Creme Caramel Custard

Creme Caramel, or milk leche, or custard flan, is an international favourite. The variation of names is a will to how far reaching across the public this favourite dessert actually is.

From the Philippines to Spain, from Puerto Rico, to India, each terra firma has it’s ain version of the pop creme caramel custard, amongst varying ingredients, substituting fresh milk for condensed milk, or kokosnoot milk.

Here nosotros volition operate the ingredients you lot meet below. You may guide maintain eaten creme caramel custard before. What did you lot respect close it? Have you lot e'er come upwards across a creme caramel custard amongst a charge of bubbles inward it, or had a grainy texture? Here you lot volition live able to larn a rattling smooth, silky, velvety dessert, which volition desire you lot eating more! It really is delicious! Follow the piece of cake steps below as well as you lot are certain to wow anyone that eats your creation. It’s only sublime!

You volition need
a baking tin to seat the ramekins inward as well as fill upwards two cm high amongst water.
4 ramekins. Mine are 10 cm broad as well as v cm deep.
a canvass of foil to encompass the baking tin
two saucepans (a modest ane non stick if possible)
Influenza A virus subtype H5N1 sieve or tea foliage strainer


  • There are iii uncomplicated parts to this recipe equally follows;
  • The Caramel
  • 1/2 loving cup or fourscore g sugar
  • 5 Tablespoons boiling water
  • The Milk
  • 13.5 fl oz or 400 ml milk
  • 1 1/2 tablespoons sugar
  • 1 Teaspoon of vanilla extract
  • The Eggs
  • 2 Whole eggs
  • 4 Egg Yolks (save the egg whites for our meringues recipe or something else)
  • 2 1/2 Tablespoons of sugar


Heat oven to 140C, Gas 1, 275F. Grease your ramekins amongst butter.

Make the Caramel
1. Place the saccharide inward a modest non-stick pan as well as oestrus on a medium oestrus until the saccharide turns brown.

2. Have the kettle on ready for some boiling water.

3. The heating procedure volition guide maintain close v minutes on a gentle heat. As shortly equally the saccharide starts to plow brown, arguing the pan to distribute the liquid (you may larn parts where the saccharide hasn’t turned chocolate-brown yet.

4. As shortly equally it starts to bubble, add together v Tablespoons of boiling H2O (I mensurate the H2O into a loving cup then I tin mail away tip it inward ane go).
***Be careful when you lot add together the water. The caramel may spit slightly as well as it volition live HOT!

5. As shortly equally you lot guide maintain added the water, swirl it approximately inward the pan then it is combined amongst the saccharide as well as plow off the heat.

Creme Caramel Custard, Flan showing saccharide inward the pan

Creme Caramel Custard, Flan showing saccharide heated as well as coloring cloth it should be
Can you lot meet at that spot is even then unmelted saccharide inward the middle of the pan. I arguing the pan to distribute it as well as await for it to bubble.

6. Pour the caramel into each ramekin, evenly sharing it betwixt the 4 ramekins.

7. Tilt the ramekins then the caramel covers the entire bottoms.

8. Place the ramekins inward the baking tray as well as add together mutual frigidity H2O to the tray then the H2O score comes two – iii cm upwards the sides of the ramekins.
When the caramel is ready, you lot take to piece of job fast equally the caramel volition root to laid ane time you lot plow the oestrus off, then pour into ramekins immediately! As shortly equally you lot guide maintain poured the caramel, house the pan inward hot soapy H2O for relaxation of washing later.

Creme Caramel Custard, Flan showing caramel beingness poured into ramekins
Be careful when pouring the caramel. It is HOT!

Creme Caramel Custard, Flan showing amount of caramel poured inward to ramekins
Caramel covers all the bottom of the ramekins

Make the milk business office as well as egg part
1. Heat the milk as well as saccharide inward a pan on gentle heat.

2. Keep the measurement jug that you lot used for your milk handy equally nosotros volition take it.

3. Whisk the two eggs as well as 4 egg yolks together amongst the saccharide on a medium speed. Try non to whisk then difficult you lot larn loads of bubbles. We don’t desire bubbles!

4. When the milk has started to boil, transfer dorsum to your measurement jug.

5. Keeping your mixer on a LOW speed, rattling slow add together the milk until everything is combined. Then add together the vanilla.
If you lot add together the milk equally good fast, you lot may scramble your eggs as well as upshot inward a rattling lumpy mixture.

6. Place your sieve over the measurement jug as well as transfer your mixture dorsum into the jug through the sieve.
By sieving the mixture, you lot volition take away a lot of the bubbles as well as also whatever bits of cooked egg lumps. This is the business office which volition give you lot the smooth, silky, velvety texture then don’t skip it!
Creme Caramel Custard, Flan showing milk ready to live added to egg mixture
Creme Caramel Custard, Flan showing egg mixture beingness passed through a seive to take away whatever lumps as well as bubbles

7. Pour the mixture into the ramekins.

Creme Caramel Custard, Flan showing egg mixture inward ramekins ready for the oven, inward a H2O bath
meet the H2O level. Add to a greater extent than H2O upwards to two cm high

7. Make certain your H2O score inward the baking tin is upwards to 2-3 cm high. Cover the baking tin amongst the canvass of foil as well as gently transfer to the oven as well as permit it gently fix for 45 minutes. This method of cooking of ofttimes called Bain Marie.

Bain Marie is a term used for ‘water bath’. It is used when you lot desire to evenly fix something gently as well as gradually.

8. Once 45 minutes is up, take away the tray from the oven as well as larn out equally it is amongst the foil over it until it cools. The caramel volition even then live cooking gently.

9. Now, this is the hardest chip of the whole recipe. When cool, encompass amongst some plastic wind as well as larn out inward the refrigerator to chill for a minimum 3-4 hours.

10. When you lot are ready to serve, operate a thin-bladed precipitous knife as well as run the blade approximately the sides of the ramekins, taking assist non to wobble or sideslip amongst the knife – this volition harm the laid custard inside.

11. Take a serving saucer as well as house over the top of the ramekin, as well as belongings both the saucer as well as the ramekin, plow upside downwards then the saucer is on the table. Gently elevator the ramekin off. If the custard won’t come upwards out, gently tap the top, or larn out for a few minutes. Gravity volition win inward the halt as well as it volition come upwards out.

12. Be aware you lot volition larn caramel liquid coming out of the ramekin too, then brand certain your saucer is non equally good shallow.

thank you lot done portion recipes to :
Creme Caramel Custard Rating: 4.5 Diposkan Oleh: First House