Créme Caramel. Creme caramel is eggier and silky unlike creme brûlée which is more like a custard sauce with a sugar candy crust. Both are delicious and different despite the same ingredients. One is more unifying the other more about contrasts.

In a saucepan, cook the sugar and water until it is a dark golden brown (mahogany). Both crème caramel ("caramel cream") and flan are French names, but flan has come to have different meanings in different regions. In Spanish-speaking countries and often in the United States, crème caramel is known as flan. You can cook Créme Caramel using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Créme Caramel

It's of Cremé.
Prepare of Milk.
It's of Sugar.
You need of Eggs.
It's of Lemon Peel.
You need of small powdered Vanillas / 1 Vanilla stick.
You need of baking forms/ Silicone forms.
You need of Baking Pan.
You need of Caramelé.
You need of Sugar.
It's of Water.
It's of Lemon Juice.

This was originally a Spanish-language usage, but the dish is now best known in North America in a Latin American context. Elsewhere, including in Britain, a flan is a. Immediately remove pan from heat and swirl to mix caramel. Egg custards are quite simple to prepare, provided you follow the recipe directions!

Créme Caramel step by step

And a small sauce pan on low heat, we add in all the ingredients for the Caramelé, we stir slowly until it turns into a golden brown color. When it’s done we pour the Caramelé into our tin or silicone baking pans and turn to cover all sides and set aside to cool off..
At the same time start to warm up the milk in another sauce pan, add in the lemon peel plus the vanillas. Whisk eggs with sugar in a separate bowl, once the milk has come to a boil start to slowly add into the egg mixture and continue to stir until it has all blended together nicely. Pour the mixture into your pans..
Take a large baking pan and add water, it should reach approximately half of the baking pan. Add your tin pans into the watered baking pan and bake for 50 minutes at 180 degrees. (keep on eye on the water in the pan this part is very crucial). After about 50 minutes, set aside for about an hour to cool off. Then place in the refrigerator overnight…and you can enjoy your lovely dessert the following day..
Ip: I add in the lemon peel, because I like to give the Cremé/Custard a bit of a taste to it. Kali Orexi!!! I hope you enjoy this recipe.

Avoid using excessive heat which will ruin the texture, stir the mixture constantly when cooking over direct heat & watch the mixture carefully as it thickens. I'm making this on Valentine's Day - its one of my hubby's. Make the caramel: Prepare an ice-water bath; set aside. Place molds over low heat; cover, and cook until sugar has dissolved. Mary Berry's simple step-by-step guide to the perfect crème caramel.