Caramel Pudding / Flan Recipe

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Crème caramel, flan, or caramel pudding is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is pudding with a hard caramel top. The dish is eaten throughout the world.

 INGREDIENTS

 For the custard:

 Fresh cream - 150ml
Whole Milk - 1 Cup
Vanilla extract - 1 Tsp
Eggs - 2
Egg Yolk - 1
Granulated Sugar - 2 Tbsp 
Condensed milk - 1/2 Cup

 For the Caramel:
Granulated Sugar - 1/2 Cup
Water - 2 Tbsp

 METHOD

  1. Preheat the oven to 350 degrees. Fill a tea kettle or any pot with water and let it come up to boil. Place 4  ramekins in a large roasting dish.
  2. In a saucepan, add the fresh cream, milk, condensed milk, and vanilla extract, cook over medium heat until it comes to a simmer then turn it off and let it cool while you work on the caramel. 
  3. In a saucepan, add the sugar and water. DO NOT STIR. Cook over medium-high heat until the mixture turns a deep amber color. Remember, you can swirl the pan but never stir. This process might take up to 10 minutes so be patient and do not leave it alone because it can turn from the amber color to burned in seconds. 
  4. Divide the caramel between the 4 ramekins and immediately tilt the ramekins to make sure the whole bottom surface is covered in the caramel. 
  5. In a bowl, whisk the eggs and egg yolk with the 2 tbsp of sugar until they are well mixed. Pour the warm milk mixture into the egg mixture and whisk well to combine. 
  6. Pour some hot water in your roasting pan up to about halfway up the ramekins, bake at 160 degrees for about 35 to 45 minutes or until set. 
  7. Remove from the water bath and let them chill for a couple hours in the fridge or up to overnight. To serve, run a small paring knife around the edges and tilt upside down on a plate. 
Enjoy with your loved ones :)

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