Creamy custard with soft caramel on top... Call it Crème caramel, flan, or caramel custard its all yours :)

Crème Caramel

Ingredients	Quantity
For the Crème Whole Milk or low fat milk	2 cups
Eggs	2 whole
Vanilla Essence/ Extract	4 teaspoons
Sugar	1 ½ cup
For Caramel
Sugar Water	1 cup 2 tablespoon

Method

For the Caramel

• In a nonstick sauce pan over low to little medium flame, combine the sugar and the water, cook stirring it constantly.(I prefer keeping the flame to low medium since it helps to control the caramelizing process or its really easy to burn)

• Now pour this hot caramel into the desired baking pan or ramekins and spread evenly  (I prefer ramekins so that the serving size is even for all: P and servings is easy with a flip)

For the Crème

• Heat the milk in a pan on a low flame, bring the milk to boil and then add 2 teaspoon of vanilla extract.

• Pour the milk into a shallow vessel and let it cool in the fridge for 25 minutes.

• In a mixing bowl crack two eggs add sugar and 2 teaspoon vanilla extract and whisk well.

• After the milk cools, pour the milk to the egg mixture, whisk again and strain to smoothen the mixture and pour the above liquid into the caramelized cake pan or ramekins.

• Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins or cake pan.

• Oven: Bake just until the crème caramel is set, but still trembling in the center, approximately 40 to 45 minutes at 325 F or

•  Pressure cooker: Place some water in a pressure cooker; now place a steady plate in the cooker and over this place the pudding to be steamed. The plate should be above the water, not touching it. Seal the pressure cooker and cook without the pressure for about 20 minutes.

• Remove the ramekins or cake pan and refrigerate for at least 2 hours or up to 3 days.

• To serve just flip over the cake pan or the ramekins upside down on a serving plate and serve!!!

• Makes 2 serving

GOOD HEALTHY REASONS TO TRY THIS RECIPE

• When used low fat milk instead of whole milk and sugar free instead of sugar (for making the crème ) it’s an absolute guilt free dessert!!

• To make this recipe more creamy and rich you can substitute half cup of milk with fresh cream. YUM!!

Enjoy!!!!!