Crème Caramel | Caramel Custard Pudding | Flan
BIG THANK YOU for 1 Million views on my first Crème Caramel video.
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After reaching 1 Million views I wanted to recreate another creme caramel video using the tips & tricks I learnt throughout the years to make a PERFECT CREME CARAMEL
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**CHECK OUT THIS VIDEO IF YOU ARE HAVING TROUBLE CARAMELIZING SUGAR**
How to Caramelize Sugar: />
Try this out & share your thoughts int he comments section below, also tag me on Instagram @SueRanSL 🙂
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🔴IMPORTANT TO KNOW🔴
*Adding water to caramelized sugar helps to stop further cooking and to easily pour in to ramekins. *Be VERY CAREFUL when adding water to caramelized sugar as the hot sugar will splatter all over.
*Make sure not to beat the eggs vigorously as it will incorporate lots of air to the eggs, which cause air bubbles in the pudding
*Sieving the custard few times helps to reduce air bubbles as well
*Bake in a Bain Marie (water bath) to give the custard slow cook
*Pudding is done when the surface is wobbly & also you can do the toothpick test as shown in the video
*After baking, cool completely to the room temperature on counter top and refrigerate at least for 4-5 hours or overnight. If it isn’t completely cooled before chilling in the fridge caramel will stick to the bottom of the ramekins
Yield: 6 serving
INGREDIENTS:
For the Caramel
-1/2 cup (50g) Granulated Sugar
-6 tbsp Hot water
For the Custard
-3 Large eggs
-1 1/2 cup(354ml) Milk -using whole milk (full fat)
-1/2 cup (118ml) Heavy cream
-1/4 cup (50g) granulated Sugar
-1 tsp Vanilla extract
I am using 6 ramekins here, if you prefer you can make this in one medium size dish
Bake:
320F degrees (160C)
Bake for 40 minutes or until pudding is wobbly or a skewer inserted comes out clean or with very little crumbs.
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Recipe Video:
