Silky smooth, lightly sweet, and topped with a glossy golden caramel, crème caramel (also known as flan) is a timeless dessert that never goes out of style. With its elegant look and melt-in-your-mouth texture, it’s no surprise this custard is a staple across many cultures—from France to Spain to Latin America. But don’t be fooled by its refined appearance: crème caramel is surprisingly simple to make at home with just a handful of ingredients you likely already have in your kitchen.
The magic of this dessert lies in the contrast between the delicate, creamy custard and the rich layer of caramel sauce that forms at the bottom of the dish—and then dramatically flips to the top when served. Whether you’re looking to impress guests or treat yourself to something classic and comforting, this recipe is the kind of no-fuss, make-ahead dessert that checks all the boxes.
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.
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 a dark 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 seeds until just simmering. Remove from heat and let infuse for 5-10 minutes.
- In a bowl, whisk together 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, 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 center.
- 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.
