{"id":381,"date":"2019-05-11T02:33:05","date_gmt":"2019-05-11T02:33:05","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=381"},"modified":"2019-09-25T08:11:09","modified_gmt":"2019-09-25T08:11:09","slug":"creme-caramel","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/creme-caramel\/","title":{"rendered":"Cr\u00e8me Caramel (Flan)"},"content":{"rendered":"

Yield:<\/strong> 6 5oz ramekins<\/p>\n

Ratio<\/strong>: 2:1\u00a0 liquid:egg<\/p>\n

Ingredients<\/h2>\n

Caramel<\/h3>\n
    \n
  • 100g sugar (try 150g\/3tbsp)<\/li>\n
  • 2 tbsp water<\/li>\n<\/ul>\n

    Custard<\/h3>\n
      \n
    • 2 cups milk<\/li>\n
    • 200g eggs (4 eggs)<\/li>\n
    • 100g sugar<\/li>\n
    • 1 tsp vanilla extract<\/li>\n
    • 1\/4 tsp salt<\/li>\n<\/ul>\n

       <\/p>\n

      Instructions<\/h2>\n

      Caramel<\/h3>\n
        \n
      1. In a small pan, add the water to sugar and whisk to dissolve.<\/li>\n
      2. Cook over medium heat.\u00a0 Sugar will boil, then start to brown.\u00a0 Watch carefully:\n
          \n
        1. The goal is a rich, amber, maple-syrup color, but take it off slightly before this as it will continue to cook.<\/li>\n
        2. Although many recipes warn against stirring, this is primarily to avoid getting the syrup on the sides of the pot where it will crystallize and burn.\u00a0 If you’re careful, you can gently swirl to even out the browning, or stir with a wooden spoon.\u00a0 Just take care to keep it off the side of the pot as much as possible.<\/li>\n
        3. You can also take it off the heat and let it calm down to assess the color, or as a way of controlling the heat.<\/li>\n
        4. If it starts to smoke you’ve probably gone too far.\u00a0 Carefully try some.\u00a0 (It’s hot!)\u00a0 If it tastes burned it’s time to start again.\u00a0 See note.<\/li>\n<\/ol>\n<\/li>\n
        5. Once the caramel reaches the desired color, pour into ramekins to form a thin layer that covers the bottom, about 1\/8″.<\/li>\n
        6. Allow to cool completely.\u00a0 It will form a hard candy on the bottom.<\/li>\n<\/ol>\n

           <\/p>\n

          Custard<\/h3>\n
            \n
          1. Preheat oven to 325F.<\/li>\n
          2. Prepare ramekins:\n
              \n
            1. Place the ramekins in a large ovenproof pan and fill until the water level is 3\/4 up the side of the ramekins.<\/li>\n
            2. Remove ramekins and place pan in oven to begin heating the water.<\/li>\n<\/ol>\n<\/li>\n
            3. Lightly whisk egg and sugar until just dissolved.\u00a0 I find it easier to hand whisk than use the stand mixer.<\/li>\n
            4. Slowly pour in the milk.<\/li>\n
            5. Strain the custard, then fill the ramekins evenly.\u00a0 (About 135g each.)<\/li>\n
            6. Put the ramekins in the water bath in the oven.<\/li>\n
            7. Bake 30-40 minutes, until almost set.\u00a0 Internal temp should be 175-180F.\u00a0 You’re not trying to brown the top, just set the custard.\u00a0 (Baked custards such as flan\u00a0 should jiggle (but not slosh) when gently shaken. This will occur between 170 to 175 degrees. – TEST THIS TEMP)<\/li>\n
            8. Remove from oven and cool on rack, then refrigerate until chilled.\u00a0 (At least two hours.)<\/li>\n<\/ol>\n

              To serve, hold the ramekin upright but at an angle and hit the side with the palm of your hand.\u00a0 Rotate and repeat.\u00a0 Turn over on a plate tap the lip against the plate at a mild angle to release.<\/p>\n

              NOTES:<\/h3>\n

              To clean the pot of caramel, fill with water and boil.\u00a0 This will dissolve and dilute the caramel enough to pour down the drain.\u00a0\u00a0If you need to ditch the whole batch, pour into an empty can before it cools to remove as much as possible from the pan before boiling.\u00a0 Toss the can.<\/p>\n

               <\/p>\n

              To try: Patisserie book suggests 3 eggs & 2 yolks.\u00a0 Same method.\u00a0 Also, Felder does not use water for the caramel.\u00a0 Method: melt half, then add the rest and gently stir until cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Cr\u00e8me Caramel is a baked custard with a caramel topping. It’s a simple, elegant dessert that is relatively easy to make and has the benefit of keeping well for several days, allowing this dessert to be prepared up to 3 or 4 days in advance.<\/p>\n","protected":false},"author":1,"featured_media":395,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-custards-and-puddings"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=381"}],"version-history":[{"count":17,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/381\/revisions"}],"predecessor-version":[{"id":457,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/381\/revisions\/457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media\/395"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}