Recipe of the Week


Prep Time: 2½ Hours
Yields: 6 Servings

Crème Caramel, a basic egg custard with a layer of caramel, is traditionally a French dessert. However, recipes for similar custard can be found in many different countries. The Spanish call the dessert flan. To make the dessert unique to Louisiana, pecans are added as a garnish.

1 cup sugar, divided
1 tbsp water
4 eggs, beaten
¼ tsp salt
1 cup milk
1½ cups heavy whipping cream
2 tbsps pure vanilla extract
¼ tsp nutmeg
¼ tsp cinnamon
¼ cup chopped pecans for garnish (optional)

Preheat oven to 300°F. Butter 6 (5-ounce) custard cups and place them on a baking pan with a 2-inch lip. Fill pan with water approximately ½-inch from top of lip. Set aside. In a cast iron skillet, combine ½ cup sugar and water. Melt sugar over low heat 6 minutes or until edges are slightly brown, creating caramel. Do not stir or whisk during this process. Keep heat low enough to brown sugar evenly without burning it. Carefully pour an equal amount of hot caramel into each custard cup. In a large mixing bowl, whisk eggs, remaining sugar and salt until eggs are thick and lemon-colored. Stir in milk, cream and vanilla. Continue to whisk while adding nutmeg and cinnamon. Strain custard into each cup and allow foam to settle prior to baking. Bake custards 2 hours or until solid. Remove from oven and allow to cool overnight. When ready to serve, unmold custards and garnish with pecans

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