Flora Cream Caramel

Caramel:

1. Heating: In a saucepan, combine sugar and water over medium heat.
2. Stirring: Stir until sugar dissolves, then let it boil without stirring.
3. Golden-Brown Caramel: Allow the mixture to turn into a golden-brown caramel, swirling the pan occasionally.
4. Pouring: Once the desired color is achieved, immediately pour the caramel into the bottom of individual ramekins or a larger baking dish. Swirl the dish to coat the bottom evenly.

Custard:

1. Preheating: Preheat the oven to 325°F (160°C).
2. Whisking: In a mixing bowl, whisk together Flora Cooking & melted Flora
3. Based Butter, sugar, eggs, and vanilla extract until smooth and well combined.
4. Pouring: Pour the custard mixture over the caramel in the ramekins or baking dish.

Baking:

1. Setup: Place the filled ramekins or baking dish in a larger oven-proof pan.
2. Water Bath: Pour hot water into the larger pan, creating a water bath around the ramekins or dish.
3. Baking: Bake in the preheated oven for about 50-60 minutes or until the custard is set but still slightly jiggly in the center.

Cooling:

1. Removing: Remove from the oven and allow the custard to cool to room temperature.

Chilling:

1. Covering: Once cooled, cover the ramekins or dish with plastic wrap and refrigerate for at least 4 hours or overnight.

1. Releasing: To serve, run a knife around the edge of each ramekin to loosen the custard.
2. Inverting: Place a serving plate on top of the ramekin, then quickly invert to release the caramel on top.
3. Enjoy: Enjoy your Flora Creamy Caramel!