May 6, 2018

baked caramel custard with condensed milk | flan de leche condensada | baked custard pudding in oven | flan recipes

Every time I decide to blog actively without any absence but it`s quite difficult for a Mother which later I have understood. I was locked up with other things so again got a short break to my blog. Today I am posting another custard recipe with stepwise pictures which is quite famous in Latin-American countries. I have already shared few flan recipes and this is an another innovative yet the easiest recipe which beginners can try with full of confidence.

10 years back, on April-23 we couple got married so, as 10th wedding anniversary special, last month I have tried this dessert to celebrate the most precious day. A perfect marriage is a blend of happiness, fights, love, forgiveness, understanding, caring and believing in each other. Along with those all emotions we are stepping into the 11 years. Actually, the number called 10 made me so excited this year, which encouraged us to celebrate which we never did in before years. Overall, it was one of the best marriage-day which we both never can forget😊 

Coming to the recipe, Caramel custard is popular Spanish dessert which needs 3 ingredients basically like, milk, sugar and eggs. Making fresh caramel for custard is the best choice to get a delicious custard. Though I use store-bought caramel sauce always, this time tried home-made fresh caramel for pure flavour. When you are trying this recipe, better prepare the custard mixture first, then go with caramel process. When you observe the golden bright colour of caramel immediately pour it into the tin and fill with custard mixture to avoid crystallising the sugar. This important step will give you the best custard with beautiful caramel sauce.

Similar Recipes
CATEGORY- Desserts | Baking | Custard Pudding | Flan | Condensed milk | Spanish Desserts | 
PREPARATION TIME- 15 MINUTES
BAKING TIME-60 MINUTES
WHAT YOU NEED

3% fat  Cow Milk-1 cup
Sweetened Condensed milk-1 box (395 grams) or use, 300grams for less sweetness
Vanilla essence-2 teaspoons
Eggs-3 big size
For Caramel- Sugar- 1 cup

How to make Caramel syrup:
Heat a non-stick pan, add sugar, keep the heat on low, stir continuously until sugar starts melting.
Then slowly sugar starts changing into brown colour. At this point, be careful and stir without stopping until you watch a nice golden sauce colour with an aroma. At this stage, turn off the gas and pour this into the tin and spread it evenly.

HOW TO BAKE
  1. Preheat oven to 350 degrees F (175-180 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in colour. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk,  milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminium foil-which is an optional choice.
  4. In another big size baking tin (rectangle shaped tin -preferably) pour water until half of the tin and place this fan tin. Now bake in preheated oven 60-80 minutes. Check out with toothpick, if it comes out clean then turn off. Let it cool completely.
  5. To serve, carefully invert on serving a plate with edges when completely cool.

Stepwise pictures
 
 
 
 

 










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