Crème Caramel

Creme Caramel recipe plating

 

Creme Caramel aka flan/caramel custard/egg pudding  is one of my favourite desserts – easy to make, requires very few ingredients, looks elegant and liked by all age groups. My Mom used to make it in a pressure cooker without the whistle ………I loved it but as always I needed a simpler recipe . I had experimented with many recipes………some were too dense, some too watery, some required separating the eggs  etc. I  came up with this one by combining two recipes and it’s as easy as it can be………perhaps the only part that is slightly tricky is making the perfect caramel……….take care not to burn the sugar. It has been a great hit whenever I have made it for my dinner parties.

Creme Caramel Flan Egg Pudding with caramel sugar garnish
Creme Caramel flan with berries

Crème Caramel

Ingredients:
1 can condensed milk (300 ml)
300 ml milk
3 large eggs
1tsp vanilla extract
1/2 cup fine granulated sugar

Steps:

Preheat the oven to 325 degrees F (300 degrees F if using a fan assisted convection oven).

1) In a heavy bottomed pan melt sugar on low heat without any water etc. When it turns light brown pour into pan ( preferably round with a flat base such as a 6 inch cake pan ) and spread all over quickly.

2) In a large bowl beat eggs just until the yolks and whites are combined .Blend all other ingredients (condensed milk, milk and vanilla) until mixed on medium speed (low speed if you are using a stand mixer with paddle attachment). Do not over blend. Pass the mixture through a sieve to catch any lumps and pour in pan over caramel.

3)Put this pan in another bigger baking pan with about 1-2 inches  hot water. The water should reach halfway up to the pan

4) Bake on 325 degrees F for about 1 hour 10 minutes (depending upon your pan) or until the center is almost set. Take care not to overbake else it will become hard and rubbery. Let the pan remain in the water until it cools down to room temperature.

5) Refrigerate for at least 5-6 hrs and then loosen edges with knife and invert on plate. Garnish with hardened caramel, berries or whipped cream. It e looks elegant even without any garnishing. You can make this in individual ramekins too.

In some countries condensed milk is available in 400 ml cans, in that case use 400 ml milk and 4 eggs instead of 3. Increase vanilla extract also by 1/4 teaspoon.

This recipe won the second place in Food of the Month at Amy’s Food Corner

This recipe was one of  the winners of the Food of the Week Contest at Amy’s  Food Corner

This recipe has participated in the D-for-Desserts Event at Suvidha’s Kitchen and AnyOne Can Cook Series 28 at Taste Of Pearl City

5 comments on “Crème Caramel

  1. Wow! You made the caramel garnish on your own, that looks so professional, adds a nice touch to this yummy pudding. Thank you for linking with Any One Can Cook 🙂

  2. I tried your Creme Caramel today…it was delicious! Obviously not as good as yours…but still OK. I loved how to detailed your recipe, makes it much easier for people like me to give it a try….I never noticed it before.

    Here in Saudi they neither have a 300 ml nor a 400ml can of condensed milk, all they have is 395ml. Its funny yet irritating for people like me that go by 100 percent measurement 🙂

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