Category Archives: Puddings & Custards

Creme Caramel

Flan
Flan

 

 

 

 

 

 

 

Crème Caramel

Crème caramel, custard with caramel, flan, or flan de leche, many different names for a simple custard dessert that looks so impressive when served.

Soft creamy custard and a soft caramel topping are a wonderful end to any dinner.

You can make this as a single large serving in a 2 quart souffle pan or as individual servings in 6  ounce ramekins or souffle cups.

Ingredients for Crème Caramel

For the Caramel:
  1. ¾ cup granulated sugar
  2. ¼ cup water
  3. 2 Tbs lemon juice
For the Custard:
  1. 4 large eggs + 1 yolk
  2. 2 tsp vanilla
  3. 1/3 cup granulated sugar
  4. 3 cups whole milk

Directions for Crème Caramel:

For the Caramel:

Place the sugar and water in a sauce pan combine.  On medium heat warm the mixture up until the sugar is completely dissolved in the water, do not stir.  Bring the heat up to medium high and continue to cook. Once the syrup goes through the different candy stages and reaches a temperature of  about 320º it will become amber in color.

Pour enough into the bottom of the souffle pan to cover and allow to harden and cool.

Place the remainder of the syrup back on the oven and add a little water at a time ( Probably no more than a 1/3 of a cup) stirring until you have a completely melted and slightly thick syrup.

Place into a bowl and cool either in an ice bath or in the refrigerator.  Just before serving add the lemon juice and cognac or bourbon if you  want.

For the custard:

Preheat oven to 350º.

Place the 4 eggs and the yolk into a bowl with the vanilla and sugar and stir to combine. Add the milk and whisk everything well.

Strain into the souffle pan with the harden syrup on the bottom.  

Place the pan into a water bath that comes at least  ½ way up the custard, and place into the center of the preheated oven and bake for 50  -60 minutes until the custard is set.  If you use a container that is close to the souffle pan on all sides it is possible that during the cooking process the water will boil.  This will result in air bubbles being formed and forced to the sides of the custard.  Although it doesn’t affect the taste, for a smoother custard use a larger pan.

Remove the pan from the oven and set on a wire rack and allow to cool completely.

Once the crème caramel is completely cooled use a thin knife long enough to reach the bottom of the pan and placing it straight up and down against the inside of the pan rotate the pan, not the knife,  360º to loosen the sides of the custard.

Invert onto a flat plate large enough to hold the dessert .

If you made the thicker caramel  sauce, siphon some of the looser sauce around the crème caramel, add it to the sauce mix well and spoon over the top.

 

Here are a few items to help make this recipe:
HIC Porcelain Souffle 8-inch, 64-ounce, 2-quart
Food Strainer – Stainless Steel Fine Mesh – For Quinoa-Rice-Pasta #20148-MSS Professional Set of 3

 

 

 

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The Official Taste Tester

 

 

 

 

 

 

“C’est Magnifique”  sweet creamy and enough sugar to keep me chasing squirrels for days- 5 paws

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Creme Caramel

Creme Caramel

Ingredients

  1. For the Caramel:
  2. ¾ cup granulated sugar
  3. ¼ cup water
  4. 2 Tbs lemon juice
  5. For the Custard:
  6. 4 large eggs + 1 yolk
  7. 2 tsp vanilla
  8. 1/3 cup granulated sugar
  9. 3 cups whole milk

Instructions

  1. For the Caramel:
  2. Place the sugar and water in a sauce pan combine. on medium heat warm the mixture up until the sugar is completely dissolved in the water do not stir. Bring the heat up to medium high and continue to cook. Once the syrup goes through the different candy stages and reaches a temperature of about 320º it will become amber in color.
  3. Pour enough into the bottom of the souffle pan to cover and allow to harden and cool.
  4. Place the remainder of the syrup back on the oven and add a little water at a time ( Probably no more than a 1/3 of a cup) stirring until you have a completely melted and slightly thick syrup.
  5. Place into a bowl and cool either in an ice bath or in the refrigerator. Just before serving add the lemon juice and cognac or bourbon if you want.
  6. For the custard:
  7. Preheat oven to 350º.
  8. Place the 4 eggs and the yolk into a bowl with the vanilla and sugar and stir to combine. Add the milk and whisk everything well.
  9. Strain into the souffle pan with the harden syrup on the bottom.
  10. Place the pan into a water bath that comes at least ½ way up the custard, and place into the center of the preheated oven and bake for 50 -60 minutes until the custard is set. If you use a container that is close to the souffle pan on all sides it is possible that during the cooking process the water will boil. This will result in air bubbles being formed and forced to the sides of the custard. Although it doesn't affect the taste, for a smoother custard use a larger pan.
  11. Remove the pan from the oven and set on a wire rack and allow to cool completely.
  12. Once the crème caramel is completely cooled use a thin knife long enough to reach the bottom of the pan and placing it straight up and down against the inside of the pan rotate the pan, not the knife, 360º to loosen the sides of the custard.
  13. Invert onto a flat plate large enough to hold the dessert .
  14. If you made the thicker caramel sauce, siphon some of the looser sauce around the crème caramel, add it to the sauce mix well and spoon over the top.
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Chocolate Crème Brûlée

chocolate creme brulee
chocolate creme brulee

 

 

 

 

 

 

 Chocolate Crème Brûlée

This is a fairly simple to make dessert that takes a little time but is certainly worth it in the end.  As with most recipes, it is not written in stone.  If you don’t care for the melted sugar on top simply omit it, there is no crème brûlée society waiting to scold you if you don’t.

 Ingredients for Chocolate Crème Brûlée

  1. 1/2 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1½ cupssemi sweet chocolate morsels
  5. 1 Tbs Myers’s Dark Rum (optional)
  6. Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt.  Whisk to smooth and set aside keeping chocolate warm.

In a saucepan heat the cream and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly.  Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking  constantly to temper eggs.  Once you have combined add another ladle and continue to whisk gently.  The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine.  Using a fine mesh strainer, strain the mixture into another bowl.

Now ladle in the chocolate and whisk gently to fully combine the mixture.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch lightly burn the bubbles off the surface .

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins.  Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers.  Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve.  Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard.  Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

Here are a few items to help make this recipe:
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Oggi 5 Piece Creme Brulee Set

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Another SAPP unfriendly recipe, oh! I feel so left out.

 

 

Chocolate Crème Brûlée

Chocolate Crème Brûlée

Ingredients

  1. 1/2 cup sugar
  2. 4 egg yolks
  3. 2 cups heavy cream
  4. 1½ cupssemi sweet chocolate morsels
  5. 1 Tbs Myers's Dark Rum (optional)
  6. Demerara sugar for topping

Instructions

  1. In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
  2. In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt. Whisk to smooth and set aside keeping chocolate warm.
  3. In a saucepan heat the cream and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
  4. Now ladle in the chocolate and whisk gently to fully combine the mixture.
  5. At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
  6. Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
  7. Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.
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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Rice Pudding

Rice Pudding
Rice Pudding

 

 

 

 

 

 

 

 

Rice Pudding

A few days of dinners with rice, left a pretty good amount of leftover rice and so I was tasked to find a way to use it.  The first thing that came to mind was Rice Pudding, a great dessert and a great way to use up extra rice.

Ingredients for Rice Pudding

  1. 2½ cups of cooked rice
  2. 1 cup raisins
  3. 1 14 oz can sweetened condensed milk
  4. ½ cup milk
  5. 3 whole eggs
  6. ½ cup sugar
  7. 1½ tsp vanilla extract
  8. 1 tsp ground nutmeg
  9. ½&½ or heavy cream for garnish (optional)

Directions for Rice Pudding

Preheat oven to 375º

Take a 1-1½ quart casserole and butter or grease well.

In a bowl whisk the eggs, milks, sugar, vanilla and nutmeg together.

In a second bowl mix the rice and raisins together making sure that any lumps of rice are broken apart.

Pour the liquids into the rice and mix thoroughly.  Pour into the buttered casserole place in the center of the oven and bake for 55 minutes until a knife  inserted into the center of the dish comes out clean

Remove from the oven and allow to cool.  Serve warm with cream poured over or refrigerate and serve chilled with warm cream as a garnish.

Here are a few items to help make this recipe:
Corningware French White III Oval Casserole with Glass Cover, 1.5-Quart
Home Value Set of 4 Stainless Steel Large Serving Spoon, 10 inch, High Polish Finish

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I’m always on the lookout for a great dessert!  And anything with sweet rice and cream on top is a winner in my book- 5 paws!

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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved