Sweet tooths

It's 2:31 PM here. I just finished a massage and it feels really good. Anyway, NatNat PNut said that she was waiting for my new post. Hahaha. I'm so excited and big headed. But actually i don't really know what to post. Well, now i know! I want to tell you all about my first successful dessert ever! Caramel Custard or people usually called it Flan.

This is not the flan that i've made, i picked this one from google images :p

I'm so excited about it! Finally, i could made it! My first trial of making flan is really messy, the mixture didn't baked and i can't handle the smell of the eggs, which really rancid. This second trial, i've made it without looking any recipe. Yeah. I measure everything by myself. The recipe said that we need eggs, milk, sugar, vanilla essence for the mixture, but i just add eggs and condensed milk to replace the fresh milk. Also, i didn't put any vanilla there and sugar, because i thought that condensed milk has already give a lot of sweetness.  But you know what? It works! I'm so excited about that. It makes me want to cook more, more and more and more and MORE! Especially for making desserts.

After i tasted it, my flan is too sweet, i think next time i make it, i need to add less of condensed milk and maybe replaced it with some cream, because cream also give some thickness to the mixture so when it steams, it could done well. But my little brother, Thomas, he said that he loves it very much and it's really tasty. I'm really glad to hear that. Thanks, Tom!

Here's the flan or caramel custard recipe :

INGREDIENTS:

4 eggs
1/2 cup sugar
2 cups milk (whole milk preferred)
1 teaspoon vanilla extract

FOR CARAMEL:

1 cup sugar
1/2 cup water

METHOD:
In a small sauce pan, prepare the caramel by blending the sugar and water in medium heat. Keep stirring it until it thickens and the syrup turns deep amber in color. Turn off heat.

Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. (Save some caramel for topping purposes.) Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins.

Preheat the oven to 350 degree F. (Oh anyway, you can also use steamer or pressure cooker to make this recipe!)

Clean the sauce pan and heat it up (use low heat). Add in the milk and 1/2 cup of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk. Strain the custard mixture into the 6 ramekins and set aside.

Arrange the 6 ramekins in a baking pan big enough to fit them. Pour hot water in the baking pan about halfway up the ramekins. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean. Remove the ramekins from the baking pan and let cool. Once they turn cool, transfer them to the fridge and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn it out on a dessert plate and top it with extra caramel, if you want.


Using steamer (after strain the custard mixture to the ramekins) :
Cover the ramekins with a piece of aluminium foil. Bring down the foil on all sides and tie at the rim of the ramekins with the piece of string.

Steam cook the custard on very low heat for 30-45 minutes. (A fine needle pierced through should come out clean). Remove the foil. Cool, and refrigerate until ready to serve.

COOK’S NOTES: If the caramel turns solid, heat it up in a microwave for 10 seconds to dissolve it.

credits: http://rasamalaysia.com/recipe-flancrme-caramelcaramel-custard/ and http://www.awesomecuisine.com/recipes/2052/1/Caramel-Custard/Page1.html

I do really love desserts and i'm such a sweet tooths. Cakes, cookies, chocolates, pudding, pastry and everything, i just can't stand it. For me, desserts not only taste good in my mouth but also feels great in my tummy. Yumm~ =9