Silky-Smooth Crème Caramel Flan

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Silky-Smooth Crème Caramel Flan – A Classic Custard Delight

Crème Caramel, also known as flan, is a timeless European dessert that originated in Spain and France. It features a rich vanilla custard baked gently in a water bath, topped with a glistening caramel sauce that oozes over the edges when inverted. This elegant dessert is surprisingly simple to make and delivers luxurious flavor and texture in every spoonful.

Whether you’re preparing for a dinner party or looking for a make-ahead treat, this Crème Caramel is sure to impress.

 Why You’ll Love This Recipe:

  • Velvety smooth texture
  • Golden caramel sauce made from scratch
  • Make-ahead friendly – perfect for entertaining
  • Simple ingredients, big flavor

Ingredients

For the Caramel:

  • 1 cup (225g) granulated sugar
  • 3 tablespoons water

For the Custard:

  • 2 cups (450ml) heavy cream
  • 1 cup (225ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (225g) granulated sugar
  • 3 large egg yolks
  • 2 whole eggs
  • 1/8 teaspoon salt

Instructions

Step 1: Prepare the Oven and Ramekins

  1. Preheat your oven to 325°F (160°C).
  2. Place eight 6-ounce ramekins in a deep baking dish or roasting pan.
  3. Boil a kettle of water for the water bath (bain-marie) and set aside.

Step 2: Make the Caramel

  1. In a heavy-bottomed saucepan, combine 1 cup sugar and 3 tablespoons water over medium-low heat.
  2. Stir gently until the sugar dissolves, then let it simmer without stirring until it turns a rich amber color (about 7–10 minutes).
  3. Immediately remove from heat and carefully pour the hot caramel into the bottoms of the ramekins, dividing it evenly.
  4. Swirl each ramekin gently to coat the bottoms with caramel. Set aside to cool and harden.

Step 3: Prepare the Custard

  1. In a medium saucepan, combine cream, milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
  2. In a large mixing bowl, whisk together the whole eggs, yolks, and vanilla extract until fully combined.
  3. Slowly pour a small amount of the hot milk mixture into the eggs while whisking constantly to temper them.
  4. Gradually whisk in the remaining milk mixture until fully incorporated.
  5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Step 4: Bake the Flan

  1. Divide the custard evenly between the caramel-coated ramekins.
  2. Place the baking dish with the ramekins on the oven rack. Carefully pour the hot water into the baking pan around the ramekins, filling it one-third of the way up the sides.
  3. Bake for 35–40 minutes, or until the edges are set and the centers have a slight jiggle when gently shaken.
  4. Remove ramekins from the water bath and let them cool on a wire rack. Then refrigerate for at least 12 hours or overnight for best results.

Step 5: Serve and Impress

  1. To unmold, run a small knife around the edge of each flan to loosen it.
  2. Invert a dessert plate over each ramekin, then flip quickly and gently shake to release the custard.
  3. The rich caramel sauce will flow over the flan.
  4. Optional: Top with fresh berries or a dollop of cream for an elegant finish.

Storage Tips

  • Store flan covered in the refrigerator for up to 4 days.

Best served chilled.

Pro Tips:

  • Don’t walk away from the caramel—it can burn quickly.
  • Use a thermometer if unsure; caramel should reach around 340°F (170°C) for a deep golden flavor.
  • A slight jiggle in the center means perfectly cooked custard—overbaking can cause curdling.

Enjoy this luxurious Crème Caramel as a show-stopping dessert at your next gathering or an indulgent treat for a quiet evening.

 

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