Hi chef, your explanation is too good. I tried your caramel pudding. Came out amazingly creamy and delicious. Everyone in my family loved it. Thanks a lot for sharing your receipe.
Elia, thank you so much for trying our recipe and also providing your wonderful feedback. Do also try some of our other interesting recipes on the channel 🙂
HELP PLASE. Great recipe. I want to know if there is any way I could use a tangy /zesty caramel topping. Tried thick concentrate passionfruit in caramel, but the citric acid from fruit caused some curding of the custard. Can you think of a work-around??
Hi Raeh, Creating a tangy or zesty caramel topping will be delightful. While the citric acid in the passionfruit caused your Custard to curdle, here are two ways to achieve that tangy flavor without causing the Custard to curdle. 1. Instead of using the fruit juice directly, try infusing your caramel with citrus zest. Add the zest of lemon or lime to the sugar-water mixture while making the caramel. This will impart a bright, tangy flavor without introducing excess liquid. 2. Slice citrus fruits such as limes, oranges or grapefruits thinly and caramelize them separately. Arrange the caramelized citrus slices on top of your custard just before serving. The combination of creamy custard and tangy fruit will be delightful. Remember to adjust the sweetness and acidity levels to your taste. Raeh, Enjoy your tangy caramel creation!
Luvcake, It's the same flan. The natural outdoor lighting does make it look different in some shots! I always use the same mould for baking this flan! 🙂
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
Hi chef, your explanation is too good. I tried your caramel pudding. Came out amazingly creamy and delicious. Everyone in my family loved it. Thanks a lot for sharing your receipe.
Elia, thank you so much for trying our recipe and also providing your wonderful feedback. Do also try some of our other interesting recipes on the channel 🙂
Wow this is one awesomely tasty looking flan/pudding recipe sir...😋😋😋
Thank you so much Geet!
Wow well explained nd so easy to make. Thanks
Thank you so much Yas 🙂
Delicious caramel pudding
Lovely caramel
Thank you so much Leander 🙂
You explained so clearly and neatly. Thank you.
Angel shyam, Thank you so much 🙂
Excellent
Thank you so much Asha 🙂
Looks delicious keep it up .😋👍♥️
Thank you so much ChampizKitchen 🙂
Yummy recipe 🙏
Catarine, Thank you so much 😊
👍👍
Nice yummy sir thank u I'm Antonio wife Antonio s passawey almost 2month
Thank you so much & really sorry to hear about the news of your husband. Our heartfelt condolences. May his soul rest in peace 🙏
HELP PLASE. Great recipe. I want to know if there is any way I could use a tangy /zesty caramel topping. Tried thick concentrate passionfruit in caramel, but the citric acid from fruit caused some curding of the custard. Can you think of a work-around??
Hi Raeh, Creating a tangy or zesty caramel topping will be delightful. While the citric acid in the passionfruit caused your Custard to curdle, here are two ways to achieve that tangy flavor without causing the Custard to curdle.
1. Instead of using the fruit juice directly, try infusing your caramel with citrus zest. Add the zest of lemon or lime to the sugar-water mixture while making the caramel. This will impart a bright, tangy flavor without introducing excess liquid.
2. Slice citrus fruits such as limes, oranges or grapefruits thinly and caramelize them separately. Arrange the caramelized citrus slices on top of your custard just before serving. The combination of creamy custard and tangy fruit will be delightful.
Remember to adjust the sweetness and acidity levels to your taste. Raeh, Enjoy your tangy caramel creation!
The flan that was shown at the end was not the one baked. You used a different glass mould for the baking.
Luvcake, It's the same flan. The natural outdoor lighting does make it look different in some shots! I always use the same mould for baking this flan! 🙂
Could the caramel custard be refrigerated for about 12 hrs?
Yes Sharon, it should be refrigerated for the texture to come out perfect 🙂
Thanks a lot@@GetCookingNow
You're welcome Sharon 🙂