"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Tuesday, February 2, 2016

CARAMEL CUSTARD (CARAMEL FLAN)




Hi there, Welcome to AmmasKitchenDaily......
After days of cooking spicy foods, I have decided to change up and go with desserts. One of my recent cravings was Caramel Flan or as some of you might call it Caramel Custard. I was thinking of buying it from the store, but then decided to get the long road and make it here at home. All it took me was 15 mins for the preparation and the rest of the time was divided between the cooking oven and the refrigerator. The wait felt long because of my craving, but the end result was an utter satisfaction. What made me happy was my husbands reaction because he did not like this kind of dessert but after he took the first bite, his face lit up and he had a smile on his face.

This is what makes me happy, to see the smile on others faces when they try what I have baked and cooked. Trust me! You can do the same. All you have to do is follow the below step exactly like it says. Do let me know how it turns out. Comment below.

Let us go ahead and start with the steps.


METHOD OF PREPARATION STEP BY STEP

1.Heat oven to 350 degree Fahrenheit. Heat sugar in a thick bottomed pan. For the first 15 mins rotate the pan and then go ahead and stir occasionally till the sugar is golden brown. Watch the caramel careful to make sure it does not burn. After it is done, Pour the caramel into the baking pan.

2.Beat sugar and eggs with a electric mixer on medium speed. Add in vanilla extract and ground cinnamon. Stir well and gradually while stirring pour in milk.

3.Pour it over the caramelized syrup. Place this pan into a water bed (water filled baking pan) and place it into a over rack.

4.Bake for about 45 minutes or till a tooth pick inserted into the center of the custard comes out clean.Cool completely and refrigerate until serving time. To unmold, loosen the sides of the custard with fingertips. 


5. Place a plate/ serving dish on top of the pan and while holding tightly, turn the plate and pan upside down. shake the pan gently to make sure the custard loosened caramel syrup runs down the sides of the custard. When lifting up the dessert pan, the caramel syrup will run around the custard like a sauce.


SERVE IT IN A PLATE 
ENJOY!!!

HOPE YOU ALL LIKE IT
VISIT US FOR MORE

Author: Pritty
Cooking Style: Baking/ Double Boiling
Location: Amma's Kitchen

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