★Online Classes★ For more online classes please visit: https://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) --------------------------------------------------- ★Shoppee★ Shop Name: Hanbit Cho Korean Bakeware ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://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 (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://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: https://amzn.to/3zwAHu4 Zester: Microplane (https://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★ https://blog.naver.com/oasis8jd #flan #cremecaramel #caramelpudding #sugarlane #조한빛 #슈가레인