caramel custard

Call it flan, creme caramel or caramel custard, it's a worldwide favorite

Creme Caramel

sugar

water

whole milk NO SUBSTITUTES

heavy cream

salt

eggs

vanilla

Preheat oven to 325F/160C. Place 8 6 oz/17 7ml custard cups in a large roasting pan. Set aside.

To make the caramel, place the sugar and water in a small heavy saucepan. Heat over medium-high heat, swirling pan to dissolve the sugar. The liquid will appear clear when the sugar is dissolved. It is very important that you do NOT stir this so resist the temptation. Once the syrup begins to boil, place a lid on the pan. This will cause condensation that will "wash" the sides of the pan and prevent the sugar crystalizing. Remove the cover after a minute or 2, then let it boil until it's a dark amber syrup.

Divide the caramel evenly in each custard cup. Rotate each cup so the syrup coats up the sides. Keep doing this with each cup until the syrup no longer moves.

To make the custard--Combine the milk, cream, sugar and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally and making sure sugar is dissolved. Remove the pan from the heat.

Whisk the whole eggs, egg yolks and vanilla in a large bowl. Gradually add the hot milk mixture whilst whisking. Do this slowly or else you'll scramble the eggs. Strain the mixture through a strainer so there are no bits of egg (there will be) in the custard.

Distribute the custard mixture evenly between the custard cups.

Now boil a kettle of water and pour the water in the baking dish around the custard cups--be careful not to get any water in the custard cups. NOTE--this is easier if you put the roasting pan with the custard cups in the oven first then carefully pour the water in.

Bake for 30-35 minutes or until the edges are set but the middle still has a little wiggle in it.

Remove the custard cups to a rack to cool completely. Cover with plastic wrap and place in the refrigerator for at least 12 hours or up to 3 days.

To unmold, run a small knife around the the edge of each custard cup to loosen the custard, then invert onto a serving place. Shake the cup a little if it doesn't release.

This Instant Pot Caramel Custard is very easy to make, is a light, flavor-packed, sweet little morsel, and looks as elegant as it tastes!

Caramel Custard

Sugar Or Other Sweetener Equivalent

Water

Eggs

Milk

Sugar Or Other Sweetener Equivalent (or sweetener of choice)

vanilla extract

Heat 5 tablespoon sugar and 2 tablespoons of water in a pot on the stove. Allow the sugar to caramelize without stirring (it will seize if you stir, especially once it's started boiling). You want a rich, deep color, but you don't want it burned. For this step, you need real sugar. Sweetener won't caramelize as it should.

Quickly pour this caramel into 6-inch soufflé dish that fits inside your Instant Pot.

Be careful not to get any of it on you and do not lick the spoon! This stuff is hot and sticky and burns if licked (how do I know this?).

In a bowl, whisk&nbsp;together the eggs, milk, sweetener, and vanilla extract. As tempting as it is, don't put in a blender. It gets too frothy.

Strain this mixture on top of your hardened caramel. Cover the dish with aluminum foil.

Place 2 cups of water in your Instant Pot, and place a trivet at the bottom. Set it to VENTING, (you won't be pressure cooking this). Place the dish on the trivet, and set your Instant Pot to sauté for 22 minutes.&nbsp;

The pot will turn itself off or keep warm after 22 minutes. &nbsp;Wait until you can open it safely, and use a toothpick in the center to check for doneness. The center will be jiggly, but the toothpick should come out clean.

Refrigerate for 4-6 hours until well chilled.

When ready to serve, use a knife to loosen the edges, place a plate on top of the dish, and Invert it. Thump the bottom of the dish to help it along if needed. The custard should un-mold really easily.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564667561/jwq6xg4knn9lvnfah9jv.mp4

This Instant Pot Caramel Custard is very easy to make, is a light, flavor-packed, sweet little morsel, and looks as elegant as it tastes!  Very easy to make in your pressure cooker or Instant Pot.

Instant Pot Caramel Custard Creme Caramel

Top 2 caramel custard recipes from across the web

The most viewed caramel custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Creme Caramel

Caramel Custard

Top 2 caramel custard recipes from across the web

The most viewed caramel custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creme Caramel

Caramel Custard

The most viewed caramel custard recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine