Ingredients
• 58g, 1/4 cup sugar
• 250g, 1 cup fresh milk
• 58g, 1/4 cup sugar
• 3 tbsp water
• 3 eggs
• 1 tsp vanilla extract or vanilla sugar
• softened butter - for greasing the ramekins
Method:
1) In a saucepan, heat sugar and milk over medium-low heat until the sugar is completely melted.
2) For making caramel, In another saucepan, add the sugar and water, cook until it is dissolved with no stirring and keep an eye on it, as the sugar begins to a syrup ranging in colour from golden to dark brown. Remove immediately from the heat to make sure it doesn't burn.
3) Brush the ramekins with softened butter and quickly and carefully pour hot caramel syrup into the ramekins and turning evenly coat the bottom and sides. Set aside.
4) In a medium bowl, combine eggs, vanilla extract, milk mixture and gently whisk until combined.
5) Set a strainer over a saucepan and put the egg mixture through the strainer, repeated twice and transfer your mixture back through the sieve, then pour into a prepared ramekins and cover with aluminium foil.
6) To prepare a water bath. Pour enough boiling-hot water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the ramekins. Bake in preheated oven 150°c for 45 minutes or until the flan is set in the centre.
7) Serve immediately! To unmold, run a knife around the edge of each ramekin and turn flan over on a serving plate, ending with caramel on top.
Urdu recepie:
Sab say pahlay aik pan main Cheeni or pani dal ker halki anch per Pakana hai itna kay Cheeni ghul jaay or brown ho jaay is doran apnay Cheeni main chamach nahi chalana.
ab is mixture ko ramekins main dal dain.
Aik bertan main doodh, Vanilla extract or Cheeni dal ker itna pakaain kay cheeni ghul jaay doodh (milk) ko ubalna nahi hai.
ab eggs main yay doodh shamil karain or achay say mix kerti jaain.
uskay bad aik say do bar doodh kay mixture ko Chan lain or ramekins main dal kay dhak dain per oven tray main itna pani dalain kay ramekins adhay doobh jaain. Ab 150C° per 40 min kay liyay bake ker lain.
• 58g, 1/4 cup sugar
• 250g, 1 cup fresh milk
• 58g, 1/4 cup sugar
• 3 tbsp water
• 3 eggs
• 1 tsp vanilla extract or vanilla sugar
• softened butter - for greasing the ramekins
Method:
1) In a saucepan, heat sugar and milk over medium-low heat until the sugar is completely melted.
2) For making caramel, In another saucepan, add the sugar and water, cook until it is dissolved with no stirring and keep an eye on it, as the sugar begins to a syrup ranging in colour from golden to dark brown. Remove immediately from the heat to make sure it doesn't burn.
3) Brush the ramekins with softened butter and quickly and carefully pour hot caramel syrup into the ramekins and turning evenly coat the bottom and sides. Set aside.
4) In a medium bowl, combine eggs, vanilla extract, milk mixture and gently whisk until combined.
5) Set a strainer over a saucepan and put the egg mixture through the strainer, repeated twice and transfer your mixture back through the sieve, then pour into a prepared ramekins and cover with aluminium foil.
6) To prepare a water bath. Pour enough boiling-hot water in a larger pan. water level comes 3cm / 1 inch to reach halfway up the side of the ramekins. Bake in preheated oven 150°c for 45 minutes or until the flan is set in the centre.
7) Serve immediately! To unmold, run a knife around the edge of each ramekin and turn flan over on a serving plate, ending with caramel on top.
Urdu recepie:
Sab say pahlay aik pan main Cheeni or pani dal ker halki anch per Pakana hai itna kay Cheeni ghul jaay or brown ho jaay is doran apnay Cheeni main chamach nahi chalana.
ab is mixture ko ramekins main dal dain.
Aik bertan main doodh, Vanilla extract or Cheeni dal ker itna pakaain kay cheeni ghul jaay doodh (milk) ko ubalna nahi hai.
ab eggs main yay doodh shamil karain or achay say mix kerti jaain.
uskay bad aik say do bar doodh kay mixture ko Chan lain or ramekins main dal kay dhak dain per oven tray main itna pani dalain kay ramekins adhay doobh jaain. Ab 150C° per 40 min kay liyay bake ker lain.
Category
🦄
Kreativität