Wednesday, September 26, 2012

Flan Caramel

Who does not like a good caramel flan ? There is probably one version is most countries around the world from Spain to France ! And Mauritius is no exception. Creamy, with just the right amount of sugar , the caramel taste , it's the perfect ending to a great meal. I usually make mine in a pressure cooker ! Yes pressure cooker :) I use a tin container with a tight lid and it takes 15 mins or less to cook in the pressure cooker. If you do not have one, you may do it the Bain Marie way (put pan with caramel custard cream in another container , fill with hot water half way and place in oven at 350 F) that's how you will get the best result.



INGREDIENTS:

6 tbs of sugar for the caramel
5 large eggs
5 cups of whole milk
2 tsp of vanilla extract or vanilla paste
5 tbs of sugar

METHOD:

  • Put 6 tbs of sugar in a pan and allow to cook on really low heat until caramel is formed (beware it is VERY HOT at this stage !)
  • Gently pour in a deep dish pan that is oven proof or if you will use a pressure cooker pour into a tin container
  • Beat eggs and milk together
  • Add sugar and vanilla extract / paste
  • Strain in container with caramel
  • Cook au bain marie for 45-1hr or 15-20 mins in the pressure cooker !
  • Allow to cook and run a knife on the edge and invert on a plate
  • Refrigerate and serve chilled
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7 comments:

  1. JameelOctober 3, 2012 at 5:55 AM

    This looks yummy......

    ReplyDelete
  2. AnonymousOctober 9, 2013 at 10:22 AM

    it was too good butand i wanted to ask you whether it should be cook on low heat or medium heat in the pressure cooker ?

    ReplyDelete
  3. AnonymousDecember 21, 2013 at 2:14 AM

    aslm

    how much tablespoon do you use to make 1 cup whole milk because when i prepared my flan it was not holding well and used 2 tbs milk powder for 1 cup liquid milk which maybe was too less

    that why i wanted to confirm this with you

    ReplyDelete
  4. Sajeeda AllybocusMarch 8, 2014 at 7:50 AM

    Helly there . My apology for the late reply. I know the biggest challenge back home is having to cook with milk powder as opposed to fresh milk . I am not certain what is the best proportion for the milk powder to water. My recommendation for you would be to use carnation milk instead ! I have tried it once and it works beautifully . Let me know . Otherwise perhaps you might want to add more milk powder per cup ? Hope this helps.

    ReplyDelete
  5. AnonymousMarch 14, 2014 at 9:02 AM

    aslm

    thought you were angry and did not reply

    do you mean the carnation milk which are sold in cans like condensed milk ?

    did you make this beautiful flan with fresh milk sold in cartons?

    ReplyDelete
  6. Sajeeda AllybocusMarch 24, 2014 at 5:18 PM

    Wslm. There was nothing to be angry about :) Yes I meant the carnation milk sold in cans and I did make the flan with fresh milk . It is the most commonly used milk in Canada. Milk powder is not used here. Hope this helps.

    ReplyDelete
  7. UnknownJanuary 21, 2015 at 2:18 PM

    Half and half cream works beautifully as well

    ReplyDelete

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