Monday, December 8, 2014

Caramel Custard Recipe-Caramel Custard Pudding-Easy Dessert Recipe

Caramel Custard/Flan is a very popular dessert and is quiet simple to make. The great thing about this dessert is that it not only tastes great but needs just 4 ingredients which is commonly available in most of the homes. I tried this after seeing the recipe here, the custard turned out great and we all loved it very much. Today we will learn how to make caramel custard/pudding/flan following this easy recipe with step wise pictures. 

Caramel Custard -Caramel Custard Pudding

Caramel Custard Recipe

Caramel Custard

 Prep Time : 10 mins
 Cook Time : 30 mins 
 Serves: 2-3
 Recipe CategoryDessert
 Recipe CuisineInternational
 Author:

   Ingredients needed

   Eggs -3 small
   Milk -1 1/2 cups
   Vanilla essence -1 tsp
   Sugar -45 grams/3 tbsp
   Sugar for caramelizing -1/4 cup
    2 Ramekins or any mold


Preparation

Pre-heat the oven at 180 degrees C for 15 minutes.

Take 1/4 of granulated sugar or castor sugar in a pan, add a tbsp of water and heat on medium flame. Stir only until the sugar dissolves and then wait for the sugar to caramelize or turn pale golden color. Once it starts changing color, you can gently swirl the pan for even coloring but do not stir.

caramelizing sugar

Keep a watch because if it turns too dark, it will taste bitter and have a burnt smell. Our caramel is ready below. Pour the prepared caramel evenly into individual ramekins. Make sure that the base of the ramekin is well coated. Allow it to set for 15 minutes.

how to caramelize sugar

Method 

Break 3 small eggs into a bowl, add a tsp of vanilla essence and 45 grams of powdered sugar or castor sugar. Whisk until frothy using a wire whisk.

caramel pudding

Heat milk (milk should not be very hot) and add to the egg mixture whisking continuously to prevent the eggs from getting cooked.

how to prepare caramel custard

Strain the mixture and leave it to cool. Straining is done to give the custard a smooth texture and to remove undissolved egg white strands. Then pour the milk-egg mixture into the prepared ramekins.

caramel custard recipe

Prepare a water bath -(ie) take a tray, add a cup of water and place the ramekins in it as shown in the picture below and bake in a pre-heated oven for 30 minutes or until a toothpick inserted in the center of the custard comes out clean.

flan recipe

Leave it to cool. Once it comes to room temperature, cover and refrigerate it for 5- 6 hours or overnight.

After refrigeration 

Remove from the refrigerator, carefully run a knife and loosen the sides of the ramekin. Place a plate over the mold or ramekin and holding it tightly, turn it upside down and loosen the custard from the ramekin. Serve chilled.

Caramel Custard Pudding-Flan Recipe
Delicous and silky custard with  caramel syrup
You can use a steamer or a pressure cooker also for preparing caramel custard.

Pressure cooker method

Follow the same procedure as above for preparing egg mixture and caramel. Pour the egg mixture into the mould with caramel and cover with an aluminium foil.

Take a pressure cooker, place the perforated metal plate which comes with the cooker. Heat water in a pressure cooker and place the mould and cover with the lid. Once the steam comes out, lower the heat and steam for 25-30 minutes. Do not use the weight/whistle. Once done, let it come to room temperature. Then refrigerate and follow the above steps.

Note 

You should pour the egg mixture only after the caramel is set, other wise they will get mixed up and you will not get the caramel effect as shown in the picture above.

You can use any aluminium molds, if you do not have ramekins.

Use good quality vanilla essence to prevent eggy smell.

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22 comments:

  1. Neat and clear stepwise...love the custard

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  2. can i use silicone muffin moulds instead of ramekins

    ReplyDelete
    Replies
    1. Use any aluminium moulds or ramekins or any oven proof ceramic bowls. Do not use silicone moulds.

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  3. hi padhu what is granulated sugar or castor sugar can i get in deptl stores

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  4. What can we use instead of egg as we are pure vegetarian?

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  5. Such delicious custard. However, m not so much in favor of custards but still the recipe and the snap of the dish that you have mentioned seems to be just awesome and yummy. I am surely gonna try this.

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  6. My most fav desert.. Very well done..

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  7. At what temperature should it be baked?

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  8. Hi padhu!! Thank u so much for sharing. Where should we bake a cake? In normal OTG or in microwave convection? How to do it pls explain

    ReplyDelete
    Replies
    1. I used normal OTG . I do not know about microwave settings.

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  9. But my custard remained v.watery even after 40mins inside oven..where did I go wrong

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  10. Why should we use the tray of water

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  11. i have the same query as Janani S.
    i used aluminium mould and kept it for almost 50 mins... in convection mode of microwave oven but still its watery..it has not set...now i have again kept it for another 20mins..hope it sets..
    pls reply soon..why this could have happened.

    ReplyDelete
  12. Janani - May be you need to bake for a few more minutes. About using the tray of water - as it is a very delicate dish, the heat has to be transferred gently to prevent the dish from curdling or getting burnt.
    Sonal - I have no idea about microwave convection mode.I use OTG for all my baking. Your problem might be due to 1. low baking temperature or 2. you need to increase the baking time.

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  13. ohhk... thank you :) well even after keeping for those 20 mins. it still did not set. finally i used the pressure cooker method and then it was done.
    next time whenevr i would try this dish i will keep ur suggestions in mind.
    thank u once again. :)

    ReplyDelete
  14. I made these in small steel ramekins and put them in a idli steamer....they totally curdled ...steamed for 25 mins.
    What did I do wrong

    ReplyDelete
    Replies
    1. You should simmer and steam. Once it is cooked, let it sit for 5 minutes. Once it cools, you can gently take it our and then refrigerate it.

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  15. Does the quantity of custard raised after baking or it will remain the same ...after denolding a amount of sugar syrup comes on the top.. is it okay

    ReplyDelete

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