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Monday 28 July 2025 14:50:40 GMT
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Caramel pudding or crème caramel/flan ASMR version. Recipe for 20cm baking tin - Caramel - 100g sugar 5tbsp water Custard - Milk 500g Sugar (1) 40g Vanilla 4tsp Eggs 4 Sugar (2) 40g 1. Preheat the oven to 160c. Boil some water 2. Caramelise the sugar in a nonstick pan/pot. I remove it when it’s brown colour and gives out a nice caramel note - it’ll keep on cooking for next min or so so keep an eye on it. Carefully pour into the nonstick tin or baking dish 3. Mix milk, sugar (1) and vanilla and bring to a simmer. Pour into a pouring jug or a measuring jug 4. Whisk egg and sugar (2) gently until eggs are broken and mixed. In a light stream add the hot milk little by little while whisking making sure not to scramble the eggs. 5. Strain the custard mixture into the tin or baking dish and into the preheated oven on a water bath (once the tin is in carefully pour in the boiling water around just to fill half way of the tin) 6. Cover with a aluminium foil and bake for 40-45mins until the middle is still wiggly 7. Once cooled down refrigerate for 5-6hrs or overnight. When ready to serve, loose the sides with a sharp knife then turn around into a serving dish. #caramelpudding #creamcaramel #desserts #fypシ゚viral #fyp
Caramel pudding or crème caramel/flan ASMR version. Recipe for 20cm baking tin - Caramel - 100g sugar 5tbsp water Custard - Milk 500g Sugar (1) 40g Vanilla 4tsp Eggs 4 Sugar (2) 40g 1. Preheat the oven to 160c. Boil some water 2. Caramelise the sugar in a nonstick pan/pot. I remove it when it’s brown colour and gives out a nice caramel note - it’ll keep on cooking for next min or so so keep an eye on it. Carefully pour into the nonstick tin or baking dish 3. Mix milk, sugar (1) and vanilla and bring to a simmer. Pour into a pouring jug or a measuring jug 4. Whisk egg and sugar (2) gently until eggs are broken and mixed. In a light stream add the hot milk little by little while whisking making sure not to scramble the eggs. 5. Strain the custard mixture into the tin or baking dish and into the preheated oven on a water bath (once the tin is in carefully pour in the boiling water around just to fill half way of the tin) 6. Cover with a aluminium foil and bake for 40-45mins until the middle is still wiggly 7. Once cooled down refrigerate for 5-6hrs or overnight. When ready to serve, loose the sides with a sharp knife then turn around into a serving dish. #caramelpudding #creamcaramel #desserts #fypシ゚viral #fyp
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