This popular dessert is often called creme caramel; it is perfect after a spicy meal. In this easier version, you do not need to make caramelized sugar. Fruit salsa on top is a refreshing twist.
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Cooling Time: 3 hours
1/2 cup (125ml) caramel or butterscotch syrup (sundae topping)
1 can (370 ml) evaporated milk
1/3 cup (75ml) granulated sugar
4 Ontario eggs
3/4 cup (175ml) milk
1 tsp (5ml) vanilla
1-1/2 cups (375ml) diced unpeeled Ontario Peaches or Nectarines
3/4 cup (175ml) Ontario Blueberries or diced Pears or Plums
1 tbsp (15ml) Ontario Liquid Honey
1 Grated zest of 1 lime
2 tsp (10ml) Fresh lime juice
Pinch Crushed red pepper flakes (optional)
Pour 1 tbsp (15ml) of caramel sauce into each of eight 4 oz (125ml) custard cups or ramekins. Place cups in 13 x 9 inch (3L) baking dish or roasting pan. Bring 6 cups (1.5L) water to boil.
In large measuring cup or bowl, whisk together evaporated milk, sugar and eggs; whisk in milk and vanilla until smooth. Pour evenly into each cup. Place baking dish on oven rack and fill with 1-inch (2.5cm) boiling water. Bake in 3500F (1800C) oven for 25 to 30 minutes or until centres are almost set. Let baking dish cool on wire rack for 15 minutes. Remove cups from water to cooling rack and let stand for 15 minutes. Refrigerate for 2 to 3 hours or until cold (If making a day or two ahead, cover with plastic wrap or foil when cold.)
Salsa: In medium bowl, combine peaches and blueberries. In small bowl, mix together honey, lime zest and juice, and pepper flakes (if using); sitr into fruit.
To unmod flans, run knife around edge of each, and invert onto serving plates. Serve topped with fruit salsa.
Tip: Lightly oil the measuring spoon for the caramel sauce and it will slide out easier.
Nutritional Information: 1 serving
Protein: 8 grams
Fat: 4 grams
Carbohydrate: 34 grams
Fibre: 1 gram
Sodium: 150 mg