I adjusted the recipe for homemade-style crème caramel that the hotel I used to work at used.It's easy to make and uses very simple ingredients but it still makes delicious crème caramel.I made it for my husband who loves crème caramel so much that he's even eaten it from a rice bowl.The allocation of each ingredient per one egg is:Sugar..... 30 gVanilla.... 1/4 teaspoonMilk........ 150 mlYou can add as many eggs as you like, just adjust the ingredients accordingly.For a richer-tasting crème caramel, add one tablespoon (15 ml) of heavy cream and 135 ml milk. Recipe by Mugitarou

Ever made creme caramel before? If you have, then you know how easy it is. But have you tried making it in coffee flavor? It's super tasty that it has become my favorite. #12plates

:-)

More details athttp://www.chez-k.org/classics/creme-caramel/

This recipe turns out so delicious and milky! The steps in making this are very easy and simple as you don't need to bake the pudding using water bath method, as no egg is used in the recipe. And the best part is, the texture turns out smooth and silky!

A smooth, rich, large creme custard pudding! You should make this big special milk flan for a birthday or Christmas dessert, serving it with fruits and whipped cream.

I failed at making caramel custard in a steamer as well as the oven... Taking a hint from chawanmushi (savory egg custard), I tried this method. Make them in the morning and leave them in the pan. Put them in the refrigerator when you get home from work, and by night time they are the perfect chilled dessert!In the summer, take them out as soon as you can handle them and chill them fast in cold water. Refrigerate them as soon as you can!If you cook caramel custard this way, it's less likely to form bubbly areas which are not smooth and creamy.Just be sure to never ever let the water in the pan come to a boil.The puddings will keep cooking even after turning off the heat, so even if they are pretty soft in the middle don't worry! Recipe by Gakochan

No one can’t resist the silkiness of caramel custard, the bitterness of caramel, the sweetness..it’s perfect for your evening dessert.

This is a very simple recipe. very smooth texture!

As a dessert, I fell for Chef Christophe Felder's crème caramel, who kindly shared his recipe with us on Instagram.

I wanted to eat both custard pudding with caramel sauce and whipped cream. So we use caramel sauce as a garnish for our custard pudding.-Step 2: Do not stir with spatula, but cook the sugar down while just shaking the pot gently.-Step 4: If you cook it down until dark brown in color, it will be a bitter... caramel sauce.Adjust the caramelization to your preference. Recipe by Chisora

In the past, whenever I made flan, I had to keep a close eye on the steamer, and since my pot was small, I could only steam 2-3 glass cups at a time. Sometimes I tried baking, but that was also a hassle—lining the pan with a wet towel, adding water, and so on. Many people struggle with baking or steaming flan because of common issues like bubbles or the flan not setting. The method below uses gelatin, so you don’t need to steam or bake, and the result is a smooth, bubble-free flan just like the traditional steamed or baked version.Although this method is quick, in my opinion, steaming or baking still gives a slightly better texture—it’s a bit firmer, while this version is a little more jiggly. However, for busy folks, this method is very convenient and still tastes delicious.I adapted this recipe from justonecookbook and tweaked it a bit to make it softer to my taste 😊