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Friday, March 24, 2017

Crème Caramel / Leche Flan / Caramel Custard Pudding

Ingredients & Cooking Directions for Creme Caramel Flan

Kitchen Equipment used in this Video

Cooking gloves:
Induction Cooker:  
Clear bowls:  
Measuring cup:
Cooling rack:
Square plate:

Estimated servings: 4


1 teaspoon butter
1 teaspoon lemon juice
  1. Preheat oven to 325 degrees.
  2. Butter inside of ramekins and set aside.
  3. Turn stove on medium heat and add sugar and lemon juice into a small pan swirling occasionally until caramel begins to turn amber, 5-6 minutes.
  4. Quickly divide caramel between 4 ramekins, swirling ramekins to coat bottoms evenly, set aside.

1 ½ cups whole milk
3 large eggs

  1. In a medium pot, heat milk over medium heat until hot, but not boiling. Remove heat and set aside.
  2. In a medium bowl, add eggs, egg yolk, sugar, and salt whisking to combine. While whisking, pour in milk into the egg mixture a little at a time until all the milk is added.
  3. Then pour vanilla extract into the mixture and whisk to combine.
  4. Strain custard through a fine sieve into a large liquid measuring cup and divide custard evenly among ramekins.
  5. Transfer ramekins to baking pan and add enough boiling water to come halfway up the sides of the ramekins.
  6. Bake until custards are just set, about 30 minutes.
  7. Remove ramekins with tongs from hot water and allow to cool.
  8. Cover ramekins with plastic wrap and refrigerate until cold, at least 3 hours.
  9. Unmold by running a sharp knife around inside of each ramekin and invert onto a serving plate, gently shaking to release.


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