How to Cook Yummy Cream caramel custard(flan) delicious and handy!

If you are having difficulty lately in the kitchen when it pertains to obtaining your food ideal, you are not alone. Many people have natural cooking skill yet not quite sufficient expertise to cook with excellence. This Cream caramel custard(flan) dish is an excellent start, simple to cook as well as scrumptious.

It crystalized in the pot and i'm not sure if that was the way that it was supposed to be. Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, or caramel pudding is a custard dessert with a layer of clear caramel sauce. Crème Caramel, Caramel Custard or Caramel Pudding in the many ways it is called is one of my all time childhood favorite dessert and it still marks high on my wish list You can optionally serve it along with whipped cream on the top.

Use The caramel:1/2 cup of sugar and 5tbsp of water.
Use The milk:400ml milk,11/2 tbsp of sugar,1tsp of vanilla extract.
Provide The eggs: 2large eggs,3 egg yolks,21/2 tbsp of sugar.

Short Tips:

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Heat oven to 140 degree c and greese your ramekins with,butter.
Making of the caramel: place the sugar in a small non stick pan and heat on a vry medium heat until the sugar turns to golden brown.Have the kettle on ready for boiling water. While still heating it as soon as it starts to bubble add 5tbsp of boiling water.Note:b carefull when adding d water.The caramel mag spit slightly and it will b hot.Swirl the caramel around in d pan so it is combined with d sugar and turn off the heat.Pour the caramel into each ramekin,evenly sharing into 4.
Tilt the ramekins so DAT d caramel will cover the entire bottoms,place the ramekin In a baking tray and lavel cold water on a tray like 2-3cm up sides of it.,set it aside.
Making the milk:heat the milk and sugar in a pan on a gentle heat.whisk the 2eggs and the 4yolks together with sugar on a medium speed,try not to whisk it so hard to avoid lots of bubbles,when the milk has started to boil transfer back to the measuring jug,keeping the mixer on a very low speed,vry slowly add d milk until everything is combined,add vanilla, place sieve over the measuring jug and transfer ur mixture back into d jug through d sieve.
By sieving d mixture, u will remove a lot of bubbles and also any bits of cooked egg lumps.This is the part which will give u a smooth,silky,velvety texture so don't skip it.
Pour the mixture into the caramel ramekins, make sure ur water level in the baking tin is up to 2-3cm high,cover the baking tin with foil gently transfer to d oven nd gently cook for 45mins.
When cooked,rmv frm heat and allow it cool then turn the each ramekins up side down, remove it den ur custard flan s ready.

Flan is a classic sweet dessert made of eggs, milk, sugar and vanilla extract. This sweet treat originated from France and it's called crème caramel because the eggy dessert is set on top of a layer of amber-colored caramel sauce. To unmold the flan loosen edges with a spatula, slip spatula down the sides to let air in. Place the serving platter over the mold and flip to allow the flan to slip onto the platter. The dish is eaten throughout the world.

You do not need to be a professional to cook an excellent meal. There are numerous recipes that look hard as well as overwhelming, however are in reality, fairly simple one of it is Cream caramel custard(flan) recipe. We hope, this recipe has instilled some self-confidence in you for the next time you are in the kitchen.

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