Crème Caramel Flan Recipe (Caramel Custard)
Description:
Crème Caramel, also known as Caramel Custard or Caramel Pudding, holds a special place in my heart as one of my all-time favorite childhood desserts. Even today, it remains a top choice on my list when dining out or preparing something special for a gathering at home. Over the years, I’ve fine-tuned this recipe to perfection, ensuring that the flan sets beautifully and remains silky smooth. Whether served as a simple weeknight treat or at a festive occasion, this dessert never fails to impress.
Cuisine: French
Course: Dessert
Diet: Eggetarian
Ingredients
For the Caramel:
| Ingredient | Quantity |
|---|---|
| Sugar | 200 grams |
| Water | 50 ml |
For the Custard:
| Ingredient | Quantity |
|---|---|
| Milk | 200 ml |
| Fresh cream | 250 ml |
| Caster sugar | 100 grams |
| Whole eggs | 4 |
| Vanilla extract | 1 tsp |
Preparation Time:
0 minutes (excluding cooking time)
Cooking Time:
45 minutes
Instructions:
-
Preheat the oven to 150°C (300°F). While the oven is heating up, prepare your ramekins by greasing them lightly with butter to ensure the flan can be easily removed after baking.
-
Make the Caramel:
- In a medium saucepan, combine 200 grams of sugar and 50 ml of water over medium heat.
- Stir gently until the sugar dissolves, and then let it simmer without stirring until the mixture turns a golden amber color. This should take about 8-10 minutes.
- Once the caramel has reached the desired color, carefully pour it into the prepared ramekins, swirling each one gently to coat the bottom evenly. Set the ramekins aside to allow the caramel to harden.
-
Prepare the Custard:
- In a separate saucepan, combine 200 ml of milk and 250 ml of fresh cream. Place the saucepan over medium heat and warm the mixture, stirring occasionally to prevent it from burning. Heat until it is just about to simmer, but do not allow it to boil.
- In a large mixing bowl, whisk together the 100 grams of caster sugar and the 4 whole eggs until the mixture is smooth and creamy.
- Gradually add the warm milk and cream mixture to the egg-sugar mixture, whisking constantly to avoid curdling the eggs. Stir in the 1 teaspoon of vanilla extract for a touch of flavor.
-
Assemble and Bake:
- Pour the custard mixture over the hardened caramel in the ramekins, filling each one about three-quarters full.
- Carefully place the ramekins in a baking dish. Add hot water to the baking dish, around the ramekins, to create a water bath that will help the custard cook evenly.
- Bake the flans in the preheated oven for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted should come out clean.
-
Cool and Serve:
- Remove the ramekins from the water bath and allow them to cool to room temperature.
- Once cooled, refrigerate the crème caramel for at least 4 hours, or overnight, to allow the flavors to meld and the custard to fully set.
- To serve, run a knife around the edges of the ramekin, gently loosening the custard. Invert the ramekin onto a plate, and let the caramel flow over the custard as it gently falls out.
Tips for Perfection:
- Caramel Tips: Be cautious while making the caramel as the sugar can burn quickly. If it becomes too dark, it might taste bitter.
- Egg Custard: Straining the custard before pouring it into the ramekins will help remove any air bubbles, ensuring a smooth texture.
- Water Bath: Always make sure the water level comes halfway up the sides of the ramekins to ensure even cooking.
Enjoy this delightful Crème Caramel Flan as a sweet finish to any meal. With its creamy texture and rich caramel flavor, it’s sure to become a beloved favorite in your household too!
