caramel custard

Delicious Homemade Flan

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Ingredients

For the pudding

  • 395g sweetened condense milk
  • 395g water
  • 3 eggs
  • 1 tsp vannilla essence
  • pich of salt

For the Caramel syrup

  • 1/2 cup sugar
  • 1/4 cup water

Instructions

  1. Preheat the oven to 320 degrees. Spray a oven safe dish with cooking oil and set it aside.
  2. Beat up 3 eggs and set it aside.
  3. In a small saucepan add in the sugar and water and cook over medium heat. Bring it to boil but DO NOT stir as it can crystallized the sugar.
  4. Syrup mixture will change it’s colour from white, golden to amber colour. Remove it immediately from the heat when it becomes in between golden and amber colour. Pour the syrup to prepared oven dish.
  5. In another saucepan add in the condensed milk and water. Heat it over medium heat until it’s just under boiling point. Remove it from the heat.
    Add in salt and vanilla essence.
  6. Now its time to warm up the eggs before adding it in to the condense milk mixture. take a big spoonful of heated condense milk mixture and add it to the eggs slowly while continue to mix. Then you can slowly add the eggs in to the heated condense milk mixture. Remember to keep mixing while adding the eggs.
  7. By now the caramel syrup should be hard in texture. Pour the prepared mixture in to the oven safe dish on top of the caramel syrup.
  8. Place the dish in another oven safe dish (bigger in size) and fill it with boiling water until halfway.
  9. Bake it in the oven to 35 to 40 minutes or until the centre is lightly set.
  10. Chill it in the fridge at least 3 to 4 hours before serving.

TIP FOR SERVING:

Cut it in to desired slices, flip the slice upside down so the top part will be dark gold in colour. Pour some syrup over the slice.

Delicious Homemade Flan or Cream Caramel Pudding Recipe

Custard Pudding / Crème Caramel Recipe

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Ingredients:

Caramel

  • 40g (1.4oz.) granulated sugar
  • 1 tbsp. water

Custard

  • 3 eggs
  • 300ml milk
  • 60g (2.1oz.) granulated sugar

Instructions

Caramel

  1. Mix granulated sugar and water in a saucepan by tilting the pan. Then simmer until the sauce is browned. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.) Pour the sauce into heat-resistant cups before it gets hard.

Custard

  1. Microwave the milk for 2 minutes just until warm. Add 2 tsp. of water in the saucepan to dilute the caramel, then mix in the milk. In a bowl, lightly beat the eggs until combined but not foamy. Dissolve granulated sugar, then gradually add the milk mixture. Strain through a strainer to make it smooth. Pour the egg mixture over the sauce in the cups. Cover with plastic wrap or aluminum foil.

Steam in the Pan

  1. Place some paper towels or a dish towel in a frying pan (so that you can gently steam the Puddings), then place the cups. Slowly add hot water in the pan (just about a half-inch across the bottom of the cups), cover, then cook on low for 20-25 minutes. Stop the heat and let them steam for 5 minutes with the remaining heat. Serve warm or put in the fridge to serve cold.