Nov 22, 2009

Crèam Caramel

Crèam Caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top. Do not let the long recipe turn you away because this is a pretty easy recipe even for beginners. The perfect amount of time that works for chilling would be 3 hours. The wait is hard but so worth it.

2/3 cups sugar
1/3 cup milk
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
1-1/2 teaspoons vanilla extract

1. Preheat the oven to 325 degrees F. Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 (4 ounce) ramekins. Let cool for at least 2 minutes

2. In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.

3.Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

4. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Yields: 6 servings

Adapted from The Food Network

4 fabulous comments:

  1. SOUSOUKITCHENNov 23, 2009 01:49 PM

    I love cream caramel, it's my favorite desert, yours is fantastic, thanks my friend.

  2. Perfection!

  3. Salam alaikum wa ramatulah sister Noor. It is UmmBinat. I made this delicious dessert as part of suhoor. We found it had too much caramel sauce though so I will cut that a little next time. The 1/3 cup milk should be water in the ingredients list. I used half and half and heavy cream, no milk but less heavy cream. I used a halal vanilla from my local health food store. I made 3/4 of the recipe in a larger ramekin which took at least twice as long to cook. It was extremely tedious removing the ramekin from the hot water after cooking. I do not have tongs and they may not have worked with my thick dish. But it was worth it! This was best fully chilled. I will be making this one again insha Allah...

  4. Wa Alaykum Salam, so glad you liked it sis its also my husbands favorite dessert as well.


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