Caramel Flan (Crème Caramel)

Caramel Flan, also known as Crème Caramel, is a timeless dessert renowned for its silky-smooth texture and delicate balance of sweet caramel and creamy custard. This classic treat, often found in many international cuisines, is made by baking a rich custard over a layer of caramelized sugar. Once inverted onto a plate, the caramel creates a glossy, luscious sauce that perfectly complements the custard. It’s a dessert that’s both elegant and comforting, making it ideal for any occasion.

Why You’ll Love This Recipe

This Caramel Flan is the perfect dessert for those who appreciate refined flavors and a velvety texture. The contrast between the bittersweet caramel and the sweet, creamy custard creates a sophisticated flavor profile. It’s a show-stopping dessert that looks impressive yet is surprisingly simple to prepare. With just a handful of basic ingredients, you can create a luxurious treat that will leave a lasting impression.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Granulated sugar

• Water

• Whole milk

• Eggs

• Egg yolks

• Sweetened condensed milk

• Vanilla extract

• Salt

directions

1. Preheat your oven to 325°F (160°C).

2. To make the caramel, combine sugar and a bit of water in a saucepan over medium heat. Allow it to cook undisturbed until it turns a deep amber color. Quickly pour the caramel into the bottom of your ramekins or a large baking dish, swirling to coat the bottom evenly. Set aside.

3. In a separate saucepan, heat the milk until just warm. Do not boil.

4. In a mixing bowl, whisk together the eggs, egg yolks, and a pinch of salt. Add sweetened condensed milk and vanilla extract. Slowly whisk in the warm milk, making sure to combine without creating bubbles.

5. Strain the custard mixture through a fine sieve to ensure a smooth texture. Pour it over the set caramel in your ramekins or baking dish.

6. Place the ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins (a water bath).

7. Carefully place the pan in the oven and bake for 45–60 minutes, or until the flan is just set and slightly jiggly in the center.

8. Remove from the oven and allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.

9. To serve, run a knife around the edge of each ramekin and invert onto a plate to release the flan along with the caramel sauce.

Servings and timing

This recipe yields 6 servings.
Prep time: 20 minutes
Cook time: 50 minutes
Cooling time: 4 hours (minimum)
Total time: Approximately 5 hours 10 minutes

Variations

• Coconut Flan: Replace part of the milk with coconut milk for a tropical twist.

• Coffee Flan: Add a tablespoon of espresso powder to the custard for a subtle coffee flavor.

• Citrus Flan: Add orange or lemon zest to the mixture for a fresh citrus note.

• Chocolate Flan: Mix in a bit of melted dark chocolate with the milk for a rich chocolatey version.

• Spiced Flan: Add a pinch of cinnamon or nutmeg to give the custard a warm spice flavor.

storage/reheating

Caramel Flan should be stored in the refrigerator, tightly covered, for up to 5 days. Keep the flan in its ramekins or dish until ready to serve to maintain its shape and texture.
Reheating is not recommended, as flan is best served cold. If needed, allow it to sit at room temperature for a few minutes before serving to slightly soften the caramel.

FAQs

How do I know when the flan is done baking?

The flan is done when it is set around the edges but still slightly jiggly in the center. A knife inserted should come out clean.

Can I make caramel flan ahead of time?

Yes, flan is an excellent make-ahead dessert. It needs time to chill and set, making it ideal to prepare the day before serving.

What if my caramel hardens before I pour in the custard?

The caramel will harden as it cools, which is normal. The heat from the custard during baking will remelt it.

Why is my flan grainy or curdled?

Overbaking or using too high a temperature can cause the eggs to curdle, resulting in a grainy texture. Always bake at a moderate temperature and check for doneness.

Can I use low-fat milk instead of whole milk?

Whole milk is recommended for the best texture, but you can use low-fat milk. The result will be less creamy.

Is it necessary to use a water bath?

Yes, a water bath ensures gentle, even cooking, which is essential for a smooth custard texture.

Can I use a large dish instead of ramekins?

Yes, you can use a single large baking dish. Just adjust the baking time accordingly, as it may take longer to set.

How long should I let the flan chill?

Chill for at least 4 hours, but overnight is best for optimal flavor and texture.

Can I freeze flan?

Freezing is not recommended, as it can affect the texture and cause separation.

What should I do if the flan won’t release from the ramekin?

Dip the bottom of the ramekin in warm water for a few seconds, then run a knife around the edges before inverting.

Conclusion

Caramel Flan, or Crème Caramel, is a classic dessert that brings elegance and comfort to the table. With its smooth custard, rich caramel sauce, and impressive presentation, it’s a delightful way to end any meal. Whether you’re serving guests or treating yourself, this timeless dessert is sure to satisfy.