Creme Brulee meets Leche Flan
Today I wanted to make creme Brulee,but then I saw a picture of Leche Flan.So I couldn't decide.
Why not marry them??? Take the good features of each dish and combine.I love Leche Flan,but 12 egg yolks is a lot.And I looooove creme brulee,but the top can sometimes be bitter.
You get the idea :)
For the custard :
400 ml of double/heavy cream
60 gr sugar
30 gr brown sugar
170 ml milk
30 ml water
1-2 teaspoons vanilla extract
a dash of salt
4 egg yolks
For the caramel :
100 gr brown sugar
3 tablespoons of water
or 100 gr caramel syrup
for the mold : 1 tablespoon of butter
You should start with the caramel.In a heavy bottom saucepan mix the brown sugar with water and let it melt and caramelize.Don't stir,just carefully move the pan.Once the color is golden brown/amberish,you are done.
Let's move on with the custard ! If you have a blender,add all the ingredients and mix for 20 seconds,if you don't have a blender,whisk the ingredients until the sugar has dissolved.Chill the mixture in the fridge for at least 2 hours.
Now you got to grease an ovenproof deep dish and fill the bottom with the caramel.You can also use a lot of small molds.
For the oven you need a deep baking tray.Place your mold with the bruleeflan in the deep tray and fill the tray with hot water,so that the mold is inside the water.1-2 'fingers' of water will do the job.Preheat the oven to 150 degree celsius (medium heat) and cook the brulee flan for 30-40 minutes or until a inserted toothpick comes out clean.
Chill until you serve it!
To serve it simply take a flat plate and place it on top of the flan mold.Hold plate and mold together and flip rapidly.Taaadaaaaa