Crème Caramel

This recipe definitely needs a bit more practice. Rather than a smooth texture for the crème caramel, I somehow ended up with a lumpy flan. One theory is that you need to tap the tray before cooking to get rid of air bubbles. Also, you are meant to pass the egg mixture through a sieve to smooth out lumps but I only had a strainer in the house.

So, here's the recipe that came from a friend of my brother's:

6 Tbs sugar
6 eggs (if 700g dozen), 5 eggs if bigger, 7 if smaller
1/2 rice bowl of sweetened condensed milk
1/2 rice bowl of sugar
3 rice bowls of milk

Gently heat the 6 Tbs of sugar in a shallow round metal tin till it bubbles and then goes brown. Ideally, avoid using a non-stick as it is hard to cover the bottom of the tin. Allow the toffee to cool and set.

In a separate bown, mix together the condensed milk, sugar and milk until well blended. Pass mixture through a sieve into the round tin and tap the tin to remove any bubbles. Place tin into a water bath with boiling water and cook in a 150C oven for around 1.5 hours. If it browns too quickly, reduce temperature to 120C. If you have a fan forced oven, don't use this, go old school.

Allow the crème caramel to cool and refrigerate before serving.