Creme caramel or caramel custard. Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on. Creme Caramel, or milk leche, or custard flan, is an international favorite. The variation of names is a testament to how far-reaching across the globe this favorite dessert really is.

It makes a lovely dessert to serve when guests are coming. The creme caramel is simply the one dessert you need to try if you haven't yet. Custard pudding cover in caramel sauce, you just can't go wrong! You can cook Creme caramel or caramel custard using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Creme caramel or caramel custard

It's of For the caramel sauce.
It's 1/4 cup of sugar.
Prepare of For the custard.
It's 4 tbsp of vanilla custard powder.
You need 3/4 cup of milk.
Prepare 3/4 cup of curd.
Prepare 3/4 cup of condensed milk.
You need 1 TSP of vanilla essence (optional).

The origins of crème caramel are unclear and disputed - the French, the English, and the Spanish all claim to be the original inventors of the dish. Although the name is French, some say that the French adopted it from English custard. When the Arabs brought sugar cane to Europe, Spanish cooks also. Creme caramel is eggier and silky unlike creme brûlée which is more like a custard sauce with a sugar candy crust.

Creme caramel or caramel custard instructions

Recipe of crème caramel. Grease the steel bowl with a little oil in which you want to set the custard..
To make the caramel sauce, add 1/4 cup of sugar to a pan and heat the sugar at medium heat. The sugar starts melting. Now lower the flame to minimum and cook the sugar till it turns to a nice golden colour. Remove from the flame and pour the caramel in the bowl in which you want to set the custard..
To make the custard, take 4 tbsp custard powder in a bowl add 3/4 cup of milk and mix really well. There should be no lumps..
Now add curd and condensed milk mix really well. Add vanilla essence if using. Mix..
Transfer to the bowl in which you had poured the caramel sauce..
Steam the custard for 20-25 minutes. Once done remove from the steamer. Run a knife around the edges of the custard and turn it upside down on a plate carefully..
Cool in the fridge and serve..

Both are delicious and different despite the same ingredients. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife. Today I am making Crème Caramel.