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A creamy flan dessert topped with caramel sauce is served on a white plate. The caramel sauce creates a shiny, golden-brown pool around the flan, enhancing its appetizing appearance. The plate rests on a wooden surface.
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Crème Caramel Recipe (Flan Recipe)

Prep Time1 hour
WORK TIME20 minutes
Cuisine: World
Servings: 4 yields

Ingredients

For the custard:

  • 3 Large eggs
  • 2 cups 480ml Milk
  • ¼ cup 50g Sugar
  • 1 teaspoon Vanilla extract

For the caramel topping:

  • ½ cup + 2 Tbsp. 120g Sugar
  • 2 tablespoons 30ml Water

Instructions

  • DIRECTIONS
    1. Preheat oven to 325°F (160°C).
    2. Make the caramel: In a saucepan, cook the sugar and water over medium heat, until it is a dark golden brown. Divide the caramel among 4 ramekins. Set aside.
    3. Make the custard: In a small saucepan combine milk and sugar. Heat the milk until the sugar has dissolved, do not boil.
    4. In a heatproof bowl whisk eggs and vanilla extract. Gradually pout hot milk, while constantly whisking. Sieve.
    5. Pour the custard into prepared ramekins, place the ramekins in a large roasting tray (water bath). Carefully add the boiling water into the tray until it is halfway up the sides of the ramekins.
    6. Bakr for about 40-45 minutes, or until lightly golden. Remove from oven, let cool to room temperature, then refrigerate for at least 2 hours.
    7. Before serving run a knife around the ramekins, invert and serve cold.
    Notes:
    • Instead 4 ramekins you can use one 7-inch (18cm) round cake pan.
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