Flan, or crème caramel, is a timeless dessert that combines silky custard with a golden caramel sauce for a treat that’s both elegant and comforting. Its smooth, velvety texture melts in your mouth, while the rich, slightly bitter caramel adds a perfect contrast. With just 35 minutes of prep and 40 minutes of baking, you can create this showstopper in a little over an hour.
This recipe delivers a balance of creamy sweetness and deep caramel flavor, making it ideal for any occasion. The contrast between the jiggly custard and the glossy caramel topping is as delightful to look at as it is to eat. Simple yet sophisticated, flan is a dessert that will impress your guests and satisfy your sweet tooth effortlessly.
Ingredients for Flan (Creme Caramel)
- For the Caramel:
- 1 cup (8oz/225g) sugar
- 3 tablespoons water
- For the Custard:
- 2 cups (16floz/450ml) heavy cream
- 1 cup (8floz/225ml) milk
- 1 teaspoon vanilla extract
- 1 cup (8oz/225g) sugar
- 3 egg yolks
- 2 eggs
- 1/8 teaspoon salt
Step-by-Step Instructions
- Preheat the oven: Set to 325°F (160°C). Arrange eight (6oz) ramekins in a deep baking pan. Fill a kettle with water and bring to a boil, then set aside.
- Make the caramel: Dissolve 1 cup sugar in 3 tablespoons water in a saucepan. Simmer until it turns a deep caramel color (watch closely to avoid burning). Immediately pour the hot caramel into the ramekins, swirling to coat the bottoms evenly. Let it harden at room temperature.
- Prepare the custard: In a heavy-bottomed saucepan, combine milk, cream, sugar, and salt. Simmer over medium heat, then remove from heat. In a separate bowl, whisk eggs, egg yolks, and vanilla together.
- Temper the eggs: Slowly add the hot milk mixture to the eggs while whisking constantly. Strain the mixture through a fine sieve to remove lumps.
- Assemble and bake: Divide the custard evenly among the ramekins. Place the baking pan in the oven and carefully pour hot water into the pan until it reaches one-third up the sides of the ramekins. Bake for 35 minutes or until the edges are set but the centers jiggle slightly.
- Cool and chill: Transfer the ramekins to a wire rack to cool completely. Cover with cling wrap and refrigerate for at least 12 hours or up to 3 days.
- Serve: Run a small knife around the edge of each ramekin to loosen the custard. Invert onto a plate, gently shaking if needed. Serve with the caramel sauce and optional cream or fruit.
Perfect Pairings: Sauce and Topping Ideas
While flan is delicious on its own, you can elevate it with a drizzle of whipped cream or a dollop of crème fraîche. Fresh berries like strawberries or raspberries add a burst of color and flavor. For a decadent twist, try a sprinkle of toasted coconut or a dusting of cocoa powder.
Smart Storage and Reheating Tips
Store your flan in the fridge, covered with cling wrap, for up to 4 days. To maintain its creamy texture, avoid freezing. If you prefer it slightly warm, let it sit at room temperature for 10-15 minutes before serving. Pro tip: Keep the caramel sauce intact by storing the flan upside down in its ramekin until ready to serve.
Time-Saving Tricks for Busy Bakers
Prepare the caramel and custard mixture a day ahead, then bake and chill the flan overnight. Use a fine sieve to strain the custard quickly and efficiently. If you’re short on time, skip the ramekins and bake the flan in a single large dish—just adjust the baking time accordingly.
Equipment Essentials for Flan Success
Invest in 6oz ramekins for perfectly portioned servings. A deep baking pan is essential for the water bath, and a fine sieve ensures a silky-smooth custard. For precise caramel making, a heavy-bottomed saucepan and a candy thermometer are your best friends.
Common Questions Answered
Why is my caramel grainy? Ensure the sugar is fully dissolved before simmering. Can I use low-fat milk? Stick to full-fat milk and cream for the richest texture. How do I know when the flan is done? The edges should be set, but the center should still jiggle slightly when shaken. It will firm up as it cools.
How to Make Flan (Creme Caramel)
Ingredients
For the Caramel:
- 1 cup sugar (8oz/225g)
- 3 tablespoons water
For the Custard:
- 2 cups heavy cream (16floz/450ml)
- 1 cup milk (8floz/225ml)
- 1 teaspoon vanilla extract
- 1 cup sugar (8oz/225g)
- 3 egg yolks
- 2 eggs
- 1/8 teaspoon salt
Instructions
- Pre-heat the oven to 325°F (160°C). Arrange eight (6oz) ramekins in a deep baking pan.
- Fill a kettle with water and bring to a boil. Set aside to use later.
- To make the caramel: Dissolve the sugar in the water and simmer until you reach a deep caramel. (Watch how to troubleshoot caramel for step-by-step instructions)
- Once you’ve reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.
- For the Custard: Combine the milk, cream, sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
- In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
- While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs.
- Strain the mixture through a fine sieve to remove any lumps.
- Divide the custard evenly between 8 ramekins.
- Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
- Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken. Note the custards will set firm once they have completely cooled down. (See video for notes on perfectly baked creme caramel).
- Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days.
- To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
- Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!
- Cover and store the flan in the fridge for up to 4 days.
