Monday, June 3, 2013

Crème Caramel/ Caramel flan/Caramel pudding with condensed milk (Serves 6)

Caramel pudding
A perfect and easy dessert which can never go wrong! This is super easy as it uses sweetened condensed milk. I got this recipe from one of Sri Lankan friend which makes this for every party that she throws up and has now become a regular one at our parties too Smile!
Sweetened condensed milk 1, 14 oz can
Eggs 3 large
Water 14 oz, measure this in the condensed milk’s can
Vanilla essence 1 tsp
For the caramel sauce/ Toffee sauce
Granulated sugar ¾ cup
Water 1-2 TBSP
Preparation
Pre heat oven @ 350 F.
Add sugar and water to a sauce pan and bring to a boil. Do not use a spoon to mix, instead swirl the pan occasionally. Once the syrup comes to the boil, reduce the heat and simmer till the syrup begins to change color to a dark brown and become quite viscous. Pour equal volume of the sauce immediately into 6 custard cups (I used 6 ramekins) and swirl to coat the bottom (the above quantity will be enough to make 6 individual servings). Set aside to cool.
Now place 2-3 cups of water to boil in a pan.
Caramel flan
Meanwhile, in a mixing bowl add the condensed milk and water. Using an electric mixer beat them for 2 minutes at medium speed to combine well. Now crack each egg at a time and beat well until everything mixes well. Add vanilla extract and mix. Pour this mixture equally onto the prepared custard cups or ramekins. Now take a 9*13 baking dish and place the ramekins inside. Pour the boiling water into the dish till 1-2 cms up the sides of the ramekins. Place in the pre heated oven and bake for 30-35 minutes or until a toothpick inserted to the middle of the custard comes out clean (mine was done in 32 minutes). Turn off oven and allow to cool for 30-45 minutes on counter top. This tastes best when served chilled. Keep in the refrigerator at least for 2 hours or until ready to serve.
To Serve: To un mould, run a sharp knife around the edge of the custard. Put the serving dish over the mould and quickly invert. Pour the remaining caramel around the custard and enjoy!
Alternately, you can pour the caramel sauce into an 8*8 pan and allow to set. Then pour in the custard and bake in the same way. In this case do not unmould, rather slice out desired amount of custard onto a bowl and Pour the sauce over it.
Creme caramel








2 comments :

  1. Classic dessert that you can get enough of it! just wonderful!

    ReplyDelete
  2. An incredible dessert,love it to the core.

    ReplyDelete

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