Lya Creme caramel is probably the best dessert in the whole wide world. To me, a perfect creme caramel must be rich and creamy,it must have a very smooth tẽxture with a beautiful golden caramel. When you take a bite, it should be so silky that melts in your mouth like delicious caramel flavoured panna cotta.
- Caramel:
First, we’ll make the caramel.for the caramel, i’m using 1\4 cup of sugar,and 1\4 cup of water.
When we make the caramel we don’t want to stir it or else the sugar will be crystalizd and stick to the utensil
We’ll start the heat high, and when it simmers, we’ll turn the heat down to medium and wait for it to turn golden brown
Golden brown like this is perfect
When we pour the caramel in the cups, we want to be fast or else the caramel will be crystalize in the pot
Before we do the custard, we have to preheat the oven to 325 degree Fahrenheit
2. Custard
I have tried different recipes and found out that with too much milk it does not hold the form but too much eggs will make it too firm,and can’t be melted in your mouth
So To me, 2 eggs and 2 cúps of milk is just perfect
To make a smooth and silky custard we want the least amount of air bubbles. There are a few ways to do that:
First, Stir the sugar in with the eggs before you add the milk. It makes everything combined nicely without stirring a lot of air into the batter
Second, we use cold milk instead of warm milk. When we use warm milk, we need to stir it fast to avoid scrambling the egg, and stirring fast will create a lot of bubbles.
Last but not least, strain it to get all the lumps out of the way
We even strain twice to get a very very smooth texture
Pour it very gently to make sure we’re not forming any bubbles
Creme caramel should be bake in hot water bath. They love hot tub just like me
Now let’s put it in the preheated oven and bake for 50 minutes
50 mins is over, let’s see if it’s cooked all the way through.
How we test it is we wiggle it gently, and if it wiggle very slightly just a bit like this that means it’s ready
If it doest wiggle at all, that means it’s overcooked.
We need to let it sit to room temperature before refrigerating it, or else the cups will crack and the custard will go out
The flan caramel should be in the fridge for at least 3-4 hours.
Our flan has Been sitting in the fridge overnight.
Let’s eat!!
Now we slide the sharp knife gently around to release the flan from the cup
And then, the coolest part is putting a plate over top of the cup and flip it over
R u ready? 1 2 3
Oa la
Look perfect