Cream caramel custard(flan). Creme Caramel, or milk leche, or custard flan, is an international favorite. The variation of names is a testament to how far-reaching across the globe this favorite dessert really is. From the Philippines to Spain, from Puerto Rico, to India, each country has it's own version of the popular creme caramel.

It crystalized in the pot and i'm not sure if that was the way that it was supposed to be. Crème Caramel, Caramel Custard or Caramel Pudding in the many ways it is called is one of my all time childhood favorite dessert and it still marks high on my wish list You can optionally serve it along with whipped cream on the top. Serve the Creme Caramel Flan Recipe (Caramel Custard) as a. You can cook Cream caramel custard(flan) using 3 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cream caramel custard(flan)

It's of The caramel:1/2 cup of sugar and 5tbsp of water.
Prepare of The milk:400ml milk,11/2 tbsp of sugar,1tsp of vanilla extract.
It's of The eggs: 2large eggs,3 egg yolks,21/2 tbsp of sugar.

Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, or caramel pudding is a custard dessert with a layer of clear caramel sauce. How to make leche flan/ creme caramel? I have tried matcha (green tea). Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava.

Cream caramel custard(flan) instructions

Heat oven to 140 degree c and greese your ramekins with,butter.
Making of the caramel: place the sugar in a small non stick pan and heat on a vry medium heat until the sugar turns to golden brown.Have the kettle on ready for boiling water. While still heating it as soon as it starts to bubble add 5tbsp of boiling water.Note:b carefull when adding d water.The caramel mag spit slightly and it will b hot.Swirl the caramel around in d pan so it is combined with d sugar and turn off the heat.Pour the caramel into each ramekin,evenly sharing into 4.
Tilt the ramekins so DAT d caramel will cover the entire bottoms,place the ramekin In a baking tray and lavel cold water on a tray like 2-3cm up sides of it.,set it aside.
Making the milk:heat the milk and sugar in a pan on a gentle heat.whisk the 2eggs and the 4yolks together with sugar on a medium speed,try not to whisk it so hard to avoid lots of bubbles,when the milk has started to boil transfer back to the measuring jug,keeping the mixer on a very low speed,vry slowly add d milk until everything is combined,add vanilla, place sieve over the measuring jug and transfer ur mixture back into d jug through d sieve.
By sieving d mixture, u will remove a lot of bubbles and also any bits of cooked egg lumps.This is the part which will give u a smooth,silky,velvety texture so don't skip it.
Pour the mixture into the caramel ramekins, make sure ur water level in the baking tin is up to 2-3cm high,cover the baking tin with foil gently transfer to d oven nd gently cook for 45mins.
When cooked,rmv frm heat and allow it cool then turn the each ramekins up side down, remove it den ur custard flan s ready.

Reduced-fat cream cheese gives this version a rich, comforting texture. If it stiffens before it completely covers the bottom of the pan. Caramel Custard is also known as Flan. It is originated from Spain.it is very easy to make a silky Caramel custard or milk Leche is a favorite international dessert. From Spain to the Philippines, from Asia Now add the prepared caramel cream mixture and mix again until everything is mixed properly.