Crème Caramel

Crème caramel, also known as flan, is a silky smooth custard topped with a rich, amber-colored caramel sauce. Baked gently in a water bath, this elegant dessert is creamy, lightly sweet, and infused with the delicate flavors of vanilla and lemon. Whether you’re making it for guests or treating yourself, it’s a luxurious yet surprisingly simple dessert that always impresses.

Why You’ll Love This Recipe

This crème caramel recipe delivers a perfectly smooth and delicate custard every time. The caramel forms a luscious sauce that flows over the flan once it’s unmolded, making every spoonful a decadent experience. With only a few basic ingredients, this dessert is budget-friendly and versatile. You can make one large flan or multiple individual servings, and it can be made ahead—ideal for dinner parties or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 ¼ cups whole milk
1 cup granulated sugar, divided
6 large whole eggs, at room temperature
1 vanilla bean (seeds scraped) or 2 teaspoons vanilla extract
1 pinch salt
2 pieces lemon peel (just the yellow part) or 1 teaspoon lemon zest

Directions

1. Preheat the oven to 325°F.

2. To make the caramel, add 1/2 cup of sugar to a stainless saucepan and cook over medium heat, stirring constantly until dissolved. Once it begins to boil, stop stirring and let it caramelize to a deep amber color. Quickly pour the caramel into the bottom of a bundt pan or individual ramekins, tilting to coat the bottom and sides. Set aside.

3. In another saucepan, combine milk and lemon peel. Heat gently over medium-low until just hot (do not boil). Remove from heat.

4. In a large bowl, whisk the eggs with the remaining 1/2 cup sugar until fully blended. Slowly whisk the hot milk into the eggs, a ladleful at a time, to temper without scrambling. Add salt and vanilla; stir well.

5. Strain the mixture through a sieve into a large bowl to remove any curdled bits and create a silky texture. You may return the lemon peel to the custard if desired.

6. Pour the custard into the prepared caramel-lined pan or ramekins.

7. Place the flan dish or ramekins inside a large roasting pan. Carefully pour 2–3 cups of boiling water into the roasting pan, enough to reach halfway up the sides of the baking dish.

8. Bake on the lower oven rack—1 hour for a bundt pan, or 30–35 minutes for ramekins—until just set with a slight jiggle in the center.

9. Remove from the oven and water bath. Let cool, then cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

10. To serve, run a knife along the edges and gently invert onto a plate. The caramel will flow over the custard for a beautiful presentation.

Servings and timing

Serves: 6
Prep time: 10 minutes
Total time: 40 minutes (plus 3 hours chilling)

Variations

• Coconut Flan: Substitute 1 cup of the milk with coconut milk for a tropical twist.

• Coffee Flan: Add 1 teaspoon of instant espresso to the milk while heating.

• Chocolate Flan: Mix 2 tablespoons of unsweetened cocoa powder into the egg mixture.

• Orange Zest Flan: Use orange zest instead of lemon for a different citrus note.

• Spiced Flan: Add a pinch of cinnamon or cardamom for warm spice flavors.

Storage/Reheating

Crème caramel should be stored covered in the refrigerator for up to 3 days.
Do not freeze, as the custard texture will break.
No reheating is required; flan is best served chilled straight from the fridge.

FAQs

What’s the difference between crème caramel and flan?

They are essentially the same dessert—baked custard topped with caramel. The term “crème caramel” is more common in Europe, while “flan” is used in Latin America and the U.S.

Why did my caramel harden too quickly?

Caramel sets fast once off heat. Pour it into your dish immediately after it reaches the desired color. Don’t let it cool in the pan.

Can I skip the water bath?

No, the water bath is crucial for gentle, even cooking. It prevents the eggs from curdling and helps the custard stay silky smooth.

How do I know when the flan is done baking?

It should jiggle slightly in the center but not be liquid. The custard will continue to set as it cools.

Can I use low-fat milk?

Whole milk is best for a creamy texture. Using low-fat milk will result in a thinner, less rich flan.

Is it okay if my caramel is a bit bitter?

Slight bitterness in caramel is normal and actually balances the sweetness of the custard. However, burnt caramel will taste unpleasant, so watch carefully while cooking.

Can I make this recipe in advance?

Yes, in fact, it’s better made ahead. Chill for at least 3 hours or overnight to let the flan fully set and the flavors meld.

What if I don’t have ramekins?

You can use any oven-safe dish or even a bundt pan, as long as it fits into your roasting pan for the water bath.

Why is my flan lumpy?

Lumps typically come from overcooking or not straining the custard. Always use a sieve before baking.

Can I use a silicone mold?

Yes, but make sure it’s oven-safe and stable enough to sit in a water bath without spilling.

Conclusion

Crème caramel is a timeless dessert that brings elegance and comfort in every spoonful. With its silky texture and glossy caramel top, this custard is a showstopper that’s easier to make than it looks. Whether you serve it in individual ramekins or as a stunning centerpiece, it’s a treat that never fails to impress. Try it once, and it may just become your go-to dessert for every occasion.