Saturday, February 28, 2015

Crème Caramel

Crème Caramel, Flan de Leche or Caramel Custard whatever you call, it won't change the deliciousness of this extremely melt in mouth dessert. Each country whether its America, Spain, France, India or any Asian has its own recipe for this caramel coated custard. 

The variation of names and recipes is self explanatory that how much this dessert is appreciated internationally. Whatever you call it or whichever recipe you follow the taste of this silky smooth custard always pleases your taste buds.

Crème Caramel is said to have a French connection which requires very few ingredients which is easily available in our pantry. It has two main steps:

  • Making the Caramel
  • Making the Custard
Once you master the first step then you'll always get your Crème Caramel perfect. It is a perfect dessert for any party. For parties we usually make multiple dishes in maincourse but when it comes to dessert we search for something quick and easy. This dessert is the answer to all your search queries.

So let's get started:


1. Evaporated Milk: 1 cup
2. Heavy Whipping Cream: 1 cup
3. Sugar: 1 cup + 1/2 cup
4. Eggs: 3
5. Vanilla Extract: 1 tbsp
6. Hot Water: as required


1. Preheat the oven to 350 F.

2. Place a pan full of water on medium heat.

3. In a pan add half cup of sugar with 2 tbsp of water and place it on medium heat. Let it boil. Don't stir the caramel otherwise the sugar will crystallize. If required rotate the pan occasionally. As the sugar changes it's color to golden turn off the heat.

4. Now carefully pour the caramel into individual ramekins or baking dish to coat the bottom. Keep them aside.

5. Crack the eggs in a separate bowl and beat them well. Add the evaporated them and mix well until well combined.

6. Add sugar and vanilla extract into the eggs and evaporated milk mixture. Mix well until well incorporated.

7. In the mean time beat the heavy whipping cream until you get soft peaks. Add the cream to the mixture and mix very gently.

8. Pour the custard into the caramel coated ramekins or baking dish. Place the ramekins into the baking tray so that it has enough space in between the ramekins.

9. Add hot water into the baking tray and place the baking tray very carefully into the oven. Bake the custard for around 30-40 mins until set (If you are using baking dish then it will take 50-60 mins).

10. Take the tray out of the oven and let them cool down. Flip the custard into the serving tray and pour the caramel on top of the custard.

11. Enjoy the silky smooth Crème Caramel.


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