Creme Caramel - flan - Veena Azmanov

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Creme caramel is a baked custard with a layer of clear caramel. Rich, creamy, with a velvety smooth texture; this is sheer luxury. Often, perceived as a difficult dessert to make, this is actually surprisingly easy with my video tutorial.

A plate of Caramel Flan. — Baked Custard flan or Crème au Caramel

Why make this dessert?

If you love custards, then you must try this recipe. The baking gives this dessert a smooth and velvety texture.
Compared to most other desserts this one has fewer steps with just 10 minutes of prep time and 30 minutes of baking.
It needs a few hours of chilling which makes it the perfect dessert for entertaining.
It may look complicated but the recipe is easier than you think. In fact, there are just two components to making this dessert.
- The caramel - This is sugar heated until it turns golden amber. Then, poured into the bottom of the ramekins.
- The custard - Made with hot cream and milk along with eggs and sugar. It is rich and creamy

A spoon and plate with flan. — Baked Custard flan or Crème au Caramel

Ingredients and substitutes

Cream - I use full-fat, 32 to 38% whipping cream. It makes for a rich and creamy creme caramel.
Milk - Of course, full-fat. Regular whole milk will give you a better flan that will hold it's shape better. Conversely, low-fat will not set and result in a soupy mess.
Eggs - I've used a combination of eggs and egg yolks. The color of the egg yolks will contribute to the color of the custard.
Sugar - Looks like a lot of sugar? Well, it is! Some of it is used to make the caramel and some in the mixture. You can also use brown sugar in the custard, but I'd stick to white for the caramel. Since it gives a better color.

Ingredients for flan. — Baked Custard flan or Crème au Caramel

Step by step instructions

Preheat the oven at 325°F / 165°C/ Gas Mark 3
Place a paper hand towel in two roasting pans with 10 x 4-inch ramekins
Pro tip - the paper hand towel will prevent the ramekins from moving around - Set aside.

Progress pictures making caramel for flan. — Baked Custard flan or Crème au Caramel

Prepare caramel

Add the sugar and water to a pan over medium heat. Shake the pan and continue to cook until the water evaporates and the sugar starts to turn a golden amber
Pro tip - Shake the pan to cook the caramel evenly and keep the heat medium low so you do not burn the caramel.
When you reach a deep amber color turn the heat off. Divide the caramel between the prepared ramekins. Set aside.
Pro tip - swirl the pans while the caramel is still hot so you coat the bottom is coated evenly. The sugar will harden instantly.

Progress pictures making custard for flan. — Baked Custard flan or Crème au Caramel

Custard filling

Place milk and vanilla bean scrapings in a saucepan and bring to an almost boil.
Pro tip - you don't want to boil the milk too much as it can cause the eggs to curdle.
In a separate bowl whisk together egg yolks, sugar, and salt, until light and fluffy.
Pour the hot milk mixture gradually into the egg mixture a few tablespoons at a time stirring continuously. Strain thru a sieve to remove any curdled eggs
Pro tip - this is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.

Progress pictures baking flan in water bath. — Baked Custard flan or Crème au Caramel

Assemble and bake

Divide the mixture equally between the prepared ramekins over the caramel. Place the roasting pan on a larger baking tray.
Pour enough water in the roasting pan to come to almost ½ way up outside the cake pan
Pro tip - this is called baking in a water bath. The water outside will create steam and bake the custard without curdling.
Bake in a preheated oven for 45 minutes. Once baked - remove from the oven, cover with plastic wrap. Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days)

Unmold

To release the caramels from the ramekins,
- run a sharp knife around the inside edge of each ramekin.
- Dip the outside of the ramekin in warm water for no more than 20 to 30 seconds.
- Place a serving plate on top of the ramekin and invert it. Give it a gentle shake to help release.
Enjoy!

more flan and creme brûlée

Frequently asked questions

How long does this flan keep?

This creme caramel flan will last in the fridge for up to three days. For food safety, it is recommended not to keep egg-based products for longer.

How do you store flan?

In the refrigerator. Once baked, let the creme caramel cool for a few minutes. Next, invert it while the caramel is still warm. Then, place in the refrigerator until cold and ready to serve. Or, you can chill it first, then dip the ramekin in warm water to help release.

How do you know if my creme caramel is set? How jiggly should the flan be?

Bake until the custard is almost set but still have a jiggle in the middle. When I say set, I mean it should not be liquid.
The custard will continue to cook with the residue heat even when it is out of the oven. It will then firm up in the fridge. So, there will be no jiggle once it's chilled. If you follow this recipe correctly, you should have a wonderfully creamy, smooth, and silky creme caramel.

What is the difference between a creme brûlée, flan, and creme caramel?

Creme brûlée is a custard-based dessert. The custard consists of sugar, egg yolks, and cream. And, brûlée is the sugar caramelized on top of the custard.
Flan is also a custard-based dessert, often known as creme caramel. It is also made with sugar, egg yolks, cream, and milk. However, the custard is poured over a caramel before baking. The resulting dessert is a custard with a sauce-like caramel.