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★Online Classes★
For more online classes please visit: hanbitcho.com/course/
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