Description
Crème caramel, also known as flan, is a smooth and creamy baked custard topped with a rich caramel sauce. This elegant dessert is perfect for impressing guests or satisfying a sweet tooth with a velvety, melt-in-your-mouth treat.
Ingredients
- 4 1/4 cups whole milk (1 liter)
- 1 cup granulated sugar, divided (200 grams)
- 6 large whole eggs, room temperature
- 1 vanilla bean, cut lengthwise with seeds scraped out OR 2 teaspoons vanilla extract
- 1 pinch salt
- 2 pieces lemon peel (yellow part only) or 1 teaspoon lemon zest
Instructions
- Preheat the oven to 325°F (160°C).
- To make the caramel, place 1/2 cup of sugar in a small stainless saucepan. Cook over medium heat, stirring constantly with a wooden spoon until sugar dissolves. Stop stirring and let it boil until it turns a dark caramel brown.
- Quickly pour the caramel into the bottom of a bundt pan or individual ramekins, tilting to coat the bottom and sides. Set aside.
- In another medium saucepan, heat the milk with lemon peel over medium-low heat until hot but not boiling. Remove from heat.
- In a large bowl, beat the eggs with the remaining 1/2 cup of sugar until well combined.
- Slowly whisk the warm milk into the egg mixture a ladle at a time, whisking continuously to avoid curdling.
- Add vanilla and salt, and stir to combine.
- Strain the custard through a mesh sieve into a large bowl. You may add the lemon peel back or discard it.
- Pour the custard into the caramel-lined pan or ramekins.
- Place the pan or ramekins into a roasting pan. Carefully pour 2–3 cups of boiling water into the roasting pan so it reaches halfway up the sides of the custard containers.
- Bake for 1 hour (bundt pan) or 30–35 minutes (ramekins), until the center jiggles slightly.
- Remove from oven and let cool slightly. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
- To serve, run a butter knife along the edges and invert onto a flat plate. Let the caramel sauce flow over the top. Serve and enjoy.
Notes
- Use a mesh strainer to ensure a smooth custard texture.
- Infuse more flavor by adding the lemon peel back before baking.
- Refrigerating overnight enhances flavor and makes unmolding easier.
- Be careful while pouring hot caramel and boiling water.
- Prep Time: 10 minutes
- Cook Time: 30 to 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 38g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 160mg
