Perfect Purin (Leche Flan / Creme Caramel)!

Von Seonkyoung Longest · 90 Min.

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Zubereitung

1. Preheat the oven to 300°F (150°C). Bring 2 to 3 cups of water to a boil.
2. Cook 1/4 cup sugar with 1 tablespoon water in a saucepan over high heat without stirring, swirling the pan as needed, until it turns deep amber (about 8 to 10 minutes in total).
3. Quickly pour the caramel evenly into four 7-oz (200 ml) ramekins, swirling each one right away.
4. Gently warm the half-and-half with 1/2 cup sugar over medium heat, stirring until the sugar dissolves. Do not let it boil.
5. Whisk the eggs with the vanilla seeds (split the vanilla bean lengthwise and scrape them out) or vanilla extract, gently and without making much foam.
6. Slowly whisk the warm half-and-half into the eggs, then strain the custard through a fine-mesh sieve.
7. Pour the custard into the ramekins, cover each with foil, and set them in a 9x13-inch baking dish. Pour boiling water into the dish until it reaches about 1/3 to 1/2 way up the ramekin sides.
8. Bake for 40 minutes. Remove the ramekins from the water and let them cool on the counter for 30 minutes to 1 hour, then refrigerate for at least 3 hours or overnight.
9. To serve, dip each ramekin briefly in boiling water, run a thin knife around the edge, and invert onto a plate.

Zusammengefasst aus dem Video von Seonkyoung Longest. Schau es dir für die Details an.

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