Caramel Pudding (Flan) | Want More?
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- čas přidán 27. 07. 2024
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Caramel Pudding (a.k.a. Flan) is just good - so good!
▶Caramel Pudding◀
Quantity: For 4 ramekins of 100ml size
For the caramel:
Sugar 100g
Water 30g
For the custard:
Heavy Cream 175g
Milk 15g
Sugar 47g
Egg Yolks 23g
Whole Eggs 114g
Vanilla Pod 1/3 (feel free to adjust)
① First make the caramel (dry caramel) and pour into the ramekins. (For the ramekins that I used, I placed 18g of caramel each. This depends totally on the size/shape of the ramekin you are using) Place in the fridge for the caramel to set completely.
② Now, the custard. Place the heavy cream and milk in the saucepan together with vanilla seeds. Heat it and infuse.
③ While the vanilla is being infused, Mix sugar with egg yolks/whole eggs.
④ Pour the vanilla milk/heavy cream into ③ and mix well.
⑤ Pass through a sieve and pour into the ramekins. (90g for each ramekin. Again this depends totally on the size/shape of the ramekin you are using)
⑥ (Preheat 140℃) Bake using a waterbath at 140℃ for 15~17mins. (waterbath allows gentle/even baking as well as adding moisture in th atmosphere to keep the custard from drying out. If you can't use a waterbath...it's not the end of the world. It still sort of works without it.)
Storage: Store in fridge (up to 2 days)
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★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware
★My Ingredients★
Dark Couverture Chocolate: amzn.to/3nmcJxJ
White Couverture Chocolate: amzn.to/3Gf8zQU
Valhrona Cocoa Powder: amzn.to/3lPdvnc
Snow Sugar: amzn.to/2Znp7p5
Ghirardelli Chocolate Sauce: amzn.to/3DNN1J5
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#flan #cremecaramel #caramelpudding #sugarlane #조한빛 #슈가레인 - Jak na to + styl
Don't forget to line your water bath with a wire rack, otherwise the custard is likely to overcook on the bottom. A glass dish will give you a 185F (85C) water bath, which is the temperature your custard should reach--it's an exact science. The cooking time assumes your water bath is already at temperature--thus it should be made with hot water or already pre-heated. You never cover a water bath with foil, but you can individually cover your ramekins with foil to prevent the top from overcooking. Fluid-filled bubbles within the custard indicate overcooking.
yeah
Thank you for these important tips.❤
Thanks so much, Hanbit! I was just craving flan and needed a recipe. I also wanted to make caramel and you linked that to this video. It's a sign!
Wonderful!
Even listening to your talking is an enjoyment! You are a great instructor. Greatly appreciate!
Awesome! Thank you!
Thank you for detailed recipe and incredibly delicious dessert! I did everything according to your instructions, just baking time was longer, adjusted to my oven🙂 Flan turned out just soo gentle, with velvety texture, right amount of sweetness, just absolute perfection 🥰
okie.
I’ve been making flan for many years. I’ve learned something new on how to make the caramel. Thanks
You are so welcome!
Thanks Chef Hanbit for share this wonderful caramel pudding. It's Perfect for this coming Holiday.😋😍❤️🥰
My pleasure 😊
This is my all time favourite dessert. Can't wait to try your recipe
Hope you enjoy
Hi Chef Hanbit. You always nakes baking seems easy and fun. Seeing the caramel pudding makes me drooling🤤. Thank you so much for sharing🙏.
My pleasure 😊
My goodness, this recipe looks so delicious
It really is!
I love all your recepes. ☺️
Thanks so much 😊
Looks delicious 🤤 Thank you.
My pleasure 😊
Wow........... Thanks for the recipe and technique.
Most welcome 😊
One of my favorite desserts ❤❤❤.
nice.
I believe you when you say it's delicious
❤
😋
Hello Chef Hanbit, I'm from the Philippines, a homebaker..
Thank you for sharing your recipes...appreciated very much the detailed step by step procedure..love it👏👏👏
Thanks and welcome
Thank you very much for sharing all the wonderful videos. I craved your stollen pound cake with marzipan, it's so so nice, but I couldn't find your video anymore. Would be greatly appreciated if you could post again.
oh yeah, that video has been deleted!
Looks delicious 😋
Thank you 😋
Delicious Caramel Pudding🍮 👌👍
thanks!
Thanks Chef. Longing for more..
More to come!
THIS LOOKS SO YUMMY CHEF!!!
So good!
My favourite pudding🥰🥰🥰🥰🥰 thanks for the tips🥰🥰🥰🥰
My pleasure 😊
The best pastry chef from Korea chef hanbit 😃❤️
thanks.
@@HanbitCho please chef. There's a fudge chocolate cake. It's high about 10 cm. And it's velvety chocolate texture. I feel likes i eating chocolate melting in mouth and it's a cake
Please we want it's recipe
It's like the brownies cake. But it is higher and more moisture and tender and fluffier
Please chef 😃 🥰🥰
You are appreciated
I've watched almost 6 video's as we speak and it's my first time commenting
I love all of them and you are a very good teacher too
You hardly get your hands dirty hahahaha 😅🤣🤣
nice
wow!! so yummy😍😍
Thank you 😋
Amazing❤
Thanks 😄
Why is it just so nice watching him do that?😅
lol
looks so sweet and delicate dessert is also ok xd
lol
We've missed you chef
thanks!
🤗Thanks a lot Chef 👌👍.
My pleasure 😊
I make this all the time.
But….I’m French 😜
So simple yet sophisticated.
yeah!
한빛 쉐프님!
수고 많았어요.👍
감사합니다~
Thank you soooo much
thanks.
Hey man, huge fan from Brazil!
In here, we would normally call this "pudim". The basic difference is that we use condensed milk in the mixture.
And it is a little bit sweeter than the original flan.
Beautiful dessert tho. :)
hello!
That looks like a custardy dream
yep
Wonderful...
Thank you! Cheers!
Hi Hanbit! Your videos are really helpful. Would you please make a video of a 4 layer genoise cake ?
right.
@@HanbitCho thank you ! With a mix using plain flour and ground almonds would be great 😋😋😋😋 thank you again
Thank you 😊
You're welcome 😊
This looks really good, it's a creme caramel not a flan though, flan is made with condensed and evaporated milk and it's a lot denser but this is a wonderful pudding/creme caramel, thank you for the thorough recipe.
yeah
수고했어요!
감사합니다.
Thank you chef.. it looks so yummy
Is it ok to cover it while baking?
Yes you can
Hello chef! Ur recipes n explanation both r really great!
Am actually looking for a whole wheat bread recipe. Can u plz make one. I tried making it lot of times n failed
oh right.
@@HanbitCho thanq for ur reply chef. Looking forward for ur video 🙂
Chef loved your work if you can post a video on how to make a Basque cheese cake
it's there! search my channel pls.
Need a video in Victoria and shiphon sponge
Thanks alot chef for this excellent recipe,I remember in your channel I saw stolen (marzipan)cake recipe,but now I can't find the video of this cake recipe, please check the channel for this issue.
Thanks 🙏
yeah that video has been deleted~
Thank you for your amazing video! May I ask you something: Did you use the fan when baking this flan with Unox? If yes, which fan level did you use? Thank you in advance!
low fan pls.
@@HanbitCho thanks a lot , chef
Great video!❤ What temp is the pan for cooking the caramel? High? Medium?
yeah
Hello sir.. can you make a video about food color in pastry 101?
yeah
we call this Leche Flan in the Philippines ☺
nice!
Hi chef, thank you for the recipe! I have a few questions if you dont mind answering 😊
1. Is whipping cream / cooking cream the same as heavy cream? (Its hard to find heavy cream in Malaysia)
2. Can i steam the caramel pudding instead? If yes, around how many minutes?
Thank you so much 😊
hello! hmm the terminology is different depending on which country you are living in. the heavy cream here is dairy cream.
@@HanbitCho thank you so much for the reply Chef Hanbit, this helps! For your recipe, would steaming the caramel works? Instead of baking. Around how many minutes is good yea?
Mr. Hanbit, in my country, its very rare get the heavy cream. Is there any substitution? Thanks before
hmm not really.
Hey chef your recipes are amazing but can you tell me the ingredients measurements..
in the description.
Anyone here know where to get those little gold logo tags to put on the dessert?
you need to find a local supplier for this.
I have a question i made this yesterday n leave it overnight but the custard turns out runny doesnt set What did i do wrong 😢
oh no..hmm not sure..
❤❤❤
thanks!
Just delicius, thanks a lot. But 17 minutes is enough time for barking the flan?
yeah
What is heavy cream? Same as whipping cream? Thanks
yeah dairy stuff.
My favourite but always use just the quarter of the sugar for the custard of a traditional recipe. Love it. Otherwise, too sweet.
yeah
Urruuu!
yeah!
❤❤❤❤
thanks!
waww thank you ⭐️⭐️⭐️⭐️⭐️much love thanksss⭐️🤍
thanks.
حد يعرف heavy cream بالعربي معناها ايه ؟
thanks!
hi chef , 114g egg white is it 4 egg ?
nah
Chef can you make a video making Castella Cake (Taiwanés) or Japanese not shure but my concern is how to put all the ingredients together with the right amount on each ingredients so I appreciate a lot 🙏🏻 chefs if you explain and spear that recipe… thanks so much Chef and very interesting your tutorials..👍🏻 I follow you all the time Sir 🇺🇸👍🏻
hello
chef can it be frozen once baked ?
nope.
What temperature to bake it chef and for how long 🤔
in the description.
@@HanbitCho Couldn’t find it. No worries
What is the use of the video if you don’t mention the temperature and duration
look closer.
Where can get the full details recipe?
click descriptions.
@@HanbitCho saw yr reply n Thks but still unable to locate yr full details recipe.
@@HanbitCho finally I found yr recipe in description Thks
😘😘😘
lol
@@HanbitCho popular 🍮 in my country!
لطفا ترجمه فارسی هم اضافه کنید
thanks
Please chef sertakan dg bahasa Indonesia donk please 🙏🙏
hello
@@HanbitCho thankyou chef
한국어 자막이라도 달아주시면 안되나요???ㅜㅜ
저 혼자서 다 하고 있기때문에 자원 봉사해주실 분 찾고있습니다.
15 minutes is too short! Everything is super, and very tasty) Apart from the fact that the pudding spread over the plate)) Taking into account other recipes and my experience, at 140 degrees you need to bake it for at least an hour, at 160, 40 minutes. Otherwise, it’s just liquid
haha right:)
First
Yooohhooo… exciting ❤
no.1
Caramel pudding?????? 🤦🏽♀️ it’s just Flan!
yeah
Yes! The notification is working🫠.
Good!