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 Recipe
Prep Time : 10 mins
Cook Time : 30 mins
Serves: 2-3
Recipe Category: Dessert
Recipe Cuisine: International
Author:Padhu Sankar
Serves: 2-3
Recipe Category: Dessert
Recipe Cuisine: International
Author:Padhu Sankar
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.
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.
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.
Heat milk (milk should not be very hot) and add to the egg mixture whisking continuously to prevent the eggs from getting cooked.
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.
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.
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.
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| 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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Awesome….
Neat and clear stepwise…love the custard
can i use silicone muffin moulds instead of ramekins
Use any aluminium moulds or ramekins or any oven proof ceramic bowls. Do not use silicone moulds.
Perfectly made ! Wow Clicks !
one of my fav childhood desserts
hi padhu what is granulated sugar or castor sugar can i get in deptl stores
What can we use instead of egg as we are pure vegetarian?
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.
My most fav desert.. Very well done..
At what temperature should it be baked?
180 degree C
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
I used normal OTG . I do not know about microwave settings.
Microwave convection setting using the same temperature works too…as I am a microwave Baker!
But my custard remained v.watery even after 40mins inside oven..where did I go wrong
Why should we use the tray of water
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.
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.
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. 🙂
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
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.
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
I tried this recipe. Very nice. The whole family loves it. Thank you.
Enjoying your blog.. thanks a ton.. You have mentioned about coating the ramekins? Should the ramekins be coated with non stick spray?
You can grease the ramekins slightly with unsalted butter.
Thank u so much my 14 months baby loved.now I make it so often for him. This is the only way he has cow milk. Even egg he use to do so much drama.. but I'm glad that he eats both in this way.