Caramel Lime Custard/Flan
My search for the best caramel custard/flan ends here!
I’m extremely fussy about the texture of my flan…and this recipe truly nails it.
It has the lightness of a true caramel custard, and isn’t starchy or eggy at all. And the texture is so luscious n silky…Mmm simply irresistible!
For Caramel
1/2 a cup sugar
2 tsp of water
Put the sugar along with the water on low flame till the sugar becomes golden. Pour into an 8 inch round cake pan.
For the flan :
2 cups whole milk
1 cup heavy cream
3 tbsp Sugar
1 tsp Vanilla extract
4 egg yolks and 1 whole egg
Warm up the milk in a thick bottomed pan on low heat. Dissolve sugar stirring constantly. Add the cream and eggs to the milk and whisk nicely….I used an electric egg beater. Add the vanilla extract and the zest from 1 whole lime. Pour this mix into the caramel lined cake tin.
Place the cake tin in a larger baking pan and cover with an oven safe lid. Pour water into the larger baking pan till it covers 1/3 the height of the cake pan.
Place the pans in a preheated oven at 350F.
Bake for about 60 min or till the centre is firm and a knife inserted in the middle comes out clean.
Gently take out the cake tin from the larger pan and chill in the fridge for at least 2 hours. Loosen flan by dipping the cake tin in hot water for a minute. Then flip carefully on serving plate. Garnish with slices of pan-seared lime.
