Recipe courtesy of Rachel Allen
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: 4 (4-ounce) cups or ramekins

These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups.

Preheat the oven to 325 degrees F.

Whisk the eggs in a bowl. Add the brown sugar, and mix well. 

Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface. 

Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center. 

Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving.

These gorgeous and very simple little desserts are somewhat like creme caramel or French 'flan'. The brown sugar adds a delicious, rich, toffee-ish flavor. You can even bake them in little espresso cups.

Preheat the oven to 325 degrees F.

Whisk the eggs in a bowl. Add the brown sugar, and mix well. 

Place the milk, cream and orange zest, if using, into a saucepan and bring up to a simmer. Remove the saucepan from the heat, and gradually pour into the egg and sugar mixture, whisking continuously. Pour the custard mixture through a sieve and into a large jug, and skim off any froth from the surface. 

Place the cups or ramekins in a baking dish, or wide shallow pan, and fill them up with the custard. Pour enough hot water into the baking dish to come halfway up the sides of the cups or ramekins (known as a bain-marie) and cover with foil. Bake in the oven for about 40 minutes, or until the custards are just set in the center. 

Remove the custards from the baking dish, and serve warm or allow to cool. Either way, sprinkle a little bit of extra brown sugar on top just before serving.

Cook's Note

If you wish, use a kitchen blow torch to caramelize, or 'brulee', the brown sugar on top for a lovely crunchy surface.

Categories:

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Baked Ham with Brown Sugar-Honey Glaze

Recipe courtesy of Trisha Yearwood

Baked Ham with Brown Sugar Mustard Glaze

Recipe courtesy of Georgia Downard

Brown Sugar Oatmeal Cookies

Recipe courtesy of Ree Drummond

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Baked Brown Rice

Recipe courtesy of Alton Brown

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Brown Sugar Skirt Steak

Recipe courtesy of Food Network Kitchen

Baked Apples with Brown Sugar

Recipe courtesy of Dave Lieberman

Browse Reviews By Keyword

          Latest Stories