By Shireen Jamooji
Creme caramel, caramel custard, flan. This divine dessert goes by many names. It originated in Roman times and has only gained popularity over the years. Try this simple recipe to make your own at home.
1 cup sugar (for caramelising) 1/4 cup water 4 eggs 1 cup milk 1/2 cup sugar (for the custard mixture)
Preheat oven to 165°C. In a saucepan, heat 1 cup of sugar with 1/4 cup of water until caramelised.
Pour the caramel into ramekins, tilting to coat the bottoms evenly.
In a separate bowl, whisk 4 eggs, 1 cup of milk, and 1/2 cup of sugar until well combined.
Pour the mixture into the caramel-coated ramekins. Place the ramekins in a baking dish filled with hot water halfway up the sides.
Bake for 40 minutes until set but slightly jiggly in the centre. Remove from the oven and let cool. Refrigerate for at least 2 hours.