It’s his mother’s specialty.
I often think back to the days when my own mother cooked for our family.
Sometimes, Mom would even make us dessert.
Simply Recipes / Photo Illustration by Wanda Abraham / Getty Images
One of my favorite desserts she made was a steamedflanor creme caramel.
My mother rarely wrote down her recipes and eyeballed all her ingredients.
As a cookbook author, I cant help but feel envy.
Simply Recipes / Kat Lieu
Reading about it, I couldnt help but feel a tug of nostalgia.
Jackman had a name for the recipe, tooMums Creme Carameland his baked version looked perfect onInstagram.
My mom would just use a large stainless steel mixing bowl to make flan or creme caramel.
Simply Recipes / Kat Lieu
First, preheat the oven to 320F and position a rack in the center.
Crack the eggs into a large mixing bowl, then whisk in the vanilla sugar.
Be careful not to let the temperature exceed 160F, as this could cook the eggs prematurely.
Slowly pour the hot milk mixture into the eggs while continuously whisking.
This gradual process incorporates the hot liquid without scrambling the eggs.
Set the custard mixture aside and start making the caramel.
Youre looking for a dark amber color, but be careful not to burn the caramel.
Pour the caramel carefully into the pan or flan mold.
It will be very hot.
Give the pan or mold a swirl so the caramel coats the bottom and sides.
Let the caramel harden for a few minutes before pouring in the custard.
If your flan is on the thinner side, this takes only about 30 minutes.
Thicker flans will need to bake for 45 to 60 minutes.
