creme caramel

Mary Berry's simple step-by-step guide to the perfect crème caramel.

Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins.

Classic crème caramel

sugar

unsalted butter,

free-range eggs

tsp vanilla extract

caster sugar

600 milliliters/1 pint full-fat milk

The perfect Crème Caramel is silky smooth with a velvety texture. Sous vide is the way to achieve this perfection. It allows for precise temperature control which is the key to producing the perfect crème caramel.

Sous Vide Crème Caramel

eggs

(4.7 ounces, 133 grams) granulated sugar

vanilla extract

(8 ounces, 227 grams) half and half

(8 ounces, 227 grams) whole milk

(5.25 ounces, 149 grams) granulated sugar

Tablespoons (1.5 ounces, 43 grams) water

Lightly grease six 8-ounce wide mouth mason jars; set aside.

Add egg yolks and eggs to 4-cup mixing cup. Lightly whisk in 2/3 cup of sugar and vanilla extract. Heat half and half and milk in microwave for 2 minutes, or until hot. Whisk in about 1/4 cup of hot liquid to egg mixture to temper the eggs. Lightly whisk in remaining half and half and milk, making sure to minimize the creation of air bubbles. Allow to sit for at least 30 minutes.

Custard:

Add 3/4 cup sugar and 3 tablespoons water to a small saucepan. Heat over medium heat without stirring until sugar melts and liquid is clear, about 5 minutes. Cover pan with tight fitting lid; increase heat to medium high and cook syrup without stirring until syrup is colored, about 6 minutes. Watch closely because this step occurs pretty quickly.Carefully divide syrup among six prepared jars, swirling jars to evenly distribute syrup. Allow to cool for 15 minutes.

Caramel:

Heat sous vide water bath to 176° F.

Divide custard mixture among six jars with caramel using a wire strainer.

Top jars with two-piece lids; only tighten finger-tight. If you tighten the tops too much, the pressure buildup inside the jars cannot escape, and the jars may shatter.

When sous vide water bath has reached 176° F, carefully add jars; cook crème caramel for 1 hour and 30 minutes.

Remove from water bath to wire cooling rack. Remove the lids; wipe excess condensation with paper towel. Allow to cool.

Return lids and refrigerate.

When ready to serve, run a thin knife around the inside of the jars to loosen the crème caramel. Transfer to a serving plate. If desired, add fresh fruit. Serve.

Yield: 6 Sous Vide Crème Caramel desserts.

Finishing the Sous Vide Crème Caramel

This is a simple and easy version of a famous Filipino dessert known as Leche Flan.

Leche Flan

condensed milk ((14 oz))

milk (or evaporated milk)

Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).

Place the egg yolks in a big bowl then beat them using a fork or an egg beater

Add the condensed milk and mix thoroughly

Pour-in the fresh milk and Vanilla. Mix well

Put the mold (llanera) on top of the stove and heat using low fire

Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.

Spread the caramel (liquid sugar) evenly on the flat side of the mold

Wait for 5 minutes then pour the egg yolk and milk mixture on the mold

Cover the top of the mold using an Aluminum foil

Steam the mold with egg and milk mixture for 30 to 35 minutes.

After steaming, let the temperature cool down then refrigerate

Serve for dessert. Share and Enjoy!

This Vietnamese version of creme caramel features the exotic flavours of coconut and lime.

Banh gan (coconut creme caramel)

(1 cup) white sugar

water

x coconut milk

milliliters (1 1/2 cups) milk

eggs, lightly whisked

(1/2 cup, firmly packed) brown sugar

vanilla bean paste

Toasted shredded coconut, to serve

lime

Now even those of us who can't have dairy can enjoy a heavenly caramel cream for dessert!

Caramel creams

eggs, egg

350 milliliters vanilla-flavoured soy milk

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Bites of vanilla-scented creme brulee encased in crisp, golden pastry are a sweet way to end a picnic.

Creme brulee tarts

(1 1/2 cups) plain flour

(1/3 cup) pure icing sugar

butter, chilled, chopped

pouring cream

(1/3 cup) caster sugar, extra

Creme Caramel (Custard pudding)

milk: 500 ml

whole eggs: 2

egg yolks: 2

vanilla pod: 1

water: 25 ml

Creme caramel is a classic crowd-pleaser and this traditional recipe will satisfy even the fussiest of eaters.

Classic creme caramel

(2/3 cup) caster sugar

milk

vanilla essence

eggs,

egg yolks,

(2/3 cup) caster sugar, extra

Many countries make their own version, but it's the French who have made this a classic.

Creme caramels

Vegetable oil,

(1 cup) caster sugar

milliliters (3 cups) milk

Pouring cream (optional),

raspberries raspberries

Pressure Cooked in Instant Pot, this Kabocha Pumpkin Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

Instant Pot Kabocha Flan

eggs (50 g each w/o shell)

heavy (whipping) cream

tsp pure vanilla extract

Tbsp sugar

oz kabocha (squash/pumpkin) ((with seeds))

Tbsp water

Gather all the ingredients.

Quickly rinse the kabocha under water and remove the seeds with a spoon.

Cut kabocha into wedges and then 2 inch pieces.

Fill the Instant Pot with 1 cup water and set a steamer basket inside.

Put the kabocha in a single layer.

Close the lid and set HIGH pressure for 2 minutes.

Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.

Steam Kabocha in Instant Pot

While you’re waiting for Kabocha to finish (Keep in mind that after pressure cooking, you only let the pressure release naturally for 10 minutes), we can make the caramel sauce. Boil water in a kettle or saucepan and set aside (you will only need 2 Tbsp hot water). Put 4 Tbsp sugar and 1 Tbsp water in a small saucepan.

Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently shake the pan again to distribute the mixture to have even color.

When the caramel reaches&nbsp;amber color (I like a&nbsp;slightly darker color – which has a milder bitter), turn off the heat and quickly add 2 Tbsp hot water to loosen it. The caramel will splash, so use a lid to protect yourself from getting caramel splatter.

Swirl the saucepan to make even mixture and pour the caramel into 4 ramekins. Allow the caramel sauce to cool.

Make Caramel Sauce

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes&nbsp;and then proceed with&nbsp;quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Open the lid and remove the steam rack from the Instant Pot.

Use a knife or spoon to remove the flesh.  Discard the kabocha skin (but it’s edible!).

Use a flour sifter&nbsp;or fine mesh sieve (Uragoshiki in Japanese) or a food processor. Set the fine mesh sieve over a sheet of parchment paper and press the steamed kabocha into the mesh with a wooden spatula. Once it’s all done, flip the mesh sieve and take out the pureed kabocha onto the parchment paper. If you’re using a food processor, process the kabocha into a puree.

Measure ½ cup (120 g) kabocha puree from the pile.  With almost 1 lb kabocha, you will have enough to make 4 ramekins, but you may not have enough puree for another batch. It’s hard to predict the real weight of kabocha with seeds included, so please adjust accordingly. You can also save the puree for up to 3 days in the fridge.  I sometimes make Kabocha Soup with the leftover puree.

Make Kabocha Puree

In a large bowl, combine 3 eggs and 3 Tbsp sugar and whisk well.

Add ½ cup milk, ½ cup heavy cream, and 1 tsp vanilla extract, and whisk to combine.

Add the kabocha puree and mix until thoroughly combined.

For the best texture, set a fine-mesh sieve over a large bowl (I use a 4-cup liquid measuring cup) and pass the custard mixture through the sieve. If you have a smaller fine mesh strainer, you can directly pour over the ramekins.

Divide the custard mixture into 4 ramekins.

Cover each ramekin tightly with a sheet of aluminum foil.

Make Custard Mixture

Add 1 cup water into the Instant Pot and place the steam rack inside.

Put the 4 ramekins on the rack and make sure they are not tilted.

Close the lid and set HIGH pressure for 6 minutes. Make sure the steam release handle points at “sealing” and not “venting”.

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes and then proceed with quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Take out one ramekin and remove aluminum foil.  Insert a skewer in the center of the flan to see if the custard is set and no liquid comes out.  If it’s not cooked through, repeat the pressure cooking process (the cooking time varies depending on your result).

Let cool on the counter until the flan is room temperature. Then put the ramekins on a tray, cover with paper towel (to absorb condensation/moisture) and plastic, and transfer to the refrigerator to chill for at least 2 hours, or preferably overnight.

Pressure Cook

Run a knife around the ramekins.

Hold the ramekin and plate together and shake vigorously a few times to invert onto a plate. Enjoy!

To Serve

You can store the leftovers in the refrigerator for up to 2 days.

To Store

https://www.youtube.com/watch?v=AOoZuwh3OW4

Pressure Cooked in Instant Pot, this Kabocha Flan with caramel sauce has a silky smooth texture and rich custard flavor with a hint of sweet kabocha.

RECIPE starts ▶ 00:39

PRINT RECIPE ▶ http://bit.ly/InstantPotKabochaFlan

If you don't have an Instant Pot, please check my blog post for the alternative method.

Prep Time: 50 mins
Cook Time: 50 mins
Total Time: 4 hr 10 mins
Servings: 4 flans (6-oz ramekins)

INGREDIENTS

3 large eggs
½ cup milk (120 ml)
½ cup heavy (whipping) cream (120 ml)
1 tsp vanilla extract
3 Tbsp sugar (38 g)
15 oz kabocha squash/pumpkin (424 g) (with seeds)

- Caramel Sauce -
4 Tbsp sugar (50 g)
1 Tbsp water
2 Tbsp hot water

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/InstantPotKabochaFlan

#kabocha #flan #かぼちゃプリン #justonecookbook


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How to Make Instant Pot Kabocha Flan (Recipe) かぼちゃプリンの作り方 (レシピ)

How to Make Instant Pot Kabocha Flan (Recipe) かぼちゃプリンの作り方 (レシピ)

Made with real vanilla, this baked custard with a caramelised-sugar top is devilishly good.

Vanilla bean creme brulee

milliliters (1 cup) milk

vanilla bean, split

(1/3 cup) caster sugar

tbsp raw caster sugar

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5348771529001-5599657775001

Combining the flavours of an apple pie and a dessert favourite, creme caramel these cakes are the perfect ending to a dinner party.

Apple and cinnamon creme caramel cakes

(150 grams) caster sugar

cream cheese,

can NESTLÉ Sweetened Condensed Milk

unsalted butter, softened

large apple, grated (about 150 grams), plus 1 thinly sliced apple

cinnamon

(330 grams) caster sugar

eggs, separated

(150 grams) self-raising flour

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5348771529001-5977439743001

Rich and creamy custard baked to smooth perfect and topped with a sweet caramel sauce--this leche flan recipe is great for your next celebratory party or a special dessert for dinner.

Classic Filipino Leche Flan (Smooth &amp; rich custard w/ caramel topping)

g white sugar

g egg yolks

126.6 g sweetened condensed milk

176 g evaporated milk

g vanilla extract

water (for water bath)

Distribute the sugar evenly between two medium sized llanera molds.

Use tongs to hold the llanera molds over the stove on medium-low heat and melt the sugar.

Move the llanera around and swirl the caramel as the sugar melts to prevent it from burning. DO NOT place the mold directly on top of the stove because it will burn very quickly.

The finished caramel should look golden brown and the sugar should be completely dissolved. Put the mold on the counter to cool for 5 minutes. Repeat with the other mold.

Caramelizing the sugar

Preheat the oven to 375 °F, measure out the remaining ingredients.

In a mixing bowl, combine the egg yolks, condensed milk, evaporated milk, and vanilla with a whisk.

Pour the liquid over a fine mesh strainer into another bowl to remove lumps.

Wrap the bottom of each of the leche flan molds with foil to prevent any accidental water seepage from the water bath into the molds.

Pour the mixture into the two llanera molds and distribute evenly.

Place the llanera molds into a larger sheet pan with high sides. Fill the sheet pan with water and leave about 20% of space from the top of the llanera mold. Be careful not to splash water into the llanera molds.

Carefully place the pan into the oven and bake for 20 minutes.

Check the firmness of the leche flan, if it’s firm and not jiggly you can remove it from the oven. If it’s slightly still jiggly when you touch the top, continue to bake for 2-5 more minutes. Finished leche flan should have a golden yellow color on the top.

Place the leche flan to cool on the counter for 30 minutes, then move it to the fridge to continue to set for one hour.

Use a sharp knife to run along the sides of the llanera mold, add a serving plate on top, and carefully and swiftly turn the llanera mold and plate upside down. Tap the bottom to release the leche flan from the mold. Serve either warm, or cold after refrigerating.

Making the leche flan

The kitchens of Martha Stewart show us how to create a perfect balance in every bite: the honey in the rich custard plays off the spicy cinnamon in the crunchy sugar topping.

Cinnamon-honey creme brulee

757.50 gm thickened cream

salt

honey

107.50 gm caster sugar

107.50 gm caster sugar, extra

This silky, velvety smooth Vietnamese crème caramel flan or bánh flan is my family’s favorite dessert! It is delicate, creamy and has just the right amount of sweetness for an ultra-luxurious experience.

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Top Tags

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Classic creme caramel

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The most viewed creme caramel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine