Spiced Creme caramel
This classic dessert, also known as Flan, features a velvety custard topped with a luscious caramel sauce.
Equipment
- 5 Oven safe ramekins
Ingredients
- 3 eggs + 3 egg yolks
- 2 cups + 1/4 cup milk
- 1 cup evaporated milk for best results, use heavy cream or whipping cream
- 1/2 cup sugar
- 4 cardamom pods or vanilla essence
Caramel
- 1/2 cup sugar
- 1 tbsp water
Instructions
- In a saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar caramelizes into a dark golden brown color. Divide the caramel among ramekins, swirling to coat the bottoms evenly.
- In a separate pot, combine the milk, evaporated milk (or heavy cream), and cardamom pods (if using). Heat the mixture over medium heat, stirring constantly, until the sugar has dissolved and the milk is hot. Be sure to stir continuously to prevent the milk from burning at the bottom of the pot.
- Once the milk mixture begins to foam around the edges, remove it from the heat. Do not let it boil.
- In a mixing bowl, lightly beat the eggs. Gradually whisk in the hot milk mixture, stirring continuously to temper the eggs.
- If using vanilla essence instead of cardamom pods, add it to the mixture at this stage.
- Strain the custard mixture through a fine sieve to remove any bits of egg or cardamom pods.
- Pour the strained custard mixture into the prepared ramekins over the caramelized sugar.
- Preheat the oven to 350°F (175°C). Place the filled ramekins in a large baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake the creme caramel in the preheated oven for about 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the oven and from the water bath. Allow them to cool to room temperature, then refrigerate until completely chilled and set.
- To serve, run a thin-bladed knife around the edge of each ramekin to loosen the creme caramel. Invert the ramekins onto serving plates to unmold the desserts, allowing the caramel sauce to flow over the custard.
- Serve the creme caramel chilled and enjoy the creamy, caramel-infused goodness with every spoonful.
Notes
- Caramelization Tips: When making the caramel, avoid stirring too much once the sugar has dissolved to prevent crystallization. Swirl the saucepan gently if needed to distribute the heat evenly. Be cautious when handling hot caramel, as it can cause burns.
- Milk Mixture Temperature: It's essential to heat the milk mixture until just hot and steaming, but not boiling. Boiling the milk can cause it to curdle, affecting the texture of the custard.
- Tempering Eggs: When adding the hot milk mixture to the beaten eggs, do so gradually while whisking continuously. This process, known as tempering, helps prevent the eggs from scrambling when exposed to the hot liquid.
- Straining Custard: Straining the custard mixture through a fine sieve ensures a smooth and silky texture by removing any lumps or impurities from the eggs or flavorings.
- •Always use enough eggs as the recipe instructs
- Use a mixture of Full eggs and yolks
- When baking do not over cook , take it out just when its jiggly but not fully set . It will set completely in the fridge.