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Creme Caramel (Flan) Recipe

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★★★★★

4.8 from 53 reviews

This classic Flan recipe features a rich, creamy custard topped with a luscious caramel sauce. It’s a beautifully simple dessert that requires basic ingredients and a gentle baking technique in a water bath to achieve a smooth and silky texture. Perfect for impressing guests or satisfying a sweet craving with a traditional treat.

Ingredients

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Flan Custard

  • 1 3/4 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup (100 g) granulated sugar

Caramel Sauce

  • 1 1/2 cups (300 g) granulated sugar, divided
  • 1/3 cup water

Instructions

  1. Preheat and Prepare Custard Base: Preheat your oven to 350°F (175°C). In a large bowl or measuring cup, whisk together the heavy cream, whole milk, vanilla extract, and kosher salt until well combined.
  2. Make Caramel Sauce: In a medium saucepan over medium-high heat, add 1 cup of the granulated sugar and 1/3 cup water. Gently swirl the pot occasionally without stirring to ensure the sugar dissolves evenly. Cook until the mixture turns a deep golden amber color, about 10 to 15 minutes. Use a pastry brush dipped in water to wash down any sugar crystals on the pan sides to prevent burning.
  3. Coat Pan with Caramel: Quickly pour the hot caramel into an 8-inch round cake pan. Carefully lift and tilt the pan to evenly coat the bottom and sides with the caramel. Don’t worry if the caramel hardens; it will liquefy again during baking. Place the caramel-coated pan into a larger, deep baking dish to prepare for the water bath.
  4. Mix Custard with Eggs and Sugar: In a large bowl, whisk together the 3 whole eggs, 3 egg yolks, and the remaining 1/2 cup of sugar until fully combined. Gently fold in the cream mixture until just combined, taking care not to overmix.
  5. Assemble and Bake: Pour the custard mixture over the caramel in the cake pan. Pour enough hot water into the larger baking dish to come halfway up the sides of the cake pan, creating a water bath to ensure even, gentle cooking. Bake in the preheated oven for 50 to 55 minutes, or until the flan is just set and the center slightly jiggles when shaken.
  6. Cool and Chill: Carefully remove the cake pan from the water bath and place it on a wire rack to cool. Once at room temperature, refrigerate the flan for at least 2 hours or up to overnight to allow it to fully set and chill.
  7. Unmold and Serve: When ready to serve, use a small knife or offset spatula to gently loosen the edges of the flan from the pan. If refrigerated, allow the flan to come to room temperature briefly. Invert the pan onto a shallow rimmed plate, shake gently to release the flan, and lift off the pan to reveal the glossy caramel top. Slice and enjoy.

Notes

  • Be careful when handling hot caramel as it can cause severe burns.
  • The water bath ensures a smooth, creamy texture by cooking the custard gently and evenly.
  • If caramel hardens before pouring custard, don’t worry – it will melt during baking.
  • Allow flan to chill thoroughly for the best texture and flavor.
  • You can prepare the flan a day ahead and refrigerate overnight for convenience.

Keywords: flan, caramel custard, baked custard dessert, classic flan, creamy dessert, caramel sauce

Find it online: https://thefoodrecipe.com/creme-caramel-flan-recipe/