Creme Caramel or Flan
Creme Caramel or Flan is a beautiful custard dessert, perfect for celebrations and holidays over the year. It's one of those desserts that leaves a WAU factor and it's one of the most memorable desserts ever. But the biggest wau factor is the flavor. It's just SO GOOD you guys.
- rich, deep caramel flavor
- pudding-like texture
- impossible to resist
- decadent and flavorful
- creamy, silky smooth with just the right consistency
- slightly nutty with a beautiful vanilla aroma
- perfect for celebrations and weekend desserts
- made with simple and affordable ingredients
What is flan or creme caramel
Crème Caramel is also known as Flan or Caramel Custard. it's a wonderful vanilla custard dessert that resembles rich vanilla pudding on one hand and tasty crème brûlée on the other hand. If crème brûlée has a thick, crunchy caramel on top, this custard has a runny, rich caramel layer. It is basically a caramel lovers' dream. You can serve it cold or warm, personally, we prefer serving it cold.
Creme caramel ingredients
Ingredients used in this flan recipe are simple, affordable and you probably already have them in your fridge and pantry. For the caramel, we will need sugar, water, and lemon juice. For the custard, we will need eggs, sugar, a pinch of salt, rum, heavy cream, milk, and vanilla seeds (or vanilla essence). Rum is optional and can be left out.
Like Lemon Mousse and Sour Cream Cheesecake, this recipe too was created for Mlekarna Celeia. Their dairy products are local and most importantly, they are delicious, high-quality and consistently amazing. That's especially important if you want to recreate the same flavor and texture every time you make a recipe. This recipe is made using their milk and heavy cream.
How to make creme caramel at home?
Making creme caramel or flan at home is actually pretty easy. There are four simple steps: make the custard, bake the custard, cool the custard, and, of course, devour. The most important thing about making flan at home is to actually be patient and leave it to set for at least 8 hours in the fridge. We recommend making flan one day ahead (or up to 3 days ahead) so it will be set and ready for you to serve it. You make creme caramel at home like this:
- Make the caramel in a saucepan
- Pour caramel into a small baking dish, leave it to harden
- Make vanilla custard
- Strain the vanilla custard through the sieve and over the set caramel
- Place the small baking dish with the creme caramel into a large, deep baking dish
- Pour hot boiling water into the larger dish to create a water bath
- Place in the oven and bake
- Cool to room temperature, then transfer to the fridge for at least 8 hours
- Invert the creme caramel onto a serving plate, cut on slices and serve
How to remove the air bubbles from the surface before baking: Light the blowtorch, and quickly wave the flame a few centimeters/inches above the surface of the custard to remove any air bubbles.
How do I know creme caramel is baked?
Your flan is baked when the edges are slightly set and have a pudding-like texture. The center should still be a bit jiggly and soft. Don't over-bake your creme caramel, or it won't be as tasty, creamy and smooth. Don't worry the flan will set in the fridge and it will become smooth, creamy and delicious.
How do I store creme caramel or flan?
First, cool your caramel custard. Store in an airtight container, in a fridge, for up to 4 days. You can serve it cold, straight from the fridge or bring it to room temperature by placing it on the kitchen counter for about 30 minutes. Slice beforehand.
Try these incredibly tasty vanilla treats
- Vanilla Pudding with Coffee Surprise (video)
- Pastry Cream (Creme Patissiere)
- Easy Vanilla Sauce
Thanks to Mlekarna Celeia for their delicious dairy products, we absolutely love them. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use
METHOD
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make the caramel
Preheat your oven to 160 °C / 320 °F. Make the caramel. Add sugar, water and lemon juice to a saucepan. Place over medium-low heat and cook until the sugar dissolves into a beautiful, golden-brown caramel. It will take about 3 - 5 minutes. Don't stir, but keep an eye on it. Pour the caramel into a small baking dish (approx. 20 cm x 10 cm and 7 cm height or 8-inch x 4-inch x 3-inch height) Set aside for the caramel to set, approximately 10 - 15 minutes. The caramel has to harden.
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vanilla cream (creme caramel)
Make the vanilla cream. In a bowl beat the eggs, egg yolks, sugar, pinch of salt, and rum using a hand whisk. Bring heavy cream, milk, and vanilla seeds to a boil in a saucepan. While beating the eggs, pour the heavy cream mixture over the egg mixture in a bowl. Whisk well to get a smooth texture. Strain the mixture through the sieve and pour over the hard caramel in a baking dish. Transfer the baking dish with the creme caramel to a large, deep baking pan and place in the preheated oven on the middle rack. Pour hot, boiling water into the larger baking dish until it comes one-half of the way up the side of the smaller baking dish (make sure not to splash water into the cream caramel). Bake for 1 hour and 15 minutes at 160 °C / 320 °F.
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place in the fridge
Remove the baked flan with the larger baking dish from the oven. Leave the baked flan to set in the water bath until it comes to room temperature. Then cover the creme caramel with cling film and place in the fridge for at least 8 - 12 hours to set and cool completely.
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serve
Remove the creme caramel from the fridge. Run a small, sharp knife around the edge of the baking dish to loosen the custard. Place a serving plate on top of the custard and quickly invert it onto a plate. Cut on slices and serve.
TipFor easier removal of the custard, dip the baking dish one-half of the way up the side with the creme caramel in hot boiling water for 10 seconds. Be careful not to splash water into the custard. This way it will be easier to invert it one a plate. You can use a blow torch as well.
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