Easiest Way to Prepare Perfect Creme Caramel/Caramel Custard

Creme Caramel/Caramel Custard. Creme Caramel, or milk leche, or custard flan, is an international favorite. The variation of names is a testament to how far-reaching across the globe this favorite dessert really is. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack.

If there is such a thing as a French national dessert then crème caramel is it! It makes a lovely dessert to serve when guests are coming. Caramel Custard Recipe photo by Taste of Home. You can have Creme Caramel/Caramel Custard using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Creme Caramel/Caramel Custard

1. It's 2 Cups of Milk.
2. Prepare 3 of Eggs.
3. It's 1/2 Cup of Sugar.
4. It's 1 Teaspoon of Vanilla Essence.
5. You need 1/2 of Bread Slice (optional).
6. You need 1/4 Cup of Water.
7. It's 1/4 Cup of Sugar.

As a big lover of anything caramel, I was so happy to have stumbled upon this lovely recipe! Creme caramel is eggier and silky unlike creme brûlée which is more like a custard sauce with a sugar candy crust. Both are delicious and different despite the same ingredients. 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!

Creme Caramel/Caramel Custard instructions

1. Blend together milk,sugar,eggs,vanilla essence and bread..
2. Now we'll make the caramel by placing the sugar and water in a small sauce pan over high flame.Bring the mixture to boil.Continue to boil until it becomes dark brown color..
3. Now transfer the caramel to the tray in which we r going to make the custard.And keep this tray in cold water(so that the caramel will set). strain the blended mixture to the custard tray..
4. Now set them in a pan with enough boiling water and cook it for 30 minutes(If u have a steamer, u can steam it)..

At its heart, creme caramel is nothing but custard. But not all custards are made alike - a rich creme anglaise, for example, should be thin enough to pour, while this one should set firm enough to be easily turned out on to a plate. The creme caramel is simply the one dessert you need to try if you haven't yet. This is one of the most important steps and you have to get it right as if you don't it could ruin your custard pudding and waste all of your efforts. my advice is to use a roasting pan that is just big enough to comfortably. To unmold, carefully loosen side of custard with knife or small spatula.