Last night husband decided to make a flan â baked custard. This is not very hard to make, you don’t need any fancy powders, etc. Just the caramel might be a bit tricky, if you have never done it before. The better quality eggs and milk you use, the better this will be. (whole milk and farm eggs)
For the caramel, put 100g sugar (a scant 1/2 cup) in a small saucepan. Start it out on high heat and then lower. You can swirl it a little bit, but don’t stir and don’t get it up the sides of the pan as that part will cool and harden. Cook it until it is a nice warm brown colour, but not to the point of burning. This will take about 10 minutes. Pour it into the mold which should be sturdy, heat-resistant, meant to go in the oven. Turn and tilt the mold so that the caramel is spread around as much as possible. Watch you don’t get burned.
Beat together 6 eggs, then add 150g sugar ( 2/3 cup ). Warm a liter of milk along with about an inch of vanilla bean, split. Pour the milk into the eggs, beating all the while. You can get rid of the vanilla bean, if you like. Pour this mixture into the prepared mold. You will also need another recipient, big enough to contain the mold and also that can go in the oven. Put the filled mold into this second recipient and pour hot water so that it comes up around the mold, but doesn’t get in there. Bake for about 50 minutes to an hour in a moderate oven. Let cool, then refrigerate.
While husband was doing this, I was working on a pile of ironing. Somehow he had a bit too much mixture to fit in the mold, so he poured it into a small bowl and said, “Do you want to drink this?” ” Hmm,” I answered, “would that be like eggnog?” He promptly splashed a healthy dose of whisky into the bowl.
Suddenly ironing became a pleasurable task!