So I have this dessert I found at a local Balkan and Turkish grocer (krem karamel). I enjoy going there, and was pleased to see the instructions were in Turkish. So thought maybe thats a good practice. I am sure much of it is incorrect thats why I am bringing it here. (and why I have not cooked this yet, I dont want to mess it up badly)

Daha yoğun bir kıvam ve tat istersiniz iyice çırpılmış, 1 yumurta sarısını, hazırlama kısmının 2 aşamasında toz, karışım ile beraber süte ilave edebilirsiniz.

If you want a thicker consistancy and taste, prepare 1 egg yolk whisked very well. Don’t exceed 2 part of the mixture. You can add milk with the egg to mix.

1. Karamel sosu, su ile çalkalanmış 4 adet krem karamel kalbına paylaştırın. 2.Bir tencereye 500ml (2.5 şu bardağı ) süt koyup üzerine toz karışımı boşaltın. Orta ateşte sürekli karıştırarak pişirin.

Add water with the caramel sauce. Distribute 4 parts of cream caramel to the molds.  2.Add  500ml (or 2.5 cups) milk over the powder to be mixed. Cook on medium heat until heat causes spreading(?) (here I was really not sure of -çalkalanmış or how its being used.) 

Kaynamaya başlayınca 1 dakika daha ateşte tutun ve kıvam almasını beklemeden ocaktan alın

(Let it) start to boil for one more minute then while warm and (at) desired thickness, remove from stove without waiting.

Pişen krem karamel hazırlamış kalıplara çok yüksekten olmayacak şekilde, sos ile karıştırmadan dökün. Oda sıcaklığına geldikten sonra buzdolabında 1-2 saat soğutun.

When the cooked cream caramel is prepared, pour without causing to spread from very high to the dishes. After its cooled to room temprature, allow to cool for 1-2 hours (here I was not sure about -buzdolabında )

Bir bıçak ile kalıpların kenarından hava aldırıp tabağa tersine çevirerek servıs yapın.

(Cut around) the dish’s edge with a knife take the plate and flip it over to serve.

Thank you 

it is similar to the basic flan or creme bruler recepie, I used to make this every day at the restaurant where I used to work.

Here is the recepie:

2 cups milk
4 eggs
1 cup+1/2 cup sugar
3-4 tbsp water
2-3 tbsp hot water
1 tsp vanilla extract/1 package vanilla powder

In a bowl beat the eggs and sugar with a mixer until it gets foamy (2-3 minutes). Heat the milk till gets lukewarm. And then, add in the mixture slowly while mixing. Finally stir in the vanilla and mix them all.
Meanwhile in a small pan, caramelize sugar and 3-4 tbsp water over medium heat. After a while, the mixture will turn brown and sticky. You can smell the caramelized sugar. Turn the heat off and add the hot water. Be careful doing that, it splashes.
Distribute it to small Pyrex or porcelain oven safe bowls (4-6). Preheat the oven to 335 F (170 C). Pour the mixture over the caramel sauce into the bowls. Fill half of a deep tray with hot water and place the bowls into the tray. Bake for about 35-40 minutes. Cooked Crème Caramel should be thick like pudding or Jello. Check it by shaking the bowls gently.
Leave the Crème Caramel in the fridge for about 4-6 hours. Then with a knife scrape the sides of the bowl to let the Crème Caramel out easily. Turn it upside down to a serving plate and serve.
ENJOY

Here is the link where I found it with the original Turkish instructions:

http://www.turkishfoodandrecipes.com/2009/04/creme-caramel-krem-karamel.html

P.S. to wash out the caramel from the bowls soak then in warm water over night

I appreciate the thought stumpy however, the idea was for me to practice translating/writing and suffixes in Turkish so I could get some corrections. That is why I put it in the Translation section instead of the food section.  Besides its just instructions off a box mix actually.

Your flan recipe does sound good though, and I do want to try it one day

blame it on my cold and a sleepless night

Hello, Mavili, I placed my own attempt next to yours (a shame, my English looks so childish). There was something in the first paragraph that I couldn´t understand and probably other mistakes, too. So, don´t start to cook yet.

Daha yoğun bir kıvam ve tat istersiniz iyice çırpılmış, 1 yumurta sarısını, hazırlama kısmının 2 aşamasında toz, karışım ile beraber süte ilave edebilirsiniz. To make the consistency and taste thicker you can add one well whisked egg yolk XXXXXXX together with the mixture into the milk. 

If you want a thicker consistancy and taste, prepare 1 egg yolk whisked very well. Don’t exceed 2 part of the mixture. You can add milk with the egg to mix.

1. Karamel sosu, su ile çalkalanmış 4 adet krem karamel kalbına paylaştırın. 2.Bir tencereye 500ml (2.5 şu bardağı ) süt koyup üzerine toz karışımı boşaltın. Orta ateşte sürekli karıştırarak pişirin. 1. Distribute the caramel sauce into 4 caramel molds which have been rinsed with water. 2. Pour 500 ml (2,5 water glasses) of milk into a saucepan and pour over it the powder mixture. Cook it on the middle heat, mix now and then.

Add water with the caramel sauce. Distribute 4 parts of cream caramel to the molds.  2.Add  500ml (or 2.5 cups) milk over the powder to be mixed. Cook on medium heat until heat causes spreading(?) (here I was really not sure of -çalkalanmış or how its being used.) 

Kaynamaya başlayınca 1 dakika daha ateşte tutun ve kıvam almasını beklemeden ocaktan alın When it begins to boil leave it still on the fire for one minute and then take it from the stove without waiting for it to thicken.

(Let it) start to boil for one more minute then while warm and (at) desired thickness, remove from stove without waiting.

Pişen krem karamel hazırlamış kalıplara çok yüksekten olmayacak şekilde, sos ile karıştırmadan dökün. Oda sıcaklığına geldikten sonra buzdolabında 1-2 saat soğutun. Pour the cooked cream caramel into the molds. Don’t pour it from very high so that it won’t get mixed with the sauce. After it has cooled to room temperature, let it cool for another 1 or 2 hours in the refrigerator.

When the cooked cream caramel is prepared, pour without causing to spread from very high to the dishes. After its cooled to room temprature, allow to cool for 1-2 hours (here I was not sure about -buzdolabında )

Bir bıçak ile kalıpların kenarından hava aldırıp tabağa tersine çevirerek servıs yapın. Help some air enter in the edge (between the mold and the pudding) with a knife. Flip it on a plate and serve.

(Cut around) the dish’s edge with a knife take the plate and flip it over to serve.

 I think the comma should be between aşamasında and toz. There should also be a full stop after the 2 to make it 2nd not 2

If you want a thicker consistancy and taste, add 1 egg yolk whisked very well with the powder to the milk in step 2 of the preparation.

 Agree Ablas. In practice hers is correct, you put the milk in then the packet.

But the literal Turkish (if you want to learn grammar not cookery!) is: "... "saucepan and pour the powder mixture into it " i.e. pour mix into milk, not milk on to mix

I love this packet .. it is so quick and easy. I normally make it in plastic water cups, and just eat the pudding from the cup. Great on a picnic or in a packed lunch

No worries Abla I am very glad you posted, you may make mistakes but I probably make so many more. And I think your English is great and I enjoy learning with/from you.

In the first paragraph was it -hazırlama or maybe -kısmın that you didn´t understand? Or something else? I understood -hazırlama as to mean "to get ready" or "to prepare" but with -ma suffix. Do you suppose it could actually be the verbal noun usage -hazırla +ma so would be "preparing". Like in the way its used for "bekleme" or "gelme"?

paragraph two; Is that word çalkalan meaning "to rince" ? I was looking but dıdnt know the whole word so dictionaries could not find it/thought I was looking for -çalmak 

paragraph four;  looks like ı misunderstood about -dökün and the way its used there. I had thought it was saying to "pour from very high" because -karıştırmadan-(without causing to spread?) was before it. So I dıdn´t put the negative on dökün. And I had thought "olmayacak" was to mean "it will not be"? Do you think ıts being used another way here?

Hmm maybe also mistaking -karıştırmak with karışmak ?