Hi Friends ,
Crème caramel, flan, caramel custard, egg pudding 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.
Crème caramel used to be ubiquitous in European restaurants.
Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French names crème (caramel) reverse or crème reverse au caramel. The milk may be flavored with vanilla, cinnamon, or lemon peel.
Most of the people don’t have Oven at there home but we all have heavy bottom sauce pan or Pressure Cooker. So here we are going to steam the Custard in Sauce pan or Pressure cooker however you can always use Oven if you have.
Another way of Caramel custard or Crème Caramel can also be made without steaming. Hopefully will show that version too where there would be no eggs used in Custard. So My friends who don’t use Eggs, Don’t worry I am going to show you that version too in near upcoming days .
Both the resulting texture is gelatinous and creamy.
Milk 1 ½ Cup
Sugar 1 Cup for Caramel
Sugar ¾ Cup for Custard (According to your taste)
1 Tsp Vanilla Extract
Prepare the caramel
Pour in sugar on a Low heat in a sauce pan
Stir until the sugar dissolves.
Once the sugar dissolves and starts caramelizing, add 1/3 cup of water. And stir really well without using any spatula, just swirl the pan.
Heat the sugar syrup for caramelizing in a sauce pan over a medium low heat. Do not make it too dark as it will taste bitter. When it reaches a nice golden color, remove from flame.
Pour the prepared caramel into ramekins or into molds of your preference. Swirl the molds well to coat the base of the molds evenly.
Let it set aside and while you make the custard.
Prepare the custard
Take a sauce pan and add 1 cup of milk and warm it. Do not bring it to a boil. add Vanilla Extract and sugar and mix well. Now in a bowl take 3 eggs and beat it well and after beating add little by little the Milk Mixture. Make sure that the Milk shouldn’t be much hot.
Strain it into a bowl (for the perfect smooth texture).
Pour this mixture into the prepared ramekins. Cover it by Aluminum Foil.
Now on the other side boil water in a Pan and put a stand and then put a dish onto it.
Now Place the Molds on the top of the dish. Steam it on Medium flame for 30 minutes.
If you are using an Oven than Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it). Bake it in a 320 F preheated oven for 45 to 55 minutes.
Once done, let it cool and then refrigerate it for 4 hours or preferably overnight.
Take it out from the refrigerator, carefully run a knife along the sides of the Molds.
Place a plate over the pan, then slowly turn it upside down. Serve chilled.