Caramel Custard Pudding | Crème Caramel | How to Make Flan

Creme Caramel is a classic comforting dessert, known by so many names like Flan, Custard Pudding or Caramel Custard.

 

Crème caramel is a French dessert made with some staple ingredients like eggs, sugar and milk. 

It's a silky smooth custard, topped with a glossy caramel layer makes this dessert look sophisticated. A luscious and creamy dessert, surprisingly easy to make with minimal effort.

 

Donot overcook the crème caramel. Take it out of the oven when it still has a slight wobble in the centre.  It should hold the shape and be cooked all the way. 

 Always remember to strain the custard before pouring.

 

Ingredients for Crème Caramel 

•  White sugar 
•  Water 
•  Eggs 
•  Vanilla extract 
•  Milk

How to make Crème Caramel - Step by step pictures 

 Preheat the oven to 180 °C. In a saucepan, cook the sugar and water.

Once the sugar is completely melted, turn the heat to low.

Remove caramel from heat when it has turned a rich golden colour.

Pour the caramel into a greased baking pan. Swirl the pan to coat the bottom evenly.

Set aside to let the caramel harden.

Take the eggs, yolks and sugar in a bowl.

Whisk together lightly.

Mix in the vanilla extract.

Gradually pour in the milk and whisk the ingredients thoroughly.

Carefully strain and pour the mixture into the baking pan.

Prepare a water bath by placing a tray in the bottom of the baking pan.

Cover the baking pan with a sheet of foil. Pour the hot water from the kettle into the bottom tray.

Bake for 40 - 45 minutes, until the custard, is slightly wobble in the centre.

Allow it to cool completely to room temperature.

Cover and refrigerate until chilled.

Run a knife around the edges of the tin. Place a serving plate on top and quickly invert the custard.

Slice and serve!

Caramel Custard Pudding | Crème Caramel | How to Make Flan

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 45 minutes

Ingredients

• 1/2 cup White sugar
• 2 tbsp Water
• 2 Eggs
• 1 Egg Yolk
• 1 Tsp Vanilla extract
• 1 & 1/4 cup Milk

Instructions

Preheat the oven to 180 °C. In a saucepan, cook the sugar and water.

Once the sugar is completely melted, turn the heat to low.

Remove caramel from heat when it has turned a rich golden colour.

Pour the caramel into a greased baking pan. Swirl the pan to coat the bottom evenly.

Set aside to let the caramel harden.

Take the eggs, yolks and sugar in a bowl.

Whisk together lightly.

Mix in the vanilla extract.

Gradually pour in the milk and whisk the ingredients thoroughly.

Carefully strain and pour the mixture into the baking pan.

Prepare a water bath by placing a tray in the bottom of the baking pan.

Cover the baking pan with a sheet of foil.

Pour the hot water from the kettle into the bottom tray.

Bake for 40 - 45 minutes.

Allow it to cool completely to room temperature.

Cover and refrigerate until chilled.

Run a knife around the edges of the tin.

Place a serving plate on top and quickly invert the custard.

Slice and serve!

Recipe video here!

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