Crème Caramel Flan Recipe

Elegant, Silky & Classic European Dessert

This elegant Crème Caramel Flan is a timeless dessert with origins in Spain and France — and beloved across the world. It’s rich, smooth, and features that iconic golden caramel topping that magically forms while baking. The best part? It looks fancy but is truly simple to make!

✨ Ingredients

For the Caramel:

• 1 cup (225g) granulated sugar

• 3 tablespoons water

For the Custard:

• 2 cups (450ml) heavy cream

• 1 cup (225ml) whole milk

• 1 tsp vanilla extract

• 1 cup (225g) granulated sugar

• 3 egg yolks

• 2 whole eggs

• ⅛ tsp salt

‍ Instructions

Step 1: Make the Caramel

1. In a heavy-bottom saucepan, add sugar and water.

2. Do not stir — just swirl gently and cook over medium heat until the sugar melts and turns deep golden amber (about 8–10 minutes).

3. Quickly pour the caramel into the bottom of a round 8-inch (20cm) baking dish or individual ramekins, swirling to coat the base evenly.
   ⚠️ Work fast — caramel hardens quickly!

Step 2: Prepare the Custard

1. In a saucepan, heat the cream and milk until warm — do not boil. Remove from heat.

2. In a large bowl, whisk egg yolks, whole eggs, sugar, vanilla, and salt until combined but not frothy.

3. Slowly pour the warm cream mixture into the eggs, whisking constantly to temper the eggs and avoid curdling.

4. Strain the custard through a fine sieve into a large measuring jug for smooth texture.

Step 3: Bake in a Water Bath

1. Pour custard into the caramel-coated dish or ramekins.

2. Place dish/ramekins in a large roasting pan. Pour hot water around them to create a water bath — water should come halfway up the sides.

3. Bake at 325°F (160°C) for 40–50 minutes (or 30–35 mins for ramekins), until just set but still slightly jiggly in the center.

❄️ Step 4: Chill & Unmold

1. Let flan cool in the water bath for 15 minutes, then remove and chill in the refrigerator for at least 4 hours, or overnight.

2. To unmold, run a knife around the edge, place a plate over the dish, and invert quickly. The caramel will flow down beautifully.

️ Serve & Enjoy!

Enjoy your luscious Crème Caramel chilled. It’s perfect on its own, or paired with:

• Fresh berries

• A dollop of whipped cream

• Espresso for a Spanish touch ☕

Tips for Success:

• Don’t overbake! Slight jiggle = creamy texture.

• Use room-temperature eggs for smoother custard.

• A fine mesh strainer ensures no eggy bits make it into your final dessert.

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Recipe in First Comment
❤️ Enjoy every silky bite!