Crème Caramel

    Crème Caramel, Flan, or Caramel Pudding is one of the 'WORLD'S GREATEST DESSERT'. A custard dessert with a soft layer of caramel on top.  Historians say that Crème Caramel was ubiquitous in European palates in early days.  Crème is just the Plain Custard, and the Caramel is the sugar syrup cooked to caramelize. This has become one of the most popular and favourite dessert served all around the world. Crème caramel is one of the oldest and classic desserts.
     Some recipes call for Instant custard powder, which makes the work more simple. And a vegetarian version can be cooked where eggs can be substituted with Agar-agar/China grass/Kanten (sea weed). It gives a smooth, glossy finish to the puddings.  Even Gelatin (which is derived from the collagen inside animals’ skin and bones) serves the purpose.
     This is the first pudding recipe I tried during my college days. My first attempt was a disaster, especially with the Caramel, it had burnt and gave a bitter taste to the pudding. But with few trials & errors, I was able to perfect the dish.  I mostly bake this pudding in an Oven.  But another method also yields good results.
    I love the soft caramel on top, vanilla flavour and creamy consistency. It is elegant and absolutely delicious. I feel that it is a treat both to my eyes and taste buds.

Recipe Type - Pudding, Dessert
Difficulty - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour
Setting Time - 3 -4 Hours

HOW TO MAKE CREME CARAMEL

 

INGREDIENTS:

For Caramel:

Sugar  -  1/2 Cup + 1 Tablespoon
Warm Water  -  2 Tablespoons

For Custard:

Milk  -  2 Cups
Vanilla Extract  -  1/2 Teaspoon
Sugar  -  1/4 Cup
Eggs  -  3 Nos.
Corn Starch - 1/2 Teaspoon (Optional)

Method:

• For Caramel, add Sugar and Warm Water in a heavy bottomed pan and heat it evenly in a very low flame.
• Heat it until it turns into a light golden brown colour.
• Pour this Caramel into a 7"(18 cm) Cake pan or into a pudding mould.
• Swirl the caramel evenly, coating all the sides of the pan.  Leave it aside.
• Pour the Milk along with Vanilla Extract into a sauce pan and heat the milk (Do not bring it to boil).
• Leave it aside to cool down slightly.
• In a separate bowl, beat the Eggs and Sugar until well combined and fluffy.
• Add Corn starch to the above and mix well.
• Pour the Egg mixture into the warm milk slowly and mix well.
• Leave it to rest for a while.
• Break the bubbles that have formed on top of the mixture.
• Pour this into the Caramel coated Cake pan / Pudding Mold.

Double Boiling:

• Double boil this in a steamer for 45 minutes.
• Cool Completely.  Cover and refrigerate it for 3–4 hours.
• Unmould the Pudding before serving.

Baking in an Oven:

• Place the Cake pan in a Larger Pan.  
• Pour hot water into the bottom of the Large pan until half way.
• Bake it in a preheated oven at 180 degree Celsius for about 45 minutes to 1 Hour.
• Cool Completely.  Cover and refrigerate it for 3–4 hours.
• Unmould the Pudding before serving.

In Microwave Oven :

• Place 1/4 cup sugar and the warm water in a microwave-oven proof dish, and cook uncovered at HIGH for 2 minutes.
  
• Stir well then cook, uncovered, for another 3-4 minute or until the Caramel turns into a light golden brown colour & keep it aside.
• Pour the beaten egg mixture into the caramelized dish and cook covered, on HIGH, for 10–12 minutes.
• Turn the pan halfway through and cook for another 5–7 minutes, or until set.
• Cool, unmould and serve,