creme caramel?

Comments

• i-love-my-boys

  June 2021

  n323 & boo got good ones....but if u dont want to make it.....then i see at the store where the jello is they have it in a box they call it flan.....its realll good.............
• n323

  June 2021

  This is creme caramel but a flan. Maybe its this ..

  4 eggs

  3 cups milk

  1 tsp. vanilla

  3/4 cups sugar

  3 Tbls. sugar

  1 Tbls. water

  1. Place a pan of water in the oven and preheat oven to 325 Degrees F.

  2. Beat first 4 ingredients, set aside. Thie is the 'egg stuff'.

  3. In an oven-safe, stovetop-safe pan (A pyrex or metal pot without plastic handles works), place sugar and water and tilt pan to moisten all the sugar.

  4. Heat this over medium heat until it caramelizes and begins to turn brown. It'll boil and bubble first. Kind of coax the mixture and tilt the pan to spread the brown syrup around but...

  5. WATCH OUT! This syrup is super-duper hot and can cause 3rd- degree burns, so don't let it touch you! Hold the pan with some sort of oven mitten.

  6. Pour the egg stuff onto the caramel and place the pot in the bain-marie (pan of water).

  7. Bake about 25 minutes. As usual, if a knife comes out clean, it's done.

  8. Cool for 1 hour. Then refrigerate for a few hours.

  9. Take a butter knife and slide it along the edge to loosen the flan from the pan. Then take a dinner plate and place it atop the pan and flip the flan onto the plate.

  10. It has a wonderful golden top and yummy syrup flows all around it. I'm gonna go make it right now cause it's just that yummy!

  OR MAYBE

  ingredients

  Caramel

  1 cup sugar

  1/2 cup water

  Custard

  1/2 cup pure maple syrup

  3 large egg yolks

  1 large egg

  1 1/2 cups whipping cream

  1/2 cup whole milk

  preparation

  For caramel:

  Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.

  For custard:

  Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.

  Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

  To serve, run knife around dish sides to loosen custards. Invert onto plates.
• boo

  June 2021

  Lemon Creme Caramel

  ingredients

  1 1/3 cups sugar

  2 large lemons

  2 cups heavy cream

  3 large eggs

  2 large egg yolks

  1 teaspoon vanilla preparation

  Preheat oven to 325°F.

  Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.

  With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.

  Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.

  this is sooooo good..I dont know if it is what you want but this is awesome