CARAMEL PUDDING RECIPE/CREAMY CARAMEL FLAN

‪@MyKitchenNest‬
CARAMEL PUDDING RECIPE/CREAMY CARAMEL FLAN/ “With just eggs, milk, sugar, and vanilla essence, you can make this delicious recipe!”
INGREDIENTS:
FOR THE PUDDING
• Milk 800ml
• Fresh cream/double cream 200ml
• Sugar ½ cup(100gm) +6 tbsp (adjust to taste)
• Egg 8 numbers
• Vanilla essence 1 tsp
• A pinch of salt
FOR THE CARAMEL
• Sugar ¾ cup(150gm)
• Water ¼ cup
FOR THE PUDDING USING (500ml milk)
Milk 500ml (or 400ml milk + 100ml fresh cream/double cream)
Sugar ¼ cup(50gm) +2 tbs (adjust to taste)
Egg 4 numbers
Vanilla essence ½ tsp
A pinch of salt
For the caramel (for 500 ml milk)
Sugar 75gm
Water 2 tbsp
NOTES:
YOU CAN USE 1 LITRE OF MILK INSTEAD OF USING FRESH CREAM.
IF not using fresh cream, you can enhance the taste by adding 6 tbsp of milk powder for 1 liter milk and 3 tbsp for 500 ml milk.
PROCESS
1. Prepare the Caramel:
In a saucepan, add 3/4 cup of sugar and ¼ cup of water.
Heat over medium heat without stirring until the sugar melts and turns a golden-brown color.
Quickly pour the caramel into a mold, tilting to coat the bottom evenly. Set aside to cool and harden.
2. Prepare the Pudding Mixture:
In a large bowl, crack 8 eggs and whisk gently without incorporating air bubbles.
Add 1/2 cup and 6 tablespoon of sugar, vanilla essence and a pinch of salt then mix well until the sugar dissolves.
Add the milk and the fresh cream, whisk continuously to combine
3. Strain and Pour:
Pour the mixture through a strainer into the prepared caramelized mold to remove any lumps, and cover the mold with aluminum foil.
BAKING METHOD
Preheat your oven to 180°C (350°F).
Place the mold in a larger baking pan and add hot water to the pan to create a water bath.
Bake for 50 minutes, or until a knife inserted into the center comes out clean. Note that baking times may vary depending on your oven.
STEAMING METHOD:
Place the mold in a steamer or a large pot with a steaming rack.
Fill the pot with enough water to reach just below the rack. Bring the water to a boil, then reduce to a simmer.
Steam for about 25-30 minutes, or until a knife inserted into the center comes out clean.
Cooling:
Once done, let the pudding cool to room temperature.
Refrigerate for at least 8 hours, preferably overnight.
Serving:
After chilling, it’s ready to demold and serve. Run a knife around the edges of the mold, place a plate on top, and invert to release the pudding.
Enjoy your delicious caramel pudding!
#caramelpuddingrecipe #pudding_recipe #japanesecaramelpudding #mykitchennest