Saturday, August 17, 2013

Caramel Custard /Flan or Creme caramel is a Custard Dessert prepared using Eggs, Milk and Sugar. You can substitute milk with half & half if available.


Makes 6 or 8 depending on size of ramekins
Cooking time: 45 mins

INGREDIENTS:

For the caramel:
1 cup sugar
with or without water

For the custard:
3 cups whole milk (or half n half)
4 large eggs
1/3 cup powdered sugar
1.5 tsp vanilla extract


METHOD:

Lets prepare caramel:
  • Heat a non stick pan, add 1 cup sugar.
  • Heat it till you get golden brown caramel. Swirl it every 30 seconds
    *Or 1 cup of sugar and 1/4 cup water and heat till it caramelize ( might take longer time but little easier )
  • Take 8(6oz) or 6(8oz) oven safe ramekins, pour caramel into it and make sure it coats the base evenly. Wait for the caramel to settle(3-5 mins)
For the custard:
  • Take 3 cups of whole milk in a saucepan, bring it to a simmer. Remove from stove, allow it to cool . No need to cool completely. Can use warm milk too.
  • In other bowl, beat eggs, add 1/3 cup sugar mix well. Then add in Vanilla extract.
  • Then add the milk to the egg mixture, gradually little at a time if the milk is still warm, because if you add hot milk altogether it may cook the eggs. 
  • Strain it so that egg residues wont come in the mixture.

    ** If using half n half, add 3 cups directly to egg mixture, no need to heat or boil.
In the oven:
  • Preheat the oven at 325 temp.
  • Place a kitchen towel in the bottom of the large oven safe roasting pan.
  • Place the caramel lined Ramekins over the kitchen towel.
  • Pour the custard mixture into Ramekins till its 2/3 filled.
  • Now carefully pour warm tap water into the roasting pan, such that the ramekins are half dipped in water.
  • Bake in the oven for about 40-45 mins at 325 temp, it will be little jiggly.
  • Turn off the oven, let the ramekins stay in oven for 10 mins.
  • Remove the ramekins out and allow it to cool, about 45 mins.
  • When its cool, cover each ramekin with plastic wrap and refrigerate overnight (if no time : at least 6 hours)
  • To serve, run a knife around the edges of the flan, and invert onto a dessert plate or can have directly from the ramekins.

Please leave your comments and suggestions in the comment box below

Tagged: ,

10 comments:

  1. Replies
    1. Its Rahul's fav too :) so prepared for his bday today :)

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  2. Thank you for linking my favorite dessert to my event .
    First time on your space.
    Try linking more recipes for the event as you get a certificate .

    ReplyDelete
    Replies
    1. Thanks for visiting , sure will link more recipes :)

      Delete
  3. hey g, if i wanna prepare it in d microwave, wats d time setting?

    ReplyDelete
  4. hi, first time heard of half and half in caramel custard--- in india we do not get it can i substitute 1/2 milk and 1/2 cream ?pl reply thnks

    ReplyDelete
    Replies
    1. Hey. Yes you can do that, actually you can do with just milk too. But the texture, taste and consistency will be little different. This recipe gives a little bit smooth caramel custard, where as with only milk it will be little harder( not exactly harder, but harder than this). I liked the one with half and half, so I added this recipe. Do let me know after you try it. Thank you.

      Delete
    2. hey I tried this recipe replacing half and half with milk. Used 2.5 cups of milk instead of half n half, just got milk to a boil and cooled it before using. It came out really well. Smooth and nice texture just like half n half.

      Delete

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