busterwilde: Is this not a flan? It very much resembles one.
This is a solid recipe that explains some important steps very well for people who many not be overly familiar with them (like water baths and tempering the eggs).
TheLadyEve: Recipe by: Recipe 30
400g – 14 oz sugar, or approx two cups (use half for caramel)
7 eggs (four whole, three yolks)
1 Litre (1 quart, approx.) whole milk
1 vanilla bean
Add half the sugar to a mixing bowl. Preheat oven to 160C
Break 4 whole eggs plus 3 egg yolks and add to sugar.
Place the milk in saucepan, place on stove at high heat until it boils.
Slice vanilla bean in half and scrape all the seeds.
Add the seeds to the egg mixture and the vanilla pods to the milk.
Mix all ingredients by hand for 2 minutes.
Once milk almost boils, combine it to the mixture while whisking fast.
For the caramel, place the remainder of sugar in saucepan on high heat with a little water just enough to soak, about one quarter cup.
Strain the mixture in a fine sieve to remove vanilla pod and any cooked egg lumps.
Once the caramel starts to brown, shake the saucepan to mix evenly, don’t let it get too dark as it will get bitter. Pour into dariole or ramekin moulds. (Be very careful as caramel is super hot)
Let the caramel cool down for 5 minutes then fill the moulds with the mixture.
Place moulds in a large baking dish, fill dish with hot tap water (Bain Marie) half way up and place in oven for 40 minutes at 160C – 320F in convection oven.
Once cooked, remove from oven and take moulds out of water for cooling. Leave to cool at least 2 hours, for best results one to two days in the fridge.
TheBottomOfTheTop: I appreciate the thorough directions: tempering, water bath, etc. That will be helpful for the less experienced who try this.
iocanda: I would rather ommit the vanila.*
When doing the caramel, do not let it overcook, but if you manage to make it a bit more darker than in the gif, much better.
Other meassures that work are: 1 egg for 1 soup spoon of suggar for 1 cup expresso size of whole milk. 3 more yolks.
* I would ommit the vanila because it distracts the flavouring. It does not mean the vanila must be ommited, but there is a big difference in flavours with or without, and the without should be given a taste.