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Crème Caramel

..Crème Caramel
  • Serves: 5 People
  • Prep Time: 30
  • Cooking: 40
  • Calories: 151
  • Difficulty: easy
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  • recipeCategory: Desserts
  • description: Crème caramel, flan, caramel custard, or caramel pudding, basic creme caramel, classic creme caramel, easy creme caramel recipe, how to make creme caramel.
  • recipeCuisine: Pakistani
  • keywords: easy Crème caramel recipe, flan, caramel custard pudding, basic creme caramel, classic creme caramel, how to make creme caramel
  • recipeYield: 5
  • prepTime: PT30M

Crème caramel is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.

Ingredients

Directions

  1. Preheat the oven to 150 °C (300 F).
  2. Place four ramekins in a baking pan with sides that have taller sides than the ramekins.
  3. 2. In a large mixing bowl add whole eggs and egg yolks along with the sugar. whisk all these well with the help of hand mixer.
  4. Now add the milk and whisk gently,
  5. Then add vanilla and salt.
  6. Strain the mixture of custard so that its texture should be silky without lumps
  7. Let it aside to let any bubbles on the mixture dissipate.
  8. For preparing caramel add water to pan and mix sugar in it.
  9. Mix in lemon juice in it.
  10. Give it a full boil over high heat without stirring, and continue to boil until it turns to caramel brown color.
  11. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing.
  12. Pour the caramel into the four ramekins equally.
  13. Let the caramel cool for a minute.
  14. Its time for baking. If there are still quite a few bubbles visible on the custard surface, spoon them off.
  15. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel.
  16. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins.
  17. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the center of the custard comes out clean.
  18. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack until it came on a room temperature
  19. Then put the ramekins in fridge and chill completely, at least 3 hours.
  20. To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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