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Creme Caramel


Creme Caramel is one of the oldest and classic desserts I know and continues to be one of the favorites for many people and served all over the world. This dessert has different version of names....it's also known as custard pudding, creme caramel, caramel custard or leche flan.

Crème caramel’, when translated from French, literally means ‘caramel cream’. While crème caramel is thought by many to be a French dessert, the country of its origin is disputable, as Spain and England also suggest that the dessert originated in their own country.

As for when it made its first appearance in India, nobody’s quite sure. The prevailing theory is that it gained prominence in India during the British Raj and then grew to be a staple of several communities. In Anglo-Indian, Mangalorean, Goan, Malayali and Parsi homes across the country, it’s still considered a staple dessert dish to be rolled out at the end of the meal for guests.

What’s not to love about this beauty- a smooth and creamy consistency custard with vanilla flavour and smooth syrupy caramel. It is elegant and absolutely delicious.

 
Best part is that Creme Caramel can be made in advance which makes it perfect for gatherings or parties. 

So here’s the recipe.

Ingredients:


For the topping:
• 1/2 cup + 2 tbsp sugar
• 2 tbsp water
For the custard:
• 4 eggs
• 500 ml milk
• 1/4 cup sugar
• 1sp vanilla essence

Method:
• Heat the oven to 160°C.
• Heat the sugar and water in a saucepan until the liquid turns golden brown. Immediately, pour the caramel into a 7 inch cake pan coating the sides too.
• Pour the milk and sugar into the saucepan and heat it, but do not bring to boil. Add the vanilla into the milk. Then set aside for few minutes to cool slightly.
• In a separate bowl beat the eggs. Pour the milk over the egg mixture.
• Now pour the custard through a sieve carefully over the prepared pan and place the pan in a larger pan. Pour hot water into the bottom pan  to come half-way up the sides. Bake  until golden for about 45 minutes to an hour.
• Cool completely. Then cover and refrigerate for at least a couple of hours. To serve turn out onto a plate.

Note:
1. High temperatures and direct heat can easily make the flan with a load of bubbles in it, or tiny holes all over and the texture wasn't smooth.
2. To steam -  Simply arrange the baking pan in a steamer and steam on low heat for about 35 minutes or until the flan is set in the centre. 
3. By sieving the mixture, you will remove a lot of the bubbles and also no lumps from beaten eggs. This is the important part which will give you to achieving the smoothest flan.
4. Instead of a single pan, you can also set in smaller ramekins and bake or steam.

We enjoy this dessert a lot, this is our family favourite treat! Always easy, delicious and impressive.

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