Caramel Custard Pudding / Creme Caramel / Flan Recipe:Such a classic elegant looking dessert that tastes really great. The great thing about custard pudding recipe is that it only requires basic ingredients like milk, egg, sugar and vanilla. A spoon full of egg custard pudding with the perfect caramel sauce is just divine.
Preparation Time:10 min
Cooking time:45 min
Serves: 4
Ingredients needed:
- Egg - 2
- Milk - 2 cup
- Powdered Sugar - 2 tbsp
- Sugar for caramelizing - 4 tbsp
- Vanilla essence - 1/2 tsp
Preparations:
For making caramel:
Add 4 tbsp of castor sugar or granulated sugar to a pan with 1 tbsp of water and heat on medium flame.
Do not stir with spoon just swirl the pan if needed.
Once the mixture turns golden brown immediately spread it on the mold or ramekin evenly and let it cool down.
For making caramel:
Add 4 tbsp of castor sugar or granulated sugar to a pan with 1 tbsp of water and heat on medium flame.
Do not stir with spoon just swirl the pan if needed.
Once the mixture turns golden brown immediately spread it on the mold or ramekin evenly and let it cool down.
For making custard:
Beat Egg, powdered sugar, and vanilla essence together until egg is fluffy and sugar dissolves completely.
Heat milk and add it to the egg mixture while whisking continuously so that the custard will not curdled.
Also make sure that milk is not too hot otherwise the egg mixture will be scrambled.
Strain the mixture so that the pudding will get a smooth texture.
Pour this custard on to the prepared molds.
Prepare a waterbath by pouring watering to a large tray and placing the molds to this tray.
Bake it in the pre-heated oven with temperature 375F for 30-40 minutes .
Allow it to cool down completely and refrigerate for hours before demolding.
At the time of serving caramel custard pudding run a knife around the pudding to loosen and place a plate over it and turn upside down.
Heat milk and add it to the egg mixture while whisking continuously so that the custard will not curdled.
Also make sure that milk is not too hot otherwise the egg mixture will be scrambled.
Strain the mixture so that the pudding will get a smooth texture.
Pour this custard on to the prepared molds.
Prepare a waterbath by pouring watering to a large tray and placing the molds to this tray.
Bake it in the pre-heated oven with temperature 375F for 30-40 minutes .
Allow it to cool down completely and refrigerate for hours before demolding.
 |
| Before demolding |
At the time of serving caramel custard pudding run a knife around the pudding to loosen and place a plate over it and turn upside down.
Notes:
- While making caramel always increase or reduce heat as required to make sure not burned the caramel. If you burned the caramel then the whole pudding will taste bitter.
- Check the cook of the pudding while baking by inserting a knife or toothpick to it and came out clean.
- Refrigerate the pudding for a few hours or overnight before demolding.
No comments:
Post a Comment