Jasmine Creme Caramel

Leche flan will always have a spot in my heart. Or tummy. Creamy, sweet goodness that I'll never get tired off. On one of those days when I impulse buy my baking stuff, I find myself craving for leche flan. So I made one. With a twist using my favorite jasmine tea. Here's the recipe for this light and delicate dessert. :)

Jasmine Creme Caramel
(Serves 6)

Custard Creme
1 cup milk
2 cups cream
2 bags jasmine green tea (you can substitute with whatever tea you like - I'd give earl grey a try next time)
1/2 teaspoon vanilla extract
3/4 cup sugar
3 egg yolks
2 eggs

Caramel
1/2 cup sugar
3 tablespoons water

First preheat your oven to 325 F.

Make the custard creme:

• Combine milk, cream, and tea bags in a medium saucepan and bring to a simmer. 
• Remove from heat and add vanilla; continue to steep for 5 to 10 minutes or until desired tea flavor is achieved.
• In a large bowl, whisk sugar, egg yolks, and eggs to blend. 
• Gradually whisk in hot milk mixture into egg mixture, taking care not to cook the eggs. (What I learned in the Maya Kitchen to avoid getting scrambled eggs: add about half of the hot liquid slowly, mix, then add the rest.)
• Using a fine sieve, strain into a pitcher or measuring cup. Set aside.

Make the caramel (please see note below):

• Place sugar and water in a saucepan over high heat. Bring mixture to a boil and let sugar dissolve without touching the mixture. (Don't be scared of the bubbles like I did. That's just the sugar dissolving.)
• Once mixture starts to turn pale golden, swirl the pan. Continue cooking until golden.
• Immediately remove from heat and portion on individual ramekins.

Preparing to bake:

• Pour custard creme into ramekins then put the ramekins in a large and deep baking pan.
• Make a bain-marie: Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
• Cover with aluminum foil. (Do not, I repeat, DO NOT MISS THIS. The steam will make your custard watery when you take it out.)
• Bake in a preheated 325ºF oven for about 20 to 30 minutes or just until custards are set. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.

Enjoy! :)

Note:

• If you are doing this in traditional llaneras, you can portion the sugar and water in the llaneras before heating.
• If you have ramekins, you can serve it as is. If you are using llaneras (or other baking pans like I did), run a knife on its sides and turn it upside down on a plate or serving dish.