Best 5 Easy Chai Creme Caramel Aka Chai Flan De Leche Recipes

FLAN DE LECHE

Steps:

• Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
• Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
• Heat oven to 325 degrees.
• In a saucepan or microwaveable bowl or pitcher, combine milk, lemon zest, salt and remaining 1 1/2 cups sugar. Over low heat or in the microwave, heat through, stirring to melt the sugar. Set aside.
• In a blender (or using a hand blender in a pitcher), combine eggs, egg yolks and vanilla. Blend until smooth.
• Remove the lemon zest strips from the hot milk mixture. With the blender running, gradually pour the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth. Pour egg-milk mixture into the caramel-lined pan.
• Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
• Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.
• To unmold, run a thin sharp knife around the edges. Center a flat-bottomed platter or serving dish with a rim on top of the pan and, holding both, carefully flip the pan and plate together. The flan will fall onto the plate with a squelch; lift off the pan and let the caramel run all over the top. (If the flan doesn't come out, flip it back over and rest the bottom of the pan on a hot wet kitchen towel for a few minutes, to melt the caramel.) Serve chilled, in slices.

EASY CHAI CREME CARAMEL (AKA CHAI FLAN DE LECHE)

Steps:

• Divide caramel sauce equally into ramekins, one for each serving. Make sure a thin coat of caramel covers the bottom of each ramekin. Set these aside.
• Dissolve contents of custard mix into 125mL of milk and whisk until blended.
• Put remaining milk and whole spices in a saucepan and bring to a boil over medium heat.
• Reduce heat slightly and add custard mixture, whisking vigorously.
• Bring just to a boil again, and keep stirring so no lumps form. The allow to simmer for 2 minutes, stirring constantly.
• Skim spices out of liquid. (Or pour mixture through small mesh strainer in the next step.).
• Gently pour liquid into ramekins, making sure not to disturb the caramel coating the base of each one.
• Chill ramekins until set. (This takes approximately 45 minutes in my refridgerator.)
• Remove ramekins from refridgerator. Put a serving plate against top of a ramekin, , hold them together, and flip them upside down in a fast motion so the creme caramel flops out of the ramekin and onto the serving plate. Let it sit for a minute to allow the caramel to run over the custard before removing ramekin. Repeat this for each serving. (This is quite easy and the result looks impressive.).
• Enjoy!

EASY CREME CARAMEL

Steps:

• Preheat your oven to 325°F.
• In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
• Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
• Make sure you evenly coat the bottom.
• Let caramel harden.
• In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
• Pour custard into the pan with hardened caramel.
• Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
• Bake for 50 min (or until set around the edges but slightly soft in center).
• Remove pan of custard from baking dish and let cool to room temperature.
• Refrigerate until chilled (at least 4 hours).
• Remove from pan by running a thin knife around the custard and flipping it onto a plate.
• Cut into slices and serve.

PURIN

Steps:

• Stir packet of gelatin into 1/4 cup water and set aside.
• Arrange 12 small heat proof containers for the caramel sauce. If you intend to flip them out of the containers onto a plate later, you can lightly grease them. I eat them out of the cups.
• Put 1 cup sugar and 1/4 cup water into a medium pot on high heat till mixture begins to boil, then turn to medium. Swirl the pot occasionally to distribute the heat; be careful of little specks of sugar water that splatter.
• Have your 3/4 cup boiling water ready. When the mixture turns amber (lighter or darker according to your taste), remove pot from the heat and tilt away from you. With oven mitted hand, pour the boiling water into the pot. The mixture will bubble and steam vehemently, swirl the pot to mix the boiling water and sugar so that the sugar does not seize.
• Pour a little over 1 tablespoon of caramel in each cup.
• Set a pot of water to boil. You essentially will be setting up a double boiler by placing your glass/metal bowl of custard (in the step below) atop it. Make sure that the boiling water will not touch the bottom of your glass/metal bowl when it rests on top.
• Optional: set up a second container with an ice bath, to place your glass bowl into once you're done cooking the custard. This will chill the mixture quicker so that you can sooner put your flans in the fridge but it's not necessary.
• In a glass/metal bowl, beat 5 eggs, 1/2 cup sugar, and 1 tsp vanilla together until smooth. Meanwhile, heat 1 cup of milk in the microwave until almost boiling.
• Stirring the egg mixture constantly, pour the scalded milk in a slow stream into the eggs to temper them.
• Set aside 3/4 cup of milk.
• Once the water is boiling, turn the heat down to a simmer (for me, this is medium low) and nestle your custard bowl on top, making sure it doesn't tilt and spew your liquids onto the burner.
• Add your gelatin mixture and stir gently (to minimize any bubbles) and constantly for fifteen minutes, or until your custard reaches a temperature of 170 degrees F (77 degrees C). You'll see the custard thicken slightly up the sides of the bowl. Check the texture to ensure it's smooth, if you see it start to curdle, this means the double boiler is too hot. Take the bowl off and turn the heat down to give your pot of water and custard a brief moment to cool down.
• Once the time is up or the temperature is reached, transfer your bowl of custard to the ice bath or alternately, a pot holder.
• As with tempering the eggs, stir your milk into the mixture and then continue stirring till your custard has cooled. At this point, it will still be fairly liquid.
• Pour the custard through a sieve and into another bowl to capture any large curds that may have developed. Then portion a little under 1/3 cup of custard into each container and let them cool to room temperature.
• If you care about appearances, before putting the flans in the fridge, tap/drop them lightly on the counter to remove any air bubbles that may be trapped and/or have formed on the surface. Otherwise, just cover and hide them away in the icebox for at least an hour.
• After that, you can guzzle them straight out of the cup. Or there are two other options. You can dip the cup in hot water or slide a slim object around the edge of the container and plop it on onto a dish.

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.