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.
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Flan or Creme caramel orCrème Brûlée? It all sounds very similar, but the recipes are quite different.
Creme caramel is often also called flan. This yummy dessert features a buttery caramel filling topped with a layer of custard and baked in a water bath.
Creme caramel vs fan
The difference between Crème caramel and flan is not exactly rocket science. But, knowing the difference will definitely earn you some points at your next dinner party.
- Creme caramel is a French dessert. Flan is a Spanish dessert.
- Both these are variations of the custard or cooked egg-based desserts with a rich caramel flavor.
- Although the recipes are fairly similar, flan is an older and richer dessert than creme caramel.
- Flan usually has a sponge base or incased in a pastry with the golden brown caramel on the top. While creme caramel is baked in a pan with a caramel baked on the bottom then filliped over.
Why make this dessert?
- If you love custards, then you must taste 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.
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.
How to make crème caramel
- 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. And set aside. You can also use a baking dish or a stable roasting rack.
Prepare caramel
- Add the sugar and water to a pan over medium-high heat. Shake the pan and continue to cook until the hot water evaporates and the sugar dissolves and starts to turn a golden amber syrup.
Pro tip - Shake the pan to cook the caramel evenly and keep medium-low heat so you do not burn the caramel. - When you reach a deep amber color turn the heat off. Divide the caramel sauce 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.
Custard filling
- Place milk and vanilla bean scrapings in a small 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 medium 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.
Assemble and bake
- Using a ladle divide the mixture equally between the prepared ramekins over the caramel. Place the roasting pan on a larger baking dish.
- 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 boiling water outside will create steam and bake the custard without curdling. - Bake in a preheated oven for 35 to 40 minutes. Once baked, remove from the oven, and take then of out the bain-marie (water-bath) using a pair of tongs.
- 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 sides of the ramekins (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 custard based brûlée
- Creme Caramel Apricot Flan
- Creme Brulee or Apricot Creme Brûlée Recipe
- Apricot Creme Brûlée Recipe or Pumpkin Creme Brûlée
- Bavarian Cream, Strawberry Bavarian Cream Cake
- Strawberry Panna Cotta, Strawberry Panna Cotta Tart
- Blackberry Panna Cotta, Mango Panna Cotta Tart
- Easy Vanilla Pudding, Strawberry Pudding, Classic Mango Pudding
Frequently asked questions
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.
Both these are variations of the custard. Caramel custard is usually baked in a water batch while flan is often baked over a sponge base or rimmed pastry.
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 it.
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.
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.
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Printable Recipe
Creme Caramel - Flan
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Caramel
- ½ cup (100 g) Sugar
- 2 tablespoon (30 ml) Water
- ½ teaspoon Lemon juice
For the flan
- 1 cup (240 ml) Cream
- ¾ cup (180 ml) Milk
- ½ cup (100 g) Sugar
- 3 Egg yolks
- 2 Eggs (large)
- ½ teaspoon Vanilla extract
- ½ teaspoon Salt
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. And set aside. You can also use a baking dish or a stable roasting rack.
Prepare caramel
- Add the sugar and water to a pan over medium-high heat. Shake the pan and continue to cook until the water evaporates and the sugar starts to turn a golden amber syrup.Pro tip - Shake the pan to cook the caramel evenly and keep the heat medium-low so you do not burn the caramel.
Custard filling
- Place milk and vanilla bean scrapings in a small 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.
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 boiling water outside will create steam and bake the custard without curdling.
- Bake in a preheated oven for 30 to 40 minutes. Once baked, remove from the oven, and take then of out the bain-marie (water-bath) using a pair of tongs.
- 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!
Recipe Notes & Tips
- Cook the sugar on low to medium heat and shake not stir the pan.
- When working with hot sugar it is very important to not multi-task. Give it your undivided attention because not only can sugar go from amber to burn in seconds it is also very hot and cause serious injuries.
- Use a combination of milk and cream for a rich and velvety texture.
- Use a combination of egg yolks and eggs for a thick firm consistency that will set nicely.
- It is important to pour the milk mixture into the egg mixture, not the other way round. And, it is important to pour it gradually so you don't cook the eggs.
- Bake the custard in a water-bath this prevents the eggs from over-cooking and curdling.
- Bake until the custard is just set. It will continue to cook with the residue heat even after it is taken out of the oven. Overbaking will make the custard dry and grainy (as the eggs curdle)
- Chill the custard for at least 3 to 4 hours as it tastes much better and has a chance to set.
- Scrape the inside edge of the ramekin to help release the caramel.
- If the caramel is set you will need to dip the ramekin in warm water for 30 seconds or more just until it is released. Keeping it in the water for too long will melt the caramel.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Safira
One of my personal favourites. This was delicious and loved by my family!
Veena Azmanov
Thank you, Safira. I am so happy you enjoyed it