I am not very good at making Desserts or Puddings or Sweets or whatever you may like to call it...
Its always been a trail and error for me and sometimes it comes out yummy, but doesnt look good..
sometimes it looks divine but there is something missing, or its not set well or its tooo gooey....
you know what I mean?
But like I mentioned earlier, I am on a fast-track learning mode, and you all are going to be the witness of my many hits and misses!
But this sweet dish you cant go wrong with...
Not too complicated but tastes absolutely creamy and decadent...
enjoy it as single individual servings like shown above or in a baking dish of any kind and shape like this:
that has been further decorated with dollops of fresh cream and fresh fruits or jellies.
YUMMY AND EASY CREME CARAMEL
or BAKED FLAN
Ingr for Custard
Milk – 2 cups
Sugar- 1/3 cup + (1 cup for the caramel)
Vanilla essence- 2 tsp
1- Heat the milk until its near boiling point. Turn the gas off and let it cool
2- To make Caramel: In a heavy saucepan, melt 1 cup sugar till it becomes a nice golden color.
(TIP 1: Be careful to not overheat because the caramel continues to darken once removed from the heat and tastes bitter. I turn off the heat as soon as the sugar has caramelized and the color starts to change.)
3- Divide it equally among 4-5 ramekin bowls or small bowls and let the caramel cool for about 10 minutes to harden.
4- Preheat the oven to 350F or 180C
5- In a bowl, beat the eggs and 1/3 cup sugar until frothy and light.
6- Slowly pour the by now warm milk over the eggs/sugar mixture slowly and whisk until well mixed. Add the milk slowly so that the eggs don’t get cooked in the warm/hot milk,
7- Now, add the vanilla essence, mix well and cool the mixture for a little while.
(TIP 2: You can also pour the above mixture through a sieve/colander to remove any lumps that could have formed while combining hot milk and egg mixture- this gives a very smooth creamy custard)
8- Take a deep baking pan and fill it with some hot water (about an inch)
Pour the egg custard mixture on top of the caramel filled ramekins.
9- Arrange your ramekins/bowls into the baking pan filled with water. The water should be coming upto halfway of the bowls, so add more water if necessary.
10- Set the timer for 30 minutes until the custard is just set and a toothpick inserted into the center comes out clean.
11-Remove the bowl carefully from the oven,(remember that the water in the dish is going to be boiling hot)
Take the bowls from the water, and let them come to room temperature. Chill in the refrigerator for about 4-6 hours before serving.
When ready to serve, run a thin sharp knife along the side of the bowls to loosen the custard and invert onto dessert plates. Tap on base of the inverted bowl to release onto the plates.
You can also serve them in thier individual bowls too (instead of inverting them) like shown, though I do like the caramelised look of the inverted creme caramel.
and do let me know of you make your creme caramel in some other way, because everyone has thier own unique take on most desserts!