Caramel Custard is also known as Flan. It is originated from Spain.it is very easy to make a silky smooth dessert to die for! The silky, creamy custard with a divine sweetness of caramel creates a blast of taste in mouth after having a bite of it. It’s so silky and tasty that you not even feel heaviness after having a full bowl of it.
Caramel custard or milk Leche is a favorite international dessert. From Spain to the Philippines, from Asia to Puerto Rico, each country has its variety of popular caramel custard, with fluctuating ingredients, replacing milk for condensed milk or coconut milk. In the end, the taste of all variations is divine.
After cooking this custard, you will feel proud that you are the perfect Sue chef of your home. With a few ingredients, you will craft this yummy masterpiece for your family, friends, and special love one and we are 100% confident that you will be highly praised for your cooking skills. It is easy to make and carry loads of taste.
This caramel custard has an unusual twist. The layer of yummy caramelized sugar on the bottom of the dish while cooking will become the top layer while serving.
The golden brown color of sugar gives the magical top, and the creamy yellow color gives the bright bottom, combine looked like a beautiful painting of an artist. Once you bake it, you will bake it whenever you desire as its taste sticks to the mouth that can never be forgotten.
Equipments used
Ingredients
- 1/2 cup Sugar
- 2 tbsp Water
- 1 cup Heavy cream
- 6 Egg yolks (Medium size )
- 2 tbsp Sugar
- Pinch of salt
- 1 tsp Vanilla essence
- 1 cup Milk
Instructions
- First, make the caramel by adding the sugar and the water in a heavy bottomed saucepan on medium flame. Do not stir at this point, swirl it around if necessary.
- Once all the sugar melts, keep a close eye on it as it starts to change the color and it happens very quickly.
- When the whole thing turns into an amber color caramel, very quickly add the cream, just keep pouring and stirring. Be careful while adding the cream as it starts to bubble up when you add the cream to the hot caramel.
- In a bowl, separate egg yolks from 6 medium size eggs (save the whites for later use).
- Now add the prepared caramel cream mixture and mix again until everything is mixed properly.
- Strain the mixture into a jug.
- Place ramekins into a baking dish and slowly pour the mixture in the ramekins, by pouring it slowly there will be no bubbles form on the top.
- Now pour boiling hot water to the baking tray halfway through the ramekins and bake them at 150℃ for about 50-60 minutes or until set. (if anybody doesn’t want to bake in the oven, there is an alternative way shown in the video to do it in a stove).
- Once the custard is set take them out of the oven and let them completely cool to the room temperature. Then cover them and refrigerate for at least 4-6 hours or overnight before serving.
