Crème Caramel Flan Recipe (Caramel Custard)
Introduction
The Crème Caramel Flan, also known as Caramel Custard, is a classic French dessert, beloved for its creamy texture and rich caramel flavor. This dessert is elegant and comforting, with a beautiful presentation of silky custard surrounded by a pool of golden caramel. The following recipe is ideal for an impressive dinner party dessert or a cozy family meal.
Ingredients and Nutritional Information
| Ingredient | Quantity | Notes |
|---|---|---|
| Sugar | 200 grams | For caramel |
| Water | 50 ml | For caramel |
| Milk | 200 ml | Provides the custard base |
| Fresh cream | 250 ml | Adds creaminess to custard |
| Caster sugar | 100 grams | Sweetens the custard mixture |
| Whole eggs | 4 | Provides structure |
| Vanilla extract | 1 tsp | For flavoring |
Approximate Nutritional Information (per serving, yields 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 325 kcal |
| Protein | 8 g |
| Carbohydrates | 46 g |
| Fats | 12 g |
| Fiber | 0 g |
| Sugar | 45 g |
| Sodium | 60 mg |
Instructions
Preparation
- Preheat Oven: Begin by preheating your oven to 150°C (300°F).
- Prepare Ramekins: Grease each ramekin lightly with butter to prevent the caramel from sticking.
Method for Caramel
- Combine Ingredients: In a medium saucepan, add 200 grams of sugar and 50 ml of water.
- Cook the Caramel: Set the saucepan over medium heat, stirring continuously until the sugar melts completely. Once the sugar has dissolved, reduce the heat and allow the mixture to simmer.
- Achieve Golden Brown Color: Continue cooking until the caramel becomes a golden brown color, with a thick, honey-like consistency. This will take a few minutes, so watch carefully to avoid burning.
- Add Water Carefully: Turn off the heat and carefully stir in an additional 2 tablespoons of water to loosen the caramel slightly.
- Distribute Caramel in Ramekins: Carefully pour a thin layer of caramel (about a teaspoon) into each ramekin, swirling to evenly coat the bottom.
Method for Custard
- Prepare Egg Mixture: In a large mixing bowl, crack 4 whole eggs and whisk them together until both the yolks and whites are fully blended.
- Heat Milk and Cream: In a heavy-bottomed saucepan, combine the 200 ml milk, 250 ml cream, and 100 grams caster sugar. Place the pan over medium heat, stirring occasionally until the sugar dissolves and the mixture is warmed through (do not boil).
- Incorporate Eggs: Slowly pour the warm milk mixture into the beaten eggs, whisking continuously as you pour. This step is crucial to prevent the eggs from cooking prematurely.
- Add Vanilla Extract: Stir in 1 teaspoon of vanilla extract and mix thoroughly.
- Strain the Custard: Pour the mixture through a sieve to catch any lumps, ensuring a smooth custard.
Baking the Custard
- Prepare Water Bath: Place the caramel-lined ramekins into a large roasting tray or baking dish. Pour hot water into the tray until it reaches about two-thirds up the sides of the ramekins. This creates a gentle heat that will prevent the custard from curdling.
- Bake: Place the entire tray in the preheated oven. Bake for 45 minutes to 1 hour, or until the custard sets and the center is slightly firm with a gentle wobble when shaken.
- Cooling: Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 6 hours or overnight for the best texture.
Serving
- Unmold the Custard: To serve, run a small knife around the edge of each ramekin to loosen the custard. Place a serving plate on top of the ramekin and invert it. Give a gentle shake, allowing the custard to release and caramel sauce to flow over.
- Garnish and Enjoy: Serve the Crème Caramel Flan as it is or with a dollop of whipped cream if desired.
