Crème caramel (French: [kʁɛm kaʁamɛl]), flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce . Crème caramel is a variant of plain custard (crème) where sugar syrup cooked to caramel stage is poured into the mold before adding the custard base. It is usually cooked in a bain-marie on a stovetop or in the oven in a water bath. It is turned and served with the caramel sauce on top, hence the alternate French names crème (caramel) renversée or crème renversée au caramel. The milk may be flavored with vanilla, cinnamon, or lemon peel.The resulting texture is gelatinous and creamy.Turning out larger dishes requires care, as the custard easily splits. Larger dishes also require more care to avoid undercooking the interior or overcooking the exterior. Thus, crème caramel is often cooked and served in individual ramekins. The objective is to obtain a homogeneous and smooth cream on the surface of the crème caramel with a liquid caramel base. Cooking it in a bain-marie avoids burning the caramel.

Ingredients:

• Milk : 250ml
• Sugar : 100 gm
• Egg : 3 nos
• Vanilla essence: (3-5)ml

Method of preparation:

•Boil the milk.

•In a mixing bowl put milk, sugar(50gm) and vanilla essence (boiled milk)

•Mix all the ingredients

• Add egg into it after the milk gets cool down. Strain the mixture.

•Prepare the caramel sauce (50gm sugar + water)

• Wash, clean and dry the mould. Glaze it with oil

•Pour caramel in mould

•Pour mixture of ingredients in mould (custard) .

•Bake custard inside at 200°C oven in double boiler for 20 min.

Double boiler: Add water as half of the mould in a tray before baking.