Baked spanish custard
The first custard creation dates back to the Middle Ages, when it was used as a filling for a flan or tart. After the 16th century, custards began to be made in individual dishes or bowls for the first time.
- Preheat the oven to 150C. In the middle of the oven, place a deep tray with 2 to 3cm of hot water.
- Put 1 cup of sugar and 3 Tbsp of water in a small pan. Cook to caramelise over a high heat until a bronze colour is reached, then immediately pour ½ cup of the caramel into your chosen ramekins to set.
- Mix the remainder of the ingredients in an electric blender and pour into the caramel ramekins.
- Place the ramekins into the hot water in the oven.
- Bake for around 50 minutes or until set. Insert a toothpick and if it comes out clean it is done. Take the tray out of the oven and let cool.
- Cover the cooled ramekins and put in the refrigerator. When cold, turn upside down onto a plate. Slice and serve.
To release the custard from the ramekin, it sometimes helps to run the tip of a small knife around the outside before turning it upside down.