Crème caramel, flan, caramel custard, or caramel pudding is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top. In different countries is made different with a little different ingredients and you can find also they name it differently. After all the main ingredients are milk, eggs and sugar.
Here is my take on this delicious dessert.
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|1. Milk.||1 litter or 4 cups|
|2. Eggs.||6 large.|
|3. Sugar.||2 cups.|
|4 Vanilla Extract .||1/4 tsp- optional.|
Instructions for preparing the Crème Brule Custard :
Preheat oven to 325 degrees.
In a large mixing bowl put the milk, eggs and 1 cup of sugar and the vanilla extract(optional). Mix it together until the sugar is dissolve. In a medium size sauté pan over medium heat add the sugar and stir occasionally to make the caramel sauce. Make sure you keep stirring it, other wise it will burn. as soon as you get this golden color and the sugar is dissolve take it from the heat. Pour the caramel in a small ramekins and pour on top the custard. Make sure not to fill to the top of the ramekins. In a large deep baking dish place the ramekins with the crème caramel custard and fill the baking dish with hot water. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes or so. with a hot towel or thongs remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.