EASY CHAI CREME CARAMEL (AKA CHAI FLAN DE LECHE)
This is a fast and easy dessert to finish off a spicy meal or add an exotic twist on a classic dessert. It's made from a mix, but no one will ever know! I use Dr. Oetker brand dessert mix, but any brand will do, so long as the box yields 3-4 individual servings. When I have dinenr guests, I like to make this ahead of time so I I can enjoy dinner without having to run back to the kitchen to prepare dessert. Use whole spices so you can skim the spices out of the custard and keep the smooth creamy texture and color of the individual flans. Follow the directions for whatever kind of mix you use, and just be sure to add the spices to the milk as soon as possible to get maximum flavor infused into the custard mix.
Provided by BlueDiva
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
- Dissolve contents of custard mix into 125mL of milk and whisk until blended.
- Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
- Reduce heat slightly and add custard mixture, whisking vigorously.
- Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
- Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
- Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
- Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
- Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
- Enjoy!
Nutrition Facts : Calories 42.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 9.1, Sodium 32, Carbohydrate 3.2, Protein 2.1
EASY CREME CARAMEL
Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.
Provided by kleigh83
Categories Dessert
Time 5h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 325°F.
- In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
- Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
- Make sure you evenly coat the bottom.
- Let caramel harden.
- In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
- Pour custard into the pan with hardened caramel.
- Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
- Bake for 50 min (or until set around the edges but slightly soft in center).
- Remove pan of custard from baking dish and let cool to room temperature.
- Refrigerate until chilled (at least 4 hours).
- Remove from pan by running a thin knife around the custard and flipping it onto a plate.
- Cut into slices and serve.
FLAN DE LECHE
This traditional Iberian flan, is now sometimes called "Flan a la Antigua," or Flan of the Past. That's because it doesn't include the common New World ingredients of condensed and evaporated milk. Instead, it is pure poetry made of eggs, sugar and milk. It does call for modern technology - blender and microwave - to streamline the preparation. The edge of sharp caramel against the round sweetness of custard is what makes the dish, so be sure to cook the caramel well past golden.
Provided by Julia Moskin
Categories custards and puddings, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
- Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
- Heat oven to 325 degrees.
- In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
- In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
- Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
- Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
- Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
- To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 114 milligrams, Sugar 54 grams, TransFat 0 grams
EASY CREME CARAMEL (PUDIM DE LEITE CONDENSADO)
A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without.
Provided by robd16
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 140C and boil a full kettle.
- Put everything in the blender APART from the cup of sugar.
- Blend until completely smooth and let it settle.
- Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
- Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
- With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
- Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
- Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
- Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
- To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.
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