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.
About this flan
If you love custard, then you will love this baked custard as well. The baking gives this dessert a smooth and velvety texture. Since we made an apricot version in summer, I thought I'd share a classic version with you as well. 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.
Step by step instructions (save/pin)
- Preheat the oven at 160 C/ 320 F.
- Place a paper hand towel in two roasting pans with 10 x 4-inch ramekins (the paper hand towel will prevent the ramekins from moving around) - And set aside.
Prepare caramel
- Add the sugar, water, and lemon juice in a pan over medium heat.
- Shake, do not stir the pan as it cooks.
- Cook until the water evaporates and the sugar starts to turn to a golden amber.
- When you reach a deep amber color, turn the heat off.
- Divide the caramel between the prepared ramekins.
- Set aside.
Custard filling
- Place milk and cream in a heavy-bottom saucepan over medium heat and bring to an almost boil.
- In a separate bowl, whisk together egg yolks, eggs, sugar, salt, and vanilla until light and fluffy.
- Pour the milk/cream mixture gradually into the egg mixture, a few tablespoons at a time, stirring continuously.
- Strain thru a sieve into a large measuring cup for easy pour (straining will remove any curdled eggs or impurities).
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 hot water on the outside of the roasting pan to reach almost half way up the ramekins.
- Bake in the oven for 45 minutes. The custard will be almost set with a slight jiggle in the center.
- Remove from the roasting pan. Cover with cling wrap.
- Chill in the fridge for at least 3 to 4 hours or overnight (or up to 3 days).
Unmold
- To release the caramels from the ramekins, run a sharp knife around the inside edge of each ramekin.
- Then, 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!
Adapted from BBC Good Food
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.
A flan or creme caramel is best served cold. However, it is creamy and delicious even served warm in winter.
Yes, a flan or creme caramel is made with milk, cream, and eggs. All of these are perishable ingredients, and therefore, need to be refrigerated until ready to serve.
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.
Well, you can over-cook eggs. In the case of creme caramel, it has a blistered look and the taste is too eggy with an unpleasant grainy texture.
It’s best to use superfine sugar when making any custard-based dessert like flan, creme caramel, creme brulee, or souffle. The fine sugar dissolves quickly and easily.
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.
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Description
Video
Ingredients
For the Caramel
- ½ cup (100 g) Sugar
- 2 tbsp (30 ml) Water
- ½ tsp 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 tsp Vanilla extract
- ½ tsp Salt
Instructions
- Preheat the oven at 160 C/ 320 F.
- Place a paper hand towel in two roasting pans with 10 x 4-inch ramekins (the paper hand towel will prevent the ramekins from moving around) - Set aside.
Prepare caramel
- Add the sugar, water, and lemon juice in a pan over medium heat.
- Shake, do not stir the pan as it cooks.
- Cook until the water evaporates and the sugar starts to turn to a golden amber.
- When you reach a deep amber color, turn the heat off.
- Divide the caramel between the prepared ramekins.
- Set aside.
Custard filling
- Place milk and cream in a heavy-bottom saucepan over medium heat and bring to an almost boil.
- In a separate bowl, whisk together egg yolks, eggs, sugar, salt, and vanilla until light and fluffy.
- Pour the milk/cream mixture gradually into the egg mixture, a few tablespoons at a time, stirring continuously.
- Strain thru a sieve into a large measuring cup for easy pour (straining will remove any curdled eggs or impurities).
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 hot water on the outside of the roasitng pan to reach almost half way up the ramekins.
- Bake in the oven for 45 minutes. The custard will be almost set with a slight jiggle in the center.
- Remove from the roasting pan. Cover with cling wrap.
- Chill in the fridge for at least 3 to 4 hours or overnight (or 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
- 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
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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
Amanda Wren-Grimwood
I've never made this before but the video and notes make it look so easy so I'll be having a go myself. It looks perfect.
Veena Azmanov
Thank you, Amanda. It is very easy. I hope you try
Adrianne
Oh boy oh boy, this looks like the best creme caramel ever. Rich and decadent, yet also smooth, I can't wait to try it.
Veena Azmanov
Thanks, Adrianne
Shashi
Oh my goodness! This looks divine! I haven't had flan in ages and wow - your delicious concoction is making me rethink my choices! Simply divine!
Veena Azmanov
Thanks, Shashi. I hope you try this one
Michelle
These caramel flans look delicious! Perfect for a dinner party. Love all your tips too.
Veena Azmanov
Thanks, Michelle. I hope you try this soon.
Cachola
In your flan or creme caramel recipe there seems to be a typo as 180 ml according to my converter is 6 ounces (3/4 cup, not two). I usually measure by ounces (I know, ml is more exact, but old dog, new tricks, etc.)
I want to make sure I have my quantities correct since I have been making flan Puerto Rican style for 60+ years (one can of this, one can of that) and want your more refined dessert to be a success when I make it.
Veena Azmanov
Thank you, Cachola. You are right there was a type error -instead of 3/4 cup I put 2 (not sure how) thanks for bringing it to my attention.