Yields:
6 Servings
Difficulty: Medium
Creme caramel, flan, caramel custard, or caramel pudding is a custard dessert with a layer of clear caramel sauce, very similar to creme brulee which is custard with a hard caramel layer on top! Amaze your friends and family with this simple yet elegant custard dessert! There are two very easy options you can use to make this dish, either in the oven in a water bath, or steam it on your stove top. It’s up to you! The results will still be magnificent! Enjoy!
Ingredients
Adjust Servings
-
Caramel Topping
- Custard
Instructions
- In a saucepan add sugar and water and set on medium heat. Make sure your heat is not too low or the sugar will start to crystalize. Remove from heat once the bubbles start breaking rapidly and it turns to a golden caramel color.
- While still hot, pour caramel into individual glass moulds or ramekins. The sugar will flatten and melt while it bakes/steams. Set aside to cool.
- Gently whisk eggs until combined. Set aside.
- To a saucepan add milk and sugar and set on medium heat. Stir constantly to dissolve the sugar and to prevent milk from burning. Heat milk until foaming at the edge of the pot. DO NOT BOIL!
- Remove milk from heat and slowly add to egg mixture one cup at a time. Do not pour in all at once or the eggs will curdle and you will end up with porridge! Add vanilla and salt. Mix well.
- Strain custard mixture into a large measuring cup so it's easier to pour into prepared moulds or ramekins.
- I highly recommend pouring no more than 3-4 oz of custard into moulds. The bigger the mould the longer it will take to cook and your custard will not be as smooth.
- Baking Option: Place moulds in a cake or roasting pan and pour boiling water into the pan until it is about 1/3 the height of the mould. Do not add too much water or you will end up with custard soup! Bake at 150 degrees F for 40-50 minutes depending on the size of your moulds. Larger = more time, smaller = less time! Steaming Option: Fill steamer with water and place on stove top. Place moulds with custard in steamer and cover. Steam them at the lowest stove setting. Steam for 30-40 minutes opening the lid every 10 minutes to release the heat.
- Custard will NOT be firm right after baking or steaming. It should be jiggly! Refrigerate for 3-4 hours before serving.
- To serve, use a knife and run along the edges of the mould, just to release the surface from the mould. Cover the mould with a plate and gently tap or shake pudding free. It should slide right out! Enjoy!