Crème Brulée

Spanish flan, another name for Crème Brulée, has a sweet history and definition. This rich dessert has its roots in the Roman Empire, where it was popularised as a custard-like delicacy. French cooks refined the recipe throughout the years, resulting in the legendary prominence it has today. The word "Crème Brulée" literally means "burnt cream," alluding to the crust of caramelised sugar that sits on top of the silky custard. Crème Brulée is a joy to be savoured and indulged in, thanks to its silky texture and delicate flavours, which have earned it a particular place in my heart.

Cooking time:  About 80 minutes. Serves 8. 

INGREDIENTS: 

• 200 grams of sugar (to be burned)
• 8 eggs
• 8 tbs sugar
• 1 tbs vanilla essence
• 1 litre milk​

METHOD: 

Preheat your oven to 160 Celsius. Add the 200 grams of sugar to a pan and heat over medium-low, stirring frequently, until it turns into a golden-brown syrup.
In the meantime, place your ramekins into a deep roast tin that was half filled with hot water.
Once the caramel is ready, pour it into your ramekins.
Separately, beat the eggs and sugar until creamy and fluffy. Add the milk and vanilla and give it another good mix.
Fill up your ramekins with the egg mixture. Cover each ramekin tightly with foil and bake for about 50 minutes. Remove from the water and let them cool down to room temperature before putting them in the fridge overnight.
The next day, run a knife around the edge of the mould and flip them carefully onto a plate.
They will be a delicious creamy texture, floating on a decadent caramel sauce.
ENJOY!