Creme Caramel
Intro: Creme Caramel
Creme Caramel Recipe
STEP 1: Ingredients:
For Syrup:
Sugar - 120g
Water - 300ml
For Custard:
Evaporated Milk - 375ml
Eggs - 4
Sugar - ¼ Cup
Water - ½ Cup
STEP 2: Making Caramel Base
In a pan put sugar and water and over medium heat let it caramelise.
Tip: Do not do anything until you see some colour coming out.
Once you see some colour forming, rotate the pan gently to prevent caramel from burning and at the same time to get even colour throughout it. When you see lots of small bubbles are forming and get a sweet caramel smell, it's done. You must keep an eye once colour starts to get darker as it burns very soon and no one wants to make it again.
Pour caramel on pots and let it set.
STEP 3: Mixture
Now is a good time to start pre-heating the oven. Pre-heat it to 180C / 350F.
In a mixing bowl break all eggs and add sugar, water and evaporated milk to it. Now using a whisk combine everything well. In the meantime our caramel should have been set enough. Pour the mixture into the pot over set caramel.
STEP 4: Baking
Foil wrap the top of all pots. Now take a pan with some depth and put all the pots in. Pour boiling water to it so that water covers only halfway to the pot length. Bake for 25-30 minutes. Once done, take the pots outside from water bath and remove the foil wraps. Let the creme caramel come to room temperature. After that chill on refrigerator for 5-6 hours.
STEP 5: Serve
Take out from refrigerator and slide spatula on the sides to loosen it from mould. Turn upside down on a plate and there you go!
Here's the link for the recipe video on our Channel
And also for our blog
https://bublisworldcuisine.com/creme-caramel
6 Comments
ElizabethLeona 5 years ago
Hi, thanks for posting that recipe. My Grandma used to make it all the time, is delicious. That is the real "Flan" is silk under your tongue.Some Restaurants show Flan on their menu but can't be compared, to the above. Also my Grandma used to try be certain the Flan was done as she liked it. She looked for the caramel color but she would insert a toothpick or a small smooth knife and pull it back immediately. If nothing adhered to it ex: custard- done. If otherwise leave it alone for some ,minutes depending of the consistency of the custard.
Bublisworldcuisine 5 years ago
Hi ElizabethLeona, good to know about your memories with this dessert. I run a YouTube Channel and post 1 recipe a week. Here's the link for it. There are other dessert recipes in my Channel. I am trying to build up subscribers.
https://www.youtube.com/channel/UCBRJdRhGbSnCbGKBVWTtiTg
NateBorwick13 5 years ago
Bublisworldcuisine 5 years ago
HI NateBorwick, first of all thank you so much for correcting such a big mistake. You have saved me from a lot of embarrassment. It's actually 180C / 350F. Appreciate your help.
NateBorwick13 5 years ago
Bublisworldcuisine 5 years ago
Thanks for the information and encouragement. Feeling excited to enter. Let's see. Thank you NateBorwick!