For centuries, rice was used as the base for the daily diet in every house. As a result, rice has been the key ingredient for multiple emblematic dishes for many countries. It can be enjoyed in savory traditional dishes, and in sweet desserts as well. To name only a few: Paella Valenciana, Mexican Rice, Italian … Read more
Preheat the oven to 320 degrees. Spray a oven safe dish with cooking oil and set it aside.
Beat up 3 eggs and set it aside.
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.
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.
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.
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.
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.
Place the dish in another oven safe dish (bigger in size) and fill it with boiling water until halfway.
Bake it in the oven to 35 to 40 minutes or until the centre is lightly set.
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
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
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
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.
200 ml (3/4 cup) fresh cream (I used 25% fat fresh cream)
100 gm (1/2 cup) sugar
30 gm (1/4 cup heaped) cocoa powder
30 gm (1/4 cup) cornflour or cornstarch
1 tsp vanilla extract
Extra cocoa powder for sprinkling
Instructions
– In a saucepan, mix the milk and cream together.
– Take 1/2 a cup of this mixture in a small bowl and mix in the sugar, cornflour and cocoa powder to make a smooth paste and keep aside.
– Heat the remaining milk in the saucepan over a medium flame.
– When it comes to a boil, lower the flame and stir in the cocoa/cornflour/milk mixture and cook until thick and creamy.
– Stir in the vanilla extract.
– Pour into ramekin bowls or cups.
– When the custard comes to room temperature or cools down, chill in the refrigerator for atleast 3 hours before serving.
– Sprinkle with cocoa powder before serving.
