Creme Caramel

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About: Hi friends, I am Bubli. I love cooking and I am always experimenting with recipes I have a YouTube Channel for recipe sharing named 'Bubli's World Cuisine'. You'll find videos for all the instructables I pos...

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

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    6 Discussions

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    ElizabethLeona

    2 months 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.

    1 reply
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    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.

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    No problem! You should do the side dish challenge! I just enrolled into the fix it contest. You can probably win!

    0
    None

    Thanks for the information and encouragement. Feeling excited to enter. Let's see. Thank you NateBorwick!