

Eggs

Milk

 

Procedure:

Beat the ingredients together and put in a water bath.

Caramelise sugar and pour before hardening in a jar set for making the custard. This is the deciding stage that adds the right flavour to this dessert. In other words, don’t burn the sugar. Only caramelise it.

After a 20 minutes or so of impatient anticipation, insert the edge of your fork into the flan, if nothing gooey sticks to the fork, your flan is ready to go.

Remove from the bath and refrigerate until cold.

Get to scooping the eggy, coagulated goodness that has been sitting, waiting in a sea of smoked sugar just for you.