Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, leche flan - creme caramel - purin. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
PERFECT Purin (Leche Flan / Creme Caramel)! It called Purin in Japan, Leche Flan or Creme Caramel in different countries… However you call it, purin, flan, creme caramel, it's pretty much same thing. Leche flan is the Filipino version of French creme caramel.
Leche Flan - Creme Caramel - Purin is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Leche Flan - Creme Caramel - Purin is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook leche flan - creme caramel - purin using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Leche Flan - Creme Caramel - Purin:
- Take For the Caramel :
- Get 1/4 cup sugar
- Make ready 1 Tbsp water
- Make ready For the Custard :
- Take 1 1/2 cup half and half or whole milk
- Make ready 1/2 cup sugar
- Prepare 3 eggs
- Make ready 1 vanilla beans or 1 tsp vanilla extract
There are only two cooking steps. Crème caramel (French: [kʁɛm kaʁaˈmɛl]), flan, caramel custard, egg pudding or caramel pudding is a custard dessert with a layer of clear caramel sauce. Caramel Custard Cake Recipe คัสตาร์ดเค้ก - Hot Thai Kitchen. Today's recipe is Purin! (Leche Flan / Creme Caramel) Japanese way to pronounce pudding.
Instructions to make Leche Flan - Creme Caramel - Purin:
- Preheat the oven 300 degrees. Prepare around 2 to 3 cups of boiling water.
- Combine 1/4 cups sugar and 1 tbsp of water for caramel in a saucepan. Do not stir, just place on a stove over high heat. About 4 to 5 minutes later, the sugar mixture should start boiling. Let the mixture keep boiling over high heat, then it will start turning into brown Amber color. Swirl the pot slowly as needed to even it out. The whole process will take from 8 to 10 minutes.
- Immediately pour the caramel into ramekins equally. Swirl ramekins immediately as soon as you pour the caramel to spread evenly as you go. You need to move quickly, otherwise the caramel will harden. Set the ramekins aside.
- Into another saucepan, pour half and half and 1/2 cup sugar. Stir and place on a stove over medium heat. Make sure it’s not boil just hot and steamy. Stir occasionally as needed. Set aside.
- Crack eggs into a medium size mixing bowl. Cut vanilla beans (am using vanilla extract). Add into the eggs and beat the eggs with vanilla gently so the eggs won’t create too much foam.
- Slowly add still warm milk mixture into eggs while you are whisking the eggs. Strain the custard mixture through a fine strainer, just to ensure that it doesn’t have any clumps.
- Pour the custard mixture into the ramekins equally. Cover each ramekins with foil and place in baking dish. Pour boiling water into the baking dish, it should come to about 1/3 to 1/2 way up of the ramekins and cook for 40 minutes.
- Remove from the oven and remove the ramekins from the baking dish. Let it cool for 30 minutes to 1 hour the place into a refrigerator for at least 3 hour or overnight.
- When you are ready to serve, place a ramekin in a shallow dish with boiling water, this way the caramel will melt so it will come out from the ramekin easily. Run a butter knife or any thin knife around the edge and invert onto a large rimmed serving plate.
- Enjoy!
It called Purin in Japan, Leche Flan or Creme Caramel in different countries. However you call it, purin, flan, creme caramel, it's pretty much same thing. Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks, milk, sugar, and vanilla extract. It is steamed in small baking pan called Llanera. It resembles crème caramel and caramel custard.
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