Caramel Custard | Flan

 
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I was first introduced to caramel custard at an Irani Cafe in Mumbai, India, and what a delightful treat it was. I was looking for an easy dessert recipe and thought of making this light , melt in your mouth treat with a some caramel on top. With the first bite it took me back to my college days when my friends and I would love going to Irani cafes and we would always order a lot of Kheema Pav and finish it off with some Caramel Custard. Only needing five ingredients and water being one of them, this recipe is light on the pocket, easy to make and delicious!

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Prep time: 15 Min Cook time: 30 Min Serves: 2


Ingredients :

For baking:

  • 2 ramekins

  • 1 baking tray with depth

For the caramel

  • 1/4 Cup of sugar

  • 1/8 cup water (3 tbsp)

For the custard

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cup milk

  • 5 1/2 tbsp sugar

How I arranged ramekins in a baking tray

How I arranged ramekins in a baking tray

Method:

  • In a small pot boil the water and sugar till it turns light brown, with the measurements listed under caramel. Pour this into the container or ramekins you will be baking the custard in.

  • Now we start preparing the custard. Start by preheating oven to 350F/180 C. In a separate pot boil milk and vanilla extract till the milk starts to bubble and keep aside.

  • In a bowl whisk eggs and sugar and slowly start adding the boiled milk into the bowl. You need to keep stirring the mixture in the bowl while mixing the milk with the eggs and sugar. Once all the milk has been been mixed in then keep it aside for about 2 minutes.

  • After you have keep the whisked mixture aside for 2 minutes then pour it over the caramel in the container for baking.

  • In a separate baking tray keep the container/ramekins and fill the baking tray with hot water upto 3/4th the height of the container/ramekin.

  • Once your oven is ready bake for 30 minutes. To check if it’s ready stick a knife through the middle and when you pull it out it should be clean otherwise bake it for a little longer.

  • Once the custard is ready remove from oven and set aside till it reaches room temperature. Run a knife along the outer edges of the custard to separate it from the container. Place the serving plate on the top of the container and then flip it over to remove the custard. This will make sure the caramel is on top and custard at the bottom.

  • Either refrigerate or serve warm. 

 
Aishwarya Rahalkar