Mini Caramel Flans with Biscuit Crust
★Ingredients
For the caramel layer:
1/2 cup (100g) sugar
2 tablespoons water
For the custard:
2 cups (500ml) milk
1/2 cup (100g) sugar
4 large eggs
1 teaspoon vanilla extract
For the crust:
1 cup (100g) crushed digestive biscuits (or graham crackers)
4 tablespoons melted butter
★Instructions
- Prepare the caramel:
In a saucepan, combine the sugar and water over medium heat.
Cook until the sugar melts and turns golden brown. Do not stir, but swirl the pan occasionally.
Quickly pour the caramel into the bottom of each ramekin or muffin tin, spreading it evenly.
- Make the crust:
Mix the crushed biscuits and melted butter in a bowl until the mixture resembles wet sand.
Press a thin layer of the mixture over the caramel in each ramekin. Set aside.
- Prepare the custard:
In another saucepan, heat the milk and sugar over medium heat until warm (do not boil).
In a separate bowl, whisk the eggs and vanilla extract.
Slowly pour the warm milk mixture into the eggs while whisking continuously.
Strain the custard through a sieve to remove any lumps.
- Assemble and bake:
Pour the custard mixture over the biscuit crust in each ramekin.
Place the ramekins in a deep baking tray and add hot water to the tray, filling it halfway up the sides of the ramekins (water bath method).
Bake in a preheated oven at 160°C (320°F) for 30-40 minutes, or until the custard is set but slightly jiggly in the center.
- Cool and serve:
Let the flans cool to room temperature, then refrigerate for at least 2 hours.
To unmold, run a knife around the edges of each ramekin and invert onto a plate.
Enjoy your mini caramel flans with a buttery biscuit crust!
