One of the household favourites, over many, many, years. This delicious pudding is known in Portugal as a pudim flan, in Spain as a caramello, in France as creme caramel. We call it pudim flan, or flan for short.
It’s very easy to make, and totally delicious:
Scrape the seeds from one vanilla pod, and mix well with 125g of castor sugar. Add 4 whole eggs and one extra egg yolk.
Melt 125g castor sugar with two tablespoons of water in a saucepan, then heat the solution on fairly high heat. Try not to do anything, no shaking, stirring, nothing.
The books often suggest that you should heat 1pt milk together with the vanilla pod in a saucepan, remove from the heat just before reaching the boiling point and set aside and let cool down for 10 minutes. I say don’t. Your pudding may not keep as well if you skip this step, but it’ll be so delicious that shelf-life won’t be an issue. Take milk from the fridge. Allow it to warm up a little in the room, especially if you are running your fridge on a cold setting, but use it at still a few degrees less than room temperature. Starting with cold milk leads to an airy flan, light as a feather and milkier in taste. According to our extensive self-experimentation, this makes the pinnacle of flans. A flan fit for a queen!
Prepare a Baine-Marie. Use a tall baking dish such as a 2inch high Pyrex baking dish. Add a kettle of boiling water and six ramekins. We’ve made flan in coffee cups on one occasion, almost anything will do because the heat isn’t all that great, but a fairly heavy porcellain ramekin is preferred over thin anodised aluminum affairs. The thicker wall distributes the heat evenly and allows the temperature to rise slower in the mix.
Preheat the oven to 150C (290F).
Once the sugar turned into a caramel with the colour of dark honey (possibly throwing milk-chocolate coloured bubbles), distribute the caramel among the ramekins. Take care not to engage your bare fingers or tongue, the caramel is at a very high temperature right now. It hurts a lot to lick that spoon!
Finally, pour the milk through a sieve into the egg mix, whisk briefly, then distribute the mix among the ramekins. Cook the whole thing in the oven at 150C for 40 minutes (until the top begins to darken in spots), then remove the ramekins immediately from the water bath and let them cool down.
Chill in the fridge for 2 hours or more. Keeps a few days.
To serve, turn over and resist the urge to add anything.