Cream Caramel Custard/Flan

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40 gms of castor sugar + ¼ cup for caramel

100ml of milk

150ml fresh cream(I used Amul)

3 eggs 1 tsp of vanilla essence



Preheat oven at 180 deg C

Heat milk and cream in a heavy bottomed pan. Do not boil, just heat.

Break eggs in a bowl, add vanilla essence and castor sugar and whisk well.

Next add milk cream mixture  one tablespoon at a time and keep whisking. Continue to add the mixture in small quantities and whisk, this will prevent the eggs from cooking and become scrambled.

Strain the mixture into another bowl and keep aside to cool.

To make caramel:

Heat ¼ cup sugar in a non stick pan. Add a tsp or few drops of water and keep whisking. Keep the flame to medium low and keep whisking til the sugar caramelizes.

Pour caramel into individual ramekins moulds and set aside for 5-10 mins

Pour eggs mixture into the moulds and place them in a water bed  on a baking tray.

Place tray in preheated oven and bake it for 20-25 mins

Remove from heat, cool to room temperature and refrigerate it for 4-5 hours and demould and serve. CCF2







This dish has been baked for Fondbites, Bake Along, a group of enthusiastic bakers. Recipe inspiration is from here.

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