Creme Caramel Flan Recipe (Caramel Custard)
A eggetarian French recipe with sugar, water, milk. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
24 steps- 1
We begin making the Creme Caramel Flan Recipe (Caramel Custard) by preheating the oven to 150 C
- 2
Prepare the ramekins by greasing them with butter
- 3
Method For the caramel:Combine the water and sugar in a saucepan and place it over medium heat
sugar(200 grams)water(50 ml)caster sugar(100 grams) - 4
Stir continuously until the sugar melts into a liquid
sugar(200 grams)caster sugar(100 grams) - 5
Once the sugar is completely melted, turn the heat to low and allow the sugar to bubble, with occasional stirring until the color is a golden brown, thick and runny like honey
sugar(200 grams)caster sugar(100 grams) - 6
Turn off the heat and stir in 2 tablespoons of water
water(50 ml) - 7
Gently distribute the caramel a teaspoon at a time to coat the base of each one of the ramekins
- 8
Method For the custard:In a large high-walled bowl; whisk all the eggs until whites and yolks are combined
whole eggs(4) - 9
Combine the sugar, milk and cream in a heavy bottomed saucepan and place for medium heat
sugar(200 grams)milk(200 ml)fresh cream(250 ml)caster sugar(100 grams) - 10
Stir the mixture until the sugar melts and turn off the heat
sugar(200 grams)caster sugar(100 grams) - 11
Gradually beat in the whisked eggs into the milk mixture, whisking continuously as you pour
milk(200 ml)whole eggs(4) - 12
Stir in the vanilla extract and whisk well
vanilla extract(1 teaspoon) - 13
Run the mixture through the sieve to remove any traces of lumps that got formed while combining the eggs into the milk
milk(200 ml)whole eggs(4) - 14
Pour this into the prepared caramel lined ramekins
- 15
Place the filled ramekins on a roasting tin/ tray filled with hot water enough to come two-thirds of the way up the dish
water(50 ml) - 16
Place the whole thing on the centre shelf of the preheated oven and bake for 45 minutes to one hour, until the custard is set in the centre
whole eggs(4) - 17
The way to rest is when you shake the ramekin gently, the custard should feel firm, slightly wobbly and springy to the touch
- 18
Once done, remove the ramekins from the roasting tray and allow it to cool completely at room temperature
- 19
Once cooled cover the ramekins with a cling film and refrigerate for at least 6 hours before turning out into the platter
- 20
When you're ready to serve, run a palate knife around the edges of the ramekins to loosen it around
- 21
Place the serving plate on top of the ramekin and then turn the whole thing upside-down and give it a shake
whole eggs(4) - 22
You will notice the delicious set Crème Caramel, Caramel Custard or Caramel Pudding is surrounded by a pool of golden caramel sauce on the platter
- 23
You can optionally serve it along with whipped cream on the top
fresh cream(250 ml) - 24
Serve the Creme Caramel Flan Recipe (Caramel Custard) as a comforting Dessert after your dinner meal
Rate this recipe
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Creme Caramel Flan Recipe (Caramel Custard)
A eggetarian French recipe with sugar, water, milk. Ready in 45 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
24 steps- 1
We begin making the Creme Caramel Flan Recipe (Caramel Custard) by preheating the oven to 150 C
- 2
Prepare the ramekins by greasing them with butter
- 3
Method For the caramel:Combine the water and sugar in a saucepan and place it over medium heat
sugar(200 grams)water(50 ml)caster sugar(100 grams) - 4
Stir continuously until the sugar melts into a liquid
sugar(200 grams)caster sugar(100 grams) - 5
Once the sugar is completely melted, turn the heat to low and allow the sugar to bubble, with occasional stirring until the color is a golden brown, thick and runny like honey
sugar(200 grams)caster sugar(100 grams) - 6
Turn off the heat and stir in 2 tablespoons of water
water(50 ml) - 7
Gently distribute the caramel a teaspoon at a time to coat the base of each one of the ramekins
- 8
Method For the custard:In a large high-walled bowl; whisk all the eggs until whites and yolks are combined
whole eggs(4) - 9
Combine the sugar, milk and cream in a heavy bottomed saucepan and place for medium heat
sugar(200 grams)milk(200 ml)fresh cream(250 ml)caster sugar(100 grams) - 10
Stir the mixture until the sugar melts and turn off the heat
sugar(200 grams)caster sugar(100 grams) - 11
Gradually beat in the whisked eggs into the milk mixture, whisking continuously as you pour
milk(200 ml)whole eggs(4) - 12
Stir in the vanilla extract and whisk well
vanilla extract(1 teaspoon) - 13
Run the mixture through the sieve to remove any traces of lumps that got formed while combining the eggs into the milk
milk(200 ml)whole eggs(4) - 14
Pour this into the prepared caramel lined ramekins
- 15
Place the filled ramekins on a roasting tin/ tray filled with hot water enough to come two-thirds of the way up the dish
water(50 ml) - 16
Place the whole thing on the centre shelf of the preheated oven and bake for 45 minutes to one hour, until the custard is set in the centre
whole eggs(4) - 17
The way to rest is when you shake the ramekin gently, the custard should feel firm, slightly wobbly and springy to the touch
- 18
Once done, remove the ramekins from the roasting tray and allow it to cool completely at room temperature
- 19
Once cooled cover the ramekins with a cling film and refrigerate for at least 6 hours before turning out into the platter
- 20
When you're ready to serve, run a palate knife around the edges of the ramekins to loosen it around
- 21
Place the serving plate on top of the ramekin and then turn the whole thing upside-down and give it a shake
whole eggs(4) - 22
You will notice the delicious set Crème Caramel, Caramel Custard or Caramel Pudding is surrounded by a pool of golden caramel sauce on the platter
- 23
You can optionally serve it along with whipped cream on the top
fresh cream(250 ml) - 24
Serve the Creme Caramel Flan Recipe (Caramel Custard) as a comforting Dessert after your dinner meal
Rate this recipe
