Silky smooth, perfectly sweet and topped with a shiny golden caramel, crème caramel is a classic dessert that never goes out of style. It is probably also one of my top three desserts I love. It’s just so simple but yet flavorful and with the perfect consistency. With its elegant look and melt-in-your-mouth texture, it’s no wonder this custard is loved around the world. But don’t let the fancy appearance fool you, crème caramel is actually quite easy to make at home with just a few staple ingredients you probably already have at home.
The magic touch of this indulgent dessert is the contrast between the creamy custard and the rich caramel that starts at the bottom of the dish and flips to the top when you serve it. Whether you’re treating yourself, planning a romantic dinner or looking to wow guests, this recipe is a no-fuss make-ahead dessert that always goes so well.
Ingredients You’ll Need:
- White sugar
- Whole milk
- Heavy cream
- Eggs
- Egg yolks
- Vanilla
- Water
Tips for Perfect Creme Caramel
- Use fresh whole milk and heavy cream for the creamiest texture.
- When making the caramel, avoid stirring the sugar-water mixture; instead, gently swirl the pan to prevent crystallization.
- Be patient and wait for the caramel to reach a rich amber color, this ensures deep flavor without bitterness.
- Bake the custards in a water bath (bain-marie) to ensure gentle, even cooking and prevent cracking.
- Let the flans cool completely before refrigerating to set properly.
- Pro tip to wash the pan you used for the caramel: just boil some water in it until all the stuck caramel is melted away. Then rinse and wash with soap.
Storage
Store leftover creme caramel covered in the refrigerator for up to 3-4 days. Keep them chilled to maintain their silky texture and fresh flavor. For best taste, serve cold and unmold just before serving. To serve, gently run a knife around the edges and invert onto a plate. The caramel will naturally coat the custard in a glossy, irresistible sauce. Avoid freezing as the texture may become grainy after thawing.
Creme Caramel | SILKY SMOOTH FLAN
Ingredients
Method
- In a saucepan, combine sugar and water. Heat over medium without stirring, gently swirling the pan until the caramel turns an amber color (5-10 minutes).
- Pour the hot caramel evenly into ramekins and tilt to coat the bottom.
- Heat milk with the vanilla pod and its seeds until just simmering. Remove from heat and let infuse for 5-10 minutes to give it the perfect vanilla aroma.
- In a bowl, whisk together by hand eggs, egg yolks, and sugar until combined without adding too much air.
- Remove the vanilla pod from the milk, then gradually whisk the warm milk and cream into the egg mixture.
- Strain the custard mixture into the caramel-lined ramekins for a silky result, filling about ½ inch from the top.
- Place the ramekins in a large pan and pour boiling water until it reaches one-third up the ramekins.
- Bake at 310°F (155°C) for about 50 minutes until custard is set but slightly jiggly in the middle.
- Remove from oven, cool to room temperature, then refrigerate for at least 3-4 hours.
- Run a knife around the edges, invert onto plates, and serve.
