Creme Caramel (Flan) كريم كرميل
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- Опубліковано 2 сер 2024
- So silky and smooth, this creme caramel will melt in your mouth. A perfectly elegant dessert.
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Ingredients:
- ¾ cup sugar (for the caramel)
- 3 large eggs
- 2 cups (500 mls) milk
- ½ cup sugar
- 1 teaspoon vanilla
Directions:
- Pre-heat oven to 165 C, or 350 F
- In a small medium sauce pan or frying pan, place the ¾ cup sugar over medium heat. Keep until sugar begins to melt on the edges of the pan. Shake the pan, but do not stir the sugar. Keep shaking it and twirling it until all the sugar melts. Do not stir it
- Continue twirling until all the sugar melts and it become a caramel sauce, but be careful not to overcook, because it will turn very bitter. Just until all the sugar melts and becomes an amber color
- Very quickly, pour the sugar into 4 ramekins. If you wait too long, the caramel will harden up
- Ramekins should be ¾ cup capacity. If using smaller ramekins, divide the caramel into 5 or 6
- Set ramekins aside.
- Into a medium pot, heat the milk until hot and steamy, just until boiling point.
- Remove from heat
- In a medium bowl, which the eggs and the sugar until well incorporated.
- Add the vanilla
- Very slowly, pour the milk into the eggs mixture, ½ cup at a time. If you pour the hot milk all at once, you risk scrambling the eggs
- Whisk the mixture well until smooth
- Strain the custard into a pitcher or jug
- Pour custard into the ramekins. Fill them all the way up
- Place ramekins into a large oven disk, and pour boiling water into the dish until water reached half way up the ramekins. Be careful not to get any water into the custard
- Place oven dish with the ramekins carefully into the oven
- Bake for aprx. 1.5 hours, or until center is set, but still jiggles slightly
- Remove from oven and let cool at room temperature for 30 minutes
- Then cover ramekins with plastic wrap, and place in the fridge for few hours
- To service, run a sharp knife around the edge of the ramekin, and flip onto a small plate, letting the caramel flow down
- And enjoy!
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Music:
"Bright Wish" Kevin MacLeod (incompetech.com)
"Modern Jazz Samba" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
creativecommons.org/licenses/b...
It’s been 3 yrs during my Breast Cancer transition (COVID) you were my angel please resend receipt ❤
It came out perfect! First time I caramelized sugar. Nothing stuck to the bottom, it was great. I only let the first one cool down for 10 minutes, it was a bit soft but delicious. The rest went in the fridge and was restaurant quality the next day. Thank you.
Leche flan very popular in Philippines our sweet especially parties ..in our language Chavacano or Zamboangeno..Leche Flan is .either condensed or evaporated milk along with eggs...this is a FILIPINO popular dessert...
Looks delicious
From Toronto big Thank you. I now know how to cook my favorite dessert.
Amazing and easy recipe. Thank you 👍
Thanks to share Amina..😇
Thank you so much its delicious!!!!!!
Love your recipe
It’s delicious.
Hope you make more videos
I use this recipe one a week, thank you
It looks tasty. Thanks
Thanks so much I went through 5 cups of sugar and couldn’t get it. I followed exactly your advice and finally Now let’s see how the flan comes out. Only recommendation I have to avoid sticking of pan once you pour into baking pan pour dishing soap and warm water let stand.
Third time doing flan and the caramel is fantastic. Can’t thank you enough. Differ recipe but caramel is what counts
So this is super sweet eggs !?
It is easy to cook I like it.
Thank you for this great video. God bless you and your family.
i will try... my recipe is Cuban...3 eggs... 1 can condensed milk...1 can evaporated milk...1 tsp vanilla... caramel as usual... bake add usual
CLARA3952 koss dyijjzi
my dear thank u so much .will i put it in the freezer or the other part of the fridge were we put the fruits.
awww the best part was ur cutie daughter mashallah
Awww, your daughter is so cute
mashallah
Its so popular here in the philippines too
Is one of my favorite dessert easy to make except so dangerous I only make up during the holidays I do add a little rosewater I love rice water and anything
Its nice u use fresh milk here its less sweet and calorie than the conventional condensed milk
I gave 👍🏻 only for your cutie daughter 👧🏻.....I’m joking 🙃, thank you for the video, very well explain it specially about the size of the eggs, I was looking for it, because on another video they just said how many eggs but they don’t say what size and I think that is important...thanks again...God Bless!🙏🏼
Your joke is not lame. Your video is awesome and you are naturally born presenter 👍😃👍
I loved d way u explained nd d custard is good
Thank you dear Marvellous Dr.Sam greetings to you lovely Samirkotoub
nice
Hi, i like your video so much. I've tried it and it works well. Only that the caramel became solid sugar stick to the ramekin after chilled, and only left a little of liquid. Why?
June Lok Hi June. thank you for your feedback. it is normal that some sugar stays stuck in the bottom of the ramekin because it dries and hardens before we pour the creme custard. as it cooks in the oven, some of it melts, but not all. But still if there is too much sugar candy stuck in your dish, maybe you have placed a large amount of sugar? and also, did you make in in a water bath?
+CookingWithAm
CookingWithAmira Hi! I have made the cream caramel but its a bit dry..i mean can i add a juice or sauce after removing from ramekin? I was thinking about an orange juice..to add flavour.
Maya R; how about adding lemon extract ro the recipe? I've tasted a cream cheese flan and the recipe has lemon extract. Delicious!
Long duk dong. But she has good intentions. And yes, water added in a small quantity gives the caramel a better consistency.
It is French my dear. C'est du Caramel. By the way, you are very informative. Thank you.
thank you for your comment :)
Elijah Schkeiban k
It is like Cypriot - he he he , amazing , In Cyprus often eaten with jelly- thank you for nice explanation- e from UK
Are u arabian?? Where are u from
Why doesn’t the Caramell get hard again in the refrigerator?
Very good question. I have no idea 😅
Because its freezing point is below 0 and refrigerators are not set at that temperature.
It also kinda boiled with the custard to milk caramel, which isn't that hard.... I guess.
There is no need to use warm the milk.
the milk is more than 1/2 liter. !!!!!
Very instructional video but I found it tastes a tad eggy.
oh i'm sorry to hear that. i actually love this recipe because i didn't find it eggy. did you add the vanilla?
Marina Farid; Of course. It is an egg-based dessert. Try adding a 1/4 tsp of lemon extract and/or 1/4 tsp of ground cinnamon. 😉
That's not a dessert plate or a side plate at all - that's a tea saucer :-D