1 glass or ceramic serving dish (8x4 inch or 20x9 cm) or 5 ramekins
Preparation
To make the caramel: moisten the sugar cubes by running them under tap water, then place them in a small saucepan and heat
Once done, quickly spread the caramel on the bottom of the pan which will be used for serving, making sure to cover the sides
Bring the milk to a boil in a saucepan with the extrafine sugar and infuse with the vanilla bean.
Preheat the oven to 350°F (180°C).
Crack the eggs into a bowl, add a pinch of salt and beat them with a whisk or fork, as you would for an omelette. Pour the boiling milk into the bowl, stirring vigorously
Strain the mixture then distribute it evenly into the pan with the caramel
Pour a little hot water into an oven safe pan larger than your serving dish. Place the serving dish in the pan with water so that the water comes about halfway up the dish. Bake for about 30 minutes. While cooking, the water should constantly simmer and the cream should not boil, so keep an eye on your oven. When done, you should be able to insert a knife and have it come out clean
Let cool (chill for about 4 hours)
Optional: since this is an "upside down" crème caramel, before serving, run a knife along the sides of the pan and turn the pan upside down on a serving dish ;-)
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Final Thoughts
A very simple childhood recipe to make!
You can also make the same recipe using 5 individual ramekins
Note: the recipe must be prepared several hours in advance so that the flan will be cold when serving
