Introduction about cream caramel

Crème caramel, also known as flan in many parts of the world, is a classic French dessert renowned for its silky texture and rich, caramel flavor. It consists of a smooth custard base topped with a layer of soft caramel, creating a beautiful contrast in taste and appearance.

This dessert is traditionally baked in a water bath, which ensures even cooking and prevents the custard from curdling. Once chilled and inverted onto a plate, the caramel sauce gently coats the custard, enhancing both presentation and taste.

Variations exist around the world, from Latin America to Asia, but the essence of the dessert—rich custard and golden caramel—remains the same.

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🥄 Classic Crème Caramel Recipe (Flan)

Prep Time: 15 mins
Cook Time: 45 mins
Chill Time: 4 hours
Total Time: 5 hours
Servings: 6
Difficulty: Medium

⭐ About This Recipe

Crème caramel, also known as flan, is a silky smooth baked custard topped with a rich caramel sauce. This elegant French dessert is made with simple ingredients like milk, sugar, and eggs, making it both affordable and impressive.

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🧾 Ingredients

For the Caramel:

• 150g (¾ cup) granulated sugar
• 3 tbsp water

For the Custard:

• 500ml (2 cups) whole milk
• 100g (½ cup) sugar
• 4 large eggs
• 1 tsp vanilla extract

• extract

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🍮 Instructions

Step 1: Make the Caramel

1. In a heavy-bottomed saucepan, combine 150g sugar and 3 tbsp water.
2. Heat over medium heat, without stirring, until it turns golden amber.
3. Quickly pour the caramel into the bottom of ramekins or a baking dish, tilting to coat the base evenly. Let it set.

2: Prepare the Custard

1. Preheat your oven to 160°C (320°F).
2. In a saucepan, warm the milk gently (do not boil).
3. In a bowl, whisk together the eggs, sugar, and vanilla extract.
4. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
5. Strain the mixture through a sieve to remove any lumps.

3: Bake in a Water Bath (Bain-Marie)

1. Pour the custard over the set caramel in your ramekins.
2. Place the ramekins in a deep baking tray.
3. Fill the tray with hot water halfway up the sides of the ramekins.
4. Bake for 40–45 minutes, or until the custard is just set (it should still jiggle slightly).

4: Cool and Unmold

1. Let the crème caramel cool at room temperature, then chill in the fridge for at least 4 hours or overnight.
2. To unmold, run a knife around the edge and invert onto a plate. The caramel will flow over the top.

Tips for Perfect Crème Caramel

• Don’t stir the caramel while it cooks—swirl the pan instead.
• Use a fine sieve to get a smooth custard texture.
• Make sure the water bath is hot but not boiling.