My First Crème Caramel/Flan/Caramel Custard

As-Salaamu Alaykum,

Crème Caramel, A French classic that is sweet, soft, smooth and so satisfying!
For the most part I followed James Martin's recipe but instead of using dariole moulds I used ramekins.

As firsts go generally the results were pleasing, I'm so glad I didn't burn the caramel as I used a non stick pan and to most that is a NO NO.

My crème caramels tasted slightly eggy which after some research could mean they were overcooked or my eggs weren't so fresh.

Notes for next time:-

1. Make sure oven temp is correct and check if cooked after 30 minutes instead of 40 minutes.


2. Caramel - do not stir but tilt the pan to swirl the caramel and achieve even colour.


3. Use fresh eggs for custard, older eggs = more eggy taste


4. Do NOT whisk custard before pouring into ramekins but DO stir. Whisking = more bubbles = rubbery texture instead of silky smooth.