It was a long anticipated dinner party - nothing fancy actually - just your typical South African braai. Because I have a reputation for delicious and healthy baking we were also invited to bring dessert. We suddenly have a glut of goats milk with the bumper crop of kids born. Our free roaming chickens are also giving us plenty of wonderful eggs. Fresh goats milk. Organic eggs. Equals = Crème Caramel
This is a dessert that always seems so extravagant it must be complicated. But; no. It is surprisingly easy as long as you don't burn the sugar. Just almost burn it.
And yes - for those of you who know my dislike of all things sugar - you read correctly. I made a dessert with sugar! I have yet to find a working alternative for the caramel part of Crème Caramel that isn't sugar. So here goes:
CARAMEL (part of Crème Caramel):
1 Cup Sugar
1/4 cup
Once the sugar and water is in the pot you need it to be wet but not pouring water. Keep the pot on a medium heat. Do not stir. You may swirl if necessary. Don't leave the pot unattended. The sugar takes about 10 minutes to caramelize. But it happens very suddenly so don't let it burn - although it may seem almost burned.
Immediately pour your caramel into a deep pyrex dish. Swirl it gently to coat the bottom and sides a little. Then set aside to cool.
CUSTARD (part of Crème Caramel):
1 litre Goats Milk (or any milk you prefer)
6 eggs
1 tablespoon sugar
1 tablespoon vanilla essence
Using your caramelized pot, slowly heat the litre of milk and tablespoon of sugar. While heating the milk beat your eggs and vanilla. You'll also need to boil a kettle of water as the Crème Caramel must bake in a bath.
Once hot but not boiling, remove the milk from the heat. Beat the egg mix and slowly drizzle the hot milk into the eggs. Then pour your custard into the pyrex dish over the caramel. Carefully place the custard in your boiling water bath.
Bake at 160 C for 45 minutes. Then allow to cool thoroughly before placing in the fridge. You should allow it to set overnight. In the morning use a knife to loosen the edges.
And this is the tricky part. Carefully place a large slightly scooped dish over the pyrex bowl and with a swift but firm motion - FLIP!
This baked custard - flan - certainly looks and tastes like food for royals! Crème Caramel is the perfect way to end a very special meal. Bon appetit!
