Crème Caramel

Crème caramel, flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top. 

ingredients

For geasing

• 1 tbsp butter

For caramel

• 100 g sugar
• 100 ml water

For custard

• 500 ml milk
• 120 ml condensed milk
• 1 tsp vanilla extract
• 2 eggs
• 2 egg yolks

instructions

For geasing

1. Lightly grease ramekin dishes with butter.

For caramel

1. Add sugar & water in a saucepan over  medium heat.
   Don’t stir.
2. Boil it until the syrup turn into light brown.
3. Remove from heat immediately.
   Be careful. Melted sugar is very hot.
4. Divide between ramekins.

For custard

1. Mix milk, condensed milk & vanilla in a bowl until dissolve.
2. Beat eggs & yolks in another bowl.
3. Pour milk mixture over them.
   Pass through fine sieve.
4. Divide between ramekins.

For steaming

1. Cover ramekins with tin foil.
2. Steam for  20 minutes.
   Leave it there for another  10 minutes.
3. Chill  overnight before serving.