Caramel Custard, or Crème caramel also known as Flan is a custard dessert with a layer of soft caramel on top ubiquitous in European restaurants. sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked on a stove top or in the oven in a water bath. It is turned and served with the caramel sauce on top.
Here is a recipe of the Caramel Custard
4 tbsp granulated sugar, heaped
3 cups milk, scalded
4 eggs, beaten
1 tsp vanilla
Butter 6 custard cups.
Melt half of the sugar in a baking dish for few seconds over low heat, stirring constantly, until a caramel syrup forms.
Pour immediately into prepared custard cups to ensure that the caramel spreads equally over the bottom and sides. Set aside.
Add a small amount of the hot milk to beaten eggs, stirring briskly. Add remaining milk, sugar and the vanilla. Blend well.
Now strain it to the custard cups. Set cups in a large, shallow baking pan in a 300° oven. Pour hot water into the large baking pan to a depth of about 1 inch. Bake for about 45 minutes, or until a knife inserted in center comes out clean.
Unmold into shallow dessert dishes to cool and serve.