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@rubon_1: natural..🥀🌱. #foryou #1MillionViewsOnMyFirstVideo #creatorsearchinsights

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Sunday 28 June 2026 17:13:53 GMT
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✨ Silky Crème Caramel | Flan 🍮 A classic dessert with a glossy amber caramel. The sweetness is perfectly balanced by a subtle bitterness from the caramel, creating a smooth, elegant dessert that’s impossible to resist. Simple ingredients, bakery-quality results. Caramel * 1 cup sugar (190g) * ¼ cup water (60g) Custard * 10 egg yolks (190g) * 2 cans condensed milk (2 × 395g) * 1 can evaporated milk (385ml) * 2½ cups thickened cream (600ml) * 1 tbsp vanilla extract * Pinch of salt Equipment * 8-inch × 4-inch round baking pan 1️⃣ Add the sugar and water to a saucepan and cook over medium heat until it turns a deep amber colour. Swirl the pan occasionally, but avoid stirring. Remove from the heat before it becomes too dark, as the residual heat will continue cooking the caramel. 2️⃣ Immediately pour the caramel into the baking pan. Quickly swirl it around to coat the base and partially up the sides before it sets. 3️⃣ In a large bowl, whisk together the egg yolks, condensed milk, evaporated milk, thickened cream, vanilla extract, and salt until smooth. Avoid incorporating too much air. 4️⃣ Strain the custard mixture directly into the caramel-lined pan to remove any solids and excess bubbles. 5️⃣ Cover the pan tightly with aluminium foil. Place it in a deep baking tray and fill the tray with hot water to create a bain-marie (water bath). 6️⃣ Bake in a preheated conventional oven at 165°C (329°F) for 1 hour 20–30 minutes, or until the edges are set and the centre still has a slight wobble. 7️⃣ Remove from the oven and allow to cool. Refrigerate for at least 6 hours, preferably overnight, for the perfect texture. 8️⃣ To serve, run a knife around the edge of the pan. Place a serving plate on top and carefully invert. Slice, spoon over the caramel sauce, and enjoy. ✨ Rich, creamy, silky, and drenched in golden caramel — this is the ultimate homemade Crème Caramel. #flan #lecheflan #dessert #baking #homecooking
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