The caramel custards are then turned out, drizzled with brandy and set alight just before serving. This particular recipe originates in Spain.
Flambéed Caramel CustardsServes: 6
For the Caramel:50g (1/4 cup) soft brown sugar
2 tbsp water
For the Custards:
100g (1/2 cop) finely-ground soft brown sugar
420ml (1 3/4 cups) milk
pinch of mixed spice (pumpkin pie spice)
finely-grated zest of 1 orange
140ml (1/2 cup + 1 tbsp) Spanish brandy
Method:For the caramel, combine the sugar and water in a small pan. Heat gently until the sugar dissolves then bring to a boil and cook until the mixture turns an even golden brown. Take off the heat then divide the mixture between 6 ramekins. Swirl the ramekins slightly to ensure that the bases are evenly coated in the caramel.
For the custard: Whisk together the eggs and sugar in a bowl until the sugar has dissolved and the mixture is thick. Combine the milk, mixed spice and orange zest in a saucepan. Bring to simmer then take off the heat.
Whilst beating constantly add the milk mixture in a slow, steady, stream to the eggs. Mix thoroughly to combine then divide the mixture between the ramekins. Sit the ramekins in a deep roasting tin then pour in enough boiling water to come 2/3 of the way up the sides of the ramekins.
Transfer to an oven pre-heated to 150ºC (300ºF, Gas Mark 2) and bake for about 60 minutes or until the custard has set. Remove the ramekins from the roasting tin and immediately turn out onto warmed serving dishes.
Heat the brandy in a ladle or small pan. Ignite and allow to flame for about 10 seconds. Pour over the caramel custards and serve immediately.